Taco Pie

5 from 21 votes

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!

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

Get Recipe Ingredients

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