Great for busy weeknights, this taco pie transforms simple tortillas into a satisfying layered meal. Gather your favorite taco fillings and create a comforting dish that feeds the whole family with minimal effort.
Why This Recipe Works
- Layered tortillas create a sturdy base that holds the filling without becoming soggy
- Ground beef cooked with traditional taco seasonings provides familiar flavor everyone loves
- Baking melts the cheese perfectly and warms all components evenly
- Customizable toppings allow each person to build their preferred combination
- Uses common pantry ingredients for easy last-minute preparation
Ingredients
- 1 lb ground beef (80/20 blend recommended)
- 1 packet taco seasoning (1 oz)
- 1/2 cup water
- 6 medium flour tortillas (8-inch size)
- 1 can black beans (15 oz), drained and rinsed
- 1 cup corn kernels (frozen or canned, drained)
- 2 cups shredded Mexican cheese blend
- 1 cup salsa (medium heat)
- 1/2 cup sour cream
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment Needed
- 9-inch springform pan or deep pie dish
- Large skillet
- Mixing bowls
- Measuring cups and spoons
- Cutting board and knife
- Can opener
- Oven
Instructions
Prepare the Meat Filling
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until no pink remains. Drain excess grease if needed. Sprinkle 1 packet taco seasoning over the cooked beef and pour in 1/2 cup water. Stir continuously for 2-3 minutes until the liquid reduces and coats the meat evenly. The mixture should thicken slightly but remain moist. Remove from heat and let cool for 5 minutes. Tip: For deeper flavor, toast the taco seasoning in the dry skillet for 30 seconds before adding the meat.
Assemble the Base Layers
Place one flour tortilla in the bottom of a 9-inch springform pan. Spread 1/4 cup salsa evenly over the tortilla using the back of a spoon. Spoon one-third of the seasoned ground beef mixture over the salsa, spreading it to the edges. Drain and rinse one 15-ounce can of black beans, then sprinkle one-third of them over the meat layer. Add 1/3 cup corn kernels distributed evenly. Finish this layer with 1/2 cup shredded Mexican cheese blend sprinkled across the surface. Repeat this layering process two more times, ending with a tortilla on top.
Add Final Toppings and Cheese
Spread the remaining 1/4 cup salsa over the top tortilla, covering the surface completely. Sprinkle the final 1/2 cup shredded Mexican cheese blend evenly across the salsa layer, making sure to cover all areas. The cheese should reach about 1/4 inch from the edge to prevent burning. If using a springform pan, ensure the latch is securely closed. For regular pie dishes, press down gently on the layers to compact them slightly. This helps the pie hold its shape when sliced.
Bake to Perfection
Preheat your oven to 375°F. Place the assembled taco pie on the middle oven rack and bake for 20-25 minutes. Watch for the cheese to become completely melted and develop light golden spots. The edges of the tortillas should appear slightly crisp when you peek between the pan and the food. The internal temperature should reach 165°F when tested with a food thermometer. Remove from oven and let rest for 10 minutes before slicing. Tip: Place a baking sheet underneath to catch any potential drips.
Slice and Serve
If using a springform pan, carefully release the latch and remove the outer ring. Use a sharp knife to cut the taco pie into 6 equal wedges. Serve each portion on individual plates. Top with dollops of sour cream, sprinkle with fresh chopped cilantro, and add a lime wedge on the side for squeezing. The pie should hold its shape when plated, with distinct layers visible in each slice. Serve immediately while warm. Tip: Letting the pie rest ensures cleaner slices.
Tips and Tricks
For optimal texture, pat the black beans dry with paper towels after rinsing to remove excess moisture. This prevents the bottom layers from becoming soggy during baking. If you prefer crispier tortillas, brush them lightly with oil and bake at 400°F for 3-4 minutes before assembling the pie. This creates a barrier against the wet ingredients. When measuring cheese, use the pack-and-sweep method for consistent results. Press the cheese into the measuring cup firmly, then level it off with a straight edge.
For make-ahead preparation, assemble the entire pie up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate until ready to bake. Add 5-10 minutes to the baking time if starting from cold. Leftovers store well in an airtight container for up to 3 days in the refrigerator. Reheat individual portions in a 350°F oven for 12-15 minutes or until warmed through. Microwaving can make the tortillas rubbery, so oven reheating is preferred.
Customize the spice level by choosing mild, medium, or hot salsa according to your preference. You can also add 1/4 teaspoon cayenne pepper to the meat mixture for extra heat. If the top begins browning too quickly during baking, cover loosely with aluminum foil. For easier cleanup, line the bottom of your springform pan with parchment paper before assembling. This prevents sticking and makes transferring slices to plates simpler.
When serving a crowd, prepare individual mini pies using 4-inch tortillas in muffin tins. Reduce baking time to 15-18 minutes. For gluten-free options, use corn tortillas instead of flour. Corn tortillas may require slightly longer baking time to soften properly. If your pie seems dry after baking, serve with extra salsa on the side. The resting period is crucial for the layers to set, so avoid cutting immediately after removing from the oven.
Recipe Variations
- Vegetarian Version: Replace ground beef with 2 cups cooked quinoa or lentils. Increase black beans to 2 cans and add 1 cup diced zucchini. Use vegetable broth instead of water with the taco seasoning. The cooking method remains identical, but baking time may reduce by 3-5 minutes since plant-based proteins heat faster.
- Chicken Alternative: Substitute 1 pound cooked shredded chicken for ground beef. Mix the chicken with taco seasoning and 1/2 cup chicken broth instead of water. Add 1 cup diced bell peppers during the assembly layers. Chicken version typically requires 2-3 minutes less baking time since the protein is already cooked.
- Breakfast Style: Use scrambled eggs instead of ground beef. Whisk 8 eggs with 1/4 cup milk and cook until softly set. Layer with breakfast sausage, hash browns, and cheddar cheese. Top with avocado slices after baking. Bake at 350°F for 18-20 minutes until eggs are fully set.
- Seafood Option: Replace meat with 1 pound cooked shrimp or fish. Season with 1 tablespoon chili powder, 1 teaspoon cumin, and 1/2 teaspoon garlic powder. Add 1 cup diced tomatoes and reduce baking time to 15-18 minutes to prevent overcooking the seafood.
- Low-Carb Adaptation: Use large lettuce leaves instead of tortillas. Layer ingredients in a baking dish without the starch base. Increase cheese to 3 cups to help bind the layers. Bake for only 12-15 minutes until heated through and cheese is melted.
Frequently Asked Questions
Can I use corn tortillas instead of flour?
Yes, corn tortillas work well but require different handling. Corn tortillas are more fragile and may crack when folded. To prevent this, warm them briefly in a dry skillet or microwave between damp paper towels for 20 seconds before assembling. Stack two corn tortillas for each layer to create sufficient structure. The baking time remains the same, but the final texture will be denser and more traditional. Corn tortillas also absorb more moisture, so you might need slightly more salsa or a thin layer of refried beans between layers to prevent dryness.
How do I prevent a soggy bottom crust?
Sogginess typically occurs from excess moisture in the fillings. Thoroughly drain all canned ingredients like beans and corn. Pat them dry with paper towels if needed. You can also pre-bake the bottom tortilla at 400°F for 3-4 minutes to create a moisture barrier. Another method involves spreading a thin layer of refried beans on the tortilla before adding other ingredients, as the bean paste helps block liquid penetration. Ensure your meat mixture has cooked off most of its liquid before assembling. If using particularly watery salsa, consider draining it briefly in a strainer.
Can I freeze the assembled unbaked pie?
Freezing before baking works well with proper preparation. Assemble the pie completely in a freezer-safe dish. Wrap tightly in two layers of plastic wrap, then one layer of aluminum foil. Label with the date and freeze for up to 2 months. When ready to bake, do not thaw. Remove wrapping and bake frozen at 375°F for 45-55 minutes, covering with foil if the top browns too quickly. The internal temperature should reach 165°F. The texture may be slightly softer than fresh-baked, but the flavor remains excellent. This method works best with flour tortillas as corn tortillas can become brittle when frozen.
What are the best cheese alternatives for melting?
For optimal melting properties, choose cheeses with higher fat content. Monterey Jack, pepper Jack, and Oaxaca cheese provide excellent meltability. Avoid pre-shredded cheeses containing anti-caking agents, as these can inhibit smooth melting. For dairy-free options, use Violife or Daiya shreds, which are specifically formulated for melting. Softer cheeses like queso fresco don’t melt well but can be crumbled on top after baking for fresh flavor. If using cheddar alone, combine it with a milder cheese to prevent oil separation. Always grate cheese yourself for the best texture and melting performance.
How can I make this recipe spicier?
Several adjustments increase heat effectively. Add 1-2 chopped jalapeños to the meat mixture during cooking, including seeds for maximum spice. Incorporate 1/4 teaspoon cayenne pepper or chipotle powder into the taco seasoning. Use hot salsa instead of medium, and consider adding a layer of sliced pickled jalapeños between the meat and cheese. For extreme heat, mix in 1-2 tablespoons of your favorite hot sauce to the meat filling. Serve with additional hot sauce on the side for individual customization. Remember that baking slightly reduces perceived spiciness, so season more aggressively than you would for stovetop tacos.
Summary
This taco pie layers tortillas with seasoned beef, beans, corn, and cheese for a comforting family meal. Simple assembly and baking create a satisfying dish with customizable toppings. Perfect for weeknight dinners or casual entertaining.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
