Easy Taco Pie with Savory Beef Filling Tips, FAQ & printable recipe

Tips for success

For a slightly crispier crust, consider blind-baking the pie crust for about 5 to 7 minutes before adding the beef mixture. This prevents the moisture from the filling from soaking into the base during the main bake. Ensure the crust is weighted down with pie weights or dried beans to keep it from bubbling up during this initial short bake.

If the edges of the pie crust start browning too quickly during the main bake, cover them loosely with a ring of aluminum foil.

This allows the center to continue cooking and the cheese to melt fully without risking burnt pastry edges. Removing the foil for the final few minutes of baking will ensure an even golden color across the entire crust.

Variations

• Spicy Jalapeño Taco Pie: Add diced fresh or pickled jalapeños into the beef mixture before baking to provide a spicy kick. You can also mix a small amount of chili powder into the cheese layer for added depth of flavor.
• Vegetarian Taco Pie: Replace the ground beef with black beans and corn for a vegetarian version. Add a little extra taco seasoning to the bean mixture to ensure it remains flavorful and savory.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

The baked pie can be frozen for up to 1 month. Wrap tightly in plastic wrap and foil.

Reheat

Reheat in a 350°F oven until warmed through and the crust is crisp again.

Store any leftovers in an airtight container to maintain freshness. The pie can be kept in the refrigerator for up to 3 days.

Ensure the pie has cooled completely before covering it to prevent excess condensation from softening the crust. When storing, try to keep the fresh toppings separate if possible, as they will lose their crisp texture over time.

The beef filling can be prepared up to one day in advance and kept in the refrigerator. When ready to bake, assemble the pie with the fresh crust, add the pre-cooked filling, and bake as directed. This saves significant time during the busy evening hours. Do not assemble the entire pie too far in advance, or the crust may become soggy.

Serving ideas

Serve the taco pie warm, straight from the oven, after the required resting period. Use a sharp, wide pie server to lift each portion carefully onto a plate to keep the layers intact.

Providing individual servings alongside additional sides like a fresh green salad or a bowl of corn can round out the meal beautifully without complicating the preparation.

Arrange the toppings in small bowls so that everyone can customize their own slice according to their personal preferences. This interactive element makes the meal more engaging for family dinners.

A drizzle of your favorite salsa or a dash of hot sauce can also be offered on the side for those who enjoy an extra kick of heat with their taco-inspired meal.

Frequently asked questions

Recipe card

Easy Taco Pie with Savory Beef Filling

Prep 15 minCook 30 minRest 5 minTotal 50 minServes 8

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 refrigerated pie crust, store-bought or made ahead
• 1 1/2 cups shredded cheddar cheese
• shredded lettuce, for serving
• diced tomatoes, for serving
• sliced black olives, for serving
• sour cream, for serving

Instructions

1. Brown the ground beef in a skillet over medium-high heat until fully cooked. Drain any excess fat. Stir in the taco seasoning and the required amount of water according to the packet instructions. Simmer for a few minutes until thickened, ensuring the internal temperature reaches 160°F (71°C). Remove from heat.
2. Preheat the oven to 375°F (190°C). Place the pie crust into a 9-inch pie dish. Spread the seasoned ground beef mixture evenly over the bottom of the crust. Sprinkle the shredded cheddar cheese generously over the top of the beef layer.
3. Bake the pie in the preheated oven for 20 to 25 minutes, or until the crust is golden brown and the cheese is melted and bubbling. Remove from the oven and let it rest for 5 minutes before slicing. Top with shredded lettuce, diced tomatoes, sliced black olives, and a dollop of sour cream before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

450

Protein

22 g

Carbohydrates

32 g

Fat

25 g

Fiber

2 g

Sugar

1 g

Sodium

750 mg

Automatic estimate from the ingredient list, not laboratory-verified.