Taco Pie

This impossibly Easy Taco Pie Recipe is made up of delicious taco meat, corn, and black beans layered with flour tortillas, sour cream, and cheese for a cheesy, Mexican-inspired dish perfect for your next dinner.

Yum! Our family just really enjoys this taco pie. It’s like a taco pot pie… The comfort dish of Taco Tuesday. I love to top it with fresh lettuce and salsa for even more texture and flavor but it’s equally amazing all by itself. And, it’s quite good reheated, making leftovers for the next-days lunches super simple! This easy taco pie has definitely found itself in our meal rotation and I hope it never leaves!

Easy Taco Pie made with Tortillas

This taco pie recipe has everything that taco night has to offer but it’s all neatly stacked up into a cheesy pie slice. No more wondering if it’s all going to fall right out of the shell, these perfectly portioned tacos are made just right and eaten with a fork.

Ingredients

• 1 pound of ground beef
• 1 ounce of taco seasoning, 1 packet
  • I feel the meat mixture with the corn and black beans needs more flavor I will add 1/2-1 packet more of taco seasoning. This is just a personal preference.
• 2/3 cup water for the making the taco meat
• 15 ounces canned corn, 1 can drain
• 15.25 ounces black beans, 1 can drain and rinse
• 5 ounces of sour cream
• 8 ounces of shredded Colby Jack cheese
  • You can use any shredded cheese of your choice. We often use just plain shredded cheddar cheese. Mexican blend cheese works as well.
• 4 extra-large flour tortillas
• 9-inch pie pan, regular or deep dish

Remember, that this taco pie recipe can be completely customized. While corn and black beans add good texture and flavor to taco pie, leave them out or use less of them if you don’t care for them.

Directions

First, in a 12-inch skillet over medium heat, brown your ground beef until no longer pink and drain off the grease. Then mix in your water and taco seasoning and simmer for a minute. Add in the drained corn and rinsed black beans.

Next, begin layering the taco pie. In a 9-inch pie pan, take one flour tortilla and form the bottom crust leaving any excess tortilla shell to climb up the sides.

*Note* If you are using a regular 9-inch glass pie pan you will be doing two layers and using a total of three tortillas. You will need to use 1/2 of the meat mixture and cheese for each layer. If you are using a deep-dish 9-inch pie pan(like mine pictured), you will need four tortillas and split your meat and cheese into thirds.

Then add a layer of meat mixture with the corn and black beans, followed by an ounce or two of sour cream, and then a layer of the Colby Jack cheese. Repeat 1-2 more times.

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Top the pie with a flour tortilla and cut off the excess with a knife or pizza cutter.

Bake uncovered at 350°F for 15-20 minutes until bubbling. Let it cool for 5 minutes and serve warm. Garnish with any taco toppings such as shredded lettuce, fresh salsa, and hot sauce.

What to serve with Taco Pie

This easy taco pie pairs well with chip and salsa, Spanish rice, refried beans, and Mexican coleslaw.

Storing Taco Pie

Store taco pie in an airtight container in the refrigerator for up to 5 days.

Other Great Easy Meal Ideas

If beef is what’s for dinner, try out our Easy Sloppy Joes, Crockpot Cheeseburgers, and Ground Beef and Potato Casserole. Each of these are family-friendly meals that are perfect for busy nights.

We love Cheesy Chicken Enchiladas which are the creamy goodness of cream cheese, sour cream melted and mix with shredded chicken, black beans, and Rotel all wrapped up in tortillas and baked to perfection.

Also, sometimes soup hits the spot just right. We love this Crockpot White Chicken Chili, Cream Cheese Potato Soup and Hamburger Soup with Frozen Vegetables.