This delicious taco pie is loaded with seasoned ground beef, onions, garlic, and green chiles, in a flour tortilla crust, and topped with melty queso cheese. Customize the toppings to suit your taste and serve with sour cream and salsa.
This is a big family favorite. It is quick, easy, and hearty with plenty of flavor, making it great for weeknight meals. Top with minced jalapeno, chopped cilantro, diced tomatoes, sliced olives, shredded lettuce, pickled jalapenos, or chopped avocados.
Ingredients Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground beef: Use ground beef with a little fat in it. Fat gives the beef flavor.
- Green chiles: You can find them in the Hispanic food section of most grocery stores
- Flour tortillas: Use 10-inch or bigger. Mission makes Extra Grande Burrito Tortillas. I use two full-size ones and cut the third one to about 10 inches. You can freeze extra tortillas for up to 6 months.
- Cheese: You can use any Mexican melting cheese, such as Monterey Jack, cheddar, queso quesadilla, or Asadero cheese
How to Make Taco Pie
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Brown the ground beef in a large skillet over medium heat. About halfway through the browning process, add the onion.
- Reduce the heat to low and add the garlic and green chiles. Cook for a minute while stirring. Add the taco seasoning and water. Simmer for 5-10 minutes.
- Place two tortillas in the bottom of a 9-inch pie plate. Spread the refried beans over the top.
- Spoon the seasoned taco meat over the refried beans and top with another tortilla. Sprinkle with the cheeses.
- Bake until the cheese melts and the taco pie is heated.
- Top with your favorite assorted fixings.
Preparation Tips
- Let the pie cool slightly before serving so it cuts easily into pieces.
- The refried beans create a barrier to keep the tortillas from getting soggy.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power just until warm enough.
- Freeze the fully cooled and well-wrapped pie in two layers of plastic wrap, followed by a layer of aluminum foil. Thaw in the refrigerator overnight. Reheat at 350 degrees covered with a loose aluminum foil tent for 20 minutes or until warm.
More Tex-Mex Recipes
Taco Pie
A delicious taco pie loaded with seasoned ground beef, onions, garlic, and green chiles, in a flour tortilla crust, and topped with melty queso cheese.
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Servings: 8 servings
Calories: 342kcal
Ingredients
- 1 lb ground beef
- ½ medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (4-ounce) can green chiles
- 3 tablespoons taco seasoning
- ¾ cup water
- 3 10-inch flour tortillas
- 1 cup refried beans
- 1 cup queso quesadilla cheese
- ½ cup Mexican cheese blend
- Toppings such as chopped tomatoes, chopped cilantro, and minced jalapeno.
Instructions
- Preheat oven to 375 degrees. Lightly grease a 9-inch pie plate.
- Brown the ground beef in a large skillet over medium heat. About halfway through the browning process, add the onion.
- Reduce the heat to low and add the garlic and green chiles. Cook for a minute while stirring. Add the taco seasoning and water. Simmer for 5-10 minutes.
- Place two tortillas in the bottom of the pie plate. Spread the refried beans over the top. Spoon the seasoned taco meat over the refried beans and top with another tortilla. Sprinkle evenly with both cheeses.
- Bake for 10-15 minutes or until the cheese melts and the taco pie is heated. Top with chopped tomato, chopped cilantro, and minced jalapeno.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power just until warm enough.
Nutrition
Calories: 342kcal | Carbohydrates: 14g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 628mg | Potassium: 196mg | Fiber: 2g | Sugar: 2g | Vitamin A: 154IU | Vitamin C: 1mg | Calcium: 343mg | Iron: 2mg
Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!
Kimberley
Who doesn’t love tacos! This was so easy to make and so tasty! I tried something similar with crescent rolls before, but the tortillas work so much better! This is a keeper
Elizabeth
We made this for dinner tonight for taco Tuesday and it was a hit! This is so good and easy to make! Can’t wait to make this again!
Emmanuel D
This taco pie was so delicious and savory. I loved making it and sharing it with my family. Thank you, Beth!
Beth Pierce
My pleasure, Emmanuel!
Barb
OMG this taco pie was delicious. I love Mexican food and this was a great recipe to keep everything tight and together and so yummy too. Yum yum yum.
Beth Pierce
Thank you, Barb! My family loves that recipe, too!
MayPal
Oh wow, that beef filling sure is rich and thick!! I can almost taste it! How exciting! I think i can do this one with my boys. Seems fun to make and eat!
cathy j
Wow! This recipe was so good and so easy to make. This is a new family favorite. Thanks for the recipe!
Beth Pierce
My pleasure, Cathy!
Clarice
This looks really good! Perfect for our upcoming movie night this weekend. I am yet to try Asadero cheese, so, will check if this is available in the grocery. Thank you for sharing the recipe.
Beth Pierce
My pleasure, Clarice!
Jerry
I love how your taco pie turns taco night into something hearty, comforting, and delightfully simple. It’s proof that flavor and ease make the best combo.
Beth Pierce
Thank you, Jerry! So glad that you enjoyed it.
Melanie E
This sounds like a fun recipe! My girls both love tacos so I know they are going to love this!
Gust
I made this for dinner and it was such a hit. Cheesy, flavorful, and so easy to put together!
Beth Pierce
Thank you, Gust!