This Taco Pie recipe is a delicious, easy way to put a crowd-pleasing spin on everybody’s favorite Taco Tuesday dinner. It is stunningly beautiful; making tacos worthy of any entertaining feast or when taking dinner to friends!

Taco Pie

Two things my family loves most in the whole world: tacos and pie. So, why not combine them?! A Taco Pie was born … and fully consumed within moments of its infancy. While the inception of the taco pie was not my idea, I definitely added a bit of its beauty & flair. Accessorizing a meal is not much different from accessorizing one’s self, which I am very good at. A little jewelry here, a belt, a scarf – perfect! A different crust here, corn & avocado – perfect! The difference is that fashion can sometimes leave you feeling empty, where this meal will not!

If you’ve got leftover taco meat, this is a great way to restyle it into a fresh, new meal. Much the same as our DIY Crunchwrap Supremes. Both are a surefire way to ramp up your next taco meal. And the crust is a great way to use up old tortilla chips or tostada shells.

Recipe inspired by BS Recipes.

Taco Tuesday FTW

Kick up your next Taco Tuesday, or any taco night, with this new version of an old classic! We start with our DIY taco seasoning to make the meat. Then, we put all of our favorite taco toppings on: cheese, sour cream, lettuce, tomato, avocado, and corn. Of course, you can customize it however your family likes best! Add extra chili powder to the seasoning to kick it up. In addition, you could make a “topping bar” and let each person add their own toppings. We love making food “interactive” – especially for our kids! If you can relate, be sure to try our Cuban Pork Stew, too!

Speaking of kids – this recipe is sure to be a hit!! Pair it with some Homemade Cream Soda and Chocolate Chip Rolo Cookies, and you’ve got yourself a star meal!

A word of warning when cutting this pie – the crust is not baked together like a regular crust. It is loosely held together by the little bit of butter that is added to the tortilla crumbs. When you add your meat to the crust, be careful not to mix it around too much. Likewise, when you cut it, keep in mind that the crust is going to be a crumbly, yummy mess. It adds the perfect little crunchy bits to each forkful. Again, customization is king – try using the bit-of-lime or bit-of-jalapeno flavored chips for an extra kick!

Okay, final note. This makes a great meal to take to someone! It is easy to prepare and stays warm while in transport. Serve it with extra corn on the cob, yellow rice, or sliced mango. For dessert, Avocado Ice Cream is a great choice – yes, I’ll be sharing that recipe soon, too!

Taco Pie

A crowd-pleasing taco dish that is sure to spice up Taco Tuesday, when entertaining, or when taking a meal to friends! Easy to assemble and perfectly customizable!

5 from 21 votes

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Course: Main Course

Cuisine: American, Mexican

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: Slices

Calories: 337kcal

Ingredients

Taco Pie Crust:

1 ½ c. Corn Tortilla Chips or Tostada Shells, finely crushed
2 tbsp Butter melted

Taco Pie Filling and Toppings:

1 lb Ground Beef
½ c. Onion chopped
2 tbsp DIY Taco Seasoning (link below) or 1.25oz Taco Seasoning Mix
½ c. Salsa
½ c. Water + 1 tbsp Flour, if using DIY taco mix
1 c. Sharp Cheddar Cheese shredded
½ c. Sour Cream
1 c. Lettuce shredded
1 Tomato chopped
½ c. Corn
½ Avocado chopped

Instructions

Taco Pie Crust:

Preheat oven to 375°.
Combine crushed tortilla chips and melted butter until crumbs are evenly coated with butter. Press into bottom and up the sides of a 9″ pie plate.
Bake for 5 minutes at 375°, remove from oven, and allow to cool completely.

Taco Pie Filling and Assembly:

Preheat oven to 350°.
In a medium skillet, over medium heat, cook onions and ground beef until meat is browned and onions are softened. Drain the fat and return the pan to the stove.
Add salsa, water, DIY Taco Seasoning, and 1 tbsp Flour or Corn Starch (only if using homemade seasoning) to meat & onions. Cook 2 – 3 minutes or until thick and bubbly. Carefully spoon taco filling evenly into prepared & cooled crust.
Bake at 350° for 10 minutes. Remove from oven & top with shredded cheese.
Allow to cool for 5 minutes before spreading evenly with sour cream.
Top with lettuce, tomato, corn, and avocado (or preferred toppings). Serve with additional sour cream, if desired.

Notes

You can use up leftover tostada shells instead of corn chips to make the crust!

Nutrition

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Cultureredeemed

at 11:39 am

This is one of our favorite meals to make for a big party or gathering, especially if kids are involved. We make it in giant to-go lasagna pans or deep baking sheets.