Taco Pie

Taco pie with seasoned beef, refried beans, cheese, and crunchy tortilla chips baked in a flaky crust. Perfect for taco night and make-ahead dinners, or freezing for later.

Course Main Course

Cuisine American

Keyword Savory Pie Recipes, Taco Pie Recipes

Prep Time 30

Cook Time 30

Total Time 1

Servings - 8 servings

Calories 606kcal

Author Kathleen

Ingredients

1 (9-inch) refrigerated flat pie crust (or homemade)
1 large egg
2 teaspoons tap water
1 tablespoon olive or any neutral flavored oil
3/4 cup medium yellow onion finely diced
4 cloves fresh garlic, minced
1 pound ground beef 85% lean
1 (4-ounce) can diced green chiles, drained
1 (1-ounce) packet taco seasoning
1/4 cup water
1 cup jarred salsa see brand suggestions below
3/4 cup refried beans about ½ can
1 cup crushed tortilla chips
1 1/2 cups freshly shredded jack cheese, about an 8 ounce block

Optional toppings:

shredded lettuce, diced tomatoes, sour cream, jalapeños, avocado, green onions

US Customary - Metric

Instructions

Blind Bake Pie Crust

Roll pie crust out, on a very lightly floured surface, into a 12-inch circle. Fit the pie crust in a 9-inch standard pie plate. Fold edges under, and decoratively crimp or pinch the edges. Chill until crust is firm, at least 1 hour.
Line the pastry with aluminum foil or parchment paper. Fill it to the top of the crust with dried beans or pie weights. Bake in the preheated oven, on the arranged shelf, for 5 to 7 minutes.
While the crust is in the oven, add the egg (1) to a small bowl and beat with 2 teaspoons of water; set aside.
Remove crust from the oven and set it on a wire baking rack. Remove and discard parchment and remove and store weights. Brush with egg and water wash. Return to oven and bake for 2 more minutes or until golden. Cool on a wire baking rack while you make the filling.
Make the filling: In a large skillet over medium heat, heat olive oil (1 tablespoon). Add diced onion (3/4 cup) and cook until softened, 5–6 minutes. Stir in garlic (4 cloves) and cook for 1 minute more. Add ground beef (1 pound) and cook until browned, breaking up with a spoon. Drain excess grease.
Stir in taco seasoning (1 packet), 1/4 cup of water, and green chiles (1 can). Simmer for 2–3 minutes until thickened. Remove from the heat and mix in half of the salsa.

Assemble Pie

Spread refried beans (3/4 cup) evenly over the pre-baked crust. Be careful not to tear the crust.
Spread the seasoned beef mixture in an even layer over the beans. Drizzle with remaining salsa. Sprinkle 1 cup shredded cheese over the top. Layer in the crushed tortilla chips for crunch. Finish with the remaining 1/2 cup of cheese.

Bake

Bake for 25–30 minutes until the cheese is melted and bubbly and the crust edges are golden. Shield the crust with foil if needed to prevent over-browning.
Cool for 10–15 minutes before slicing. Slice first, then top with shredded lettuce, tomatoes, sour cream, or other taco toppings and serve warm.

Notes

Prevent over-browning: If the crust edges start to darken too quickly, loosely cover them with strips of foil or a pie shield during baking.
Spice it up: Swap regular jack cheese for pepper jack or add a pinch of cayenne to the beef mixture for extra heat.
Boost flavor: Stir a tablespoon of tomato paste into the beef mixture for a richer, deeper flavor.
Make it lighter: Use lean ground turkey or chicken instead of beef, and swap the refried beans for black beans for a fresher feel.
Double it: Make two pies at once—serve one fresh and freeze the other for a quick dinner later.
Crispier chips: For maximum crunch, sprinkle the crushed tortilla chips on top halfway through baking instead of before it goes in the oven.
Let it rest: Let the pie rest for 10–15 minutes before slicing so the layers set and the slices hold together.

Nutrition