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Taco Pie

A delightful fusion of classic taco flavors baked in a golden pie crust, topped with melted cheese—perfect for any weeknight dinner or gathering!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust and egg wash
  • 1 9-inch pre-made refrigerated pie crust thawed before use
  • 1 large egg room temperature
For the filling
  • 1 pound lean ground beef
  • 1/2 cup small yellow onion, diced
  • 1/4 cup small green bell pepper, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup chunky salsa
  • 1 ounce packet taco seasoning mix
  • 8 ounce block cheddar-jack cheese, shredded divided

Method
 

Preparation
  1. Preheat the oven to 425 degrees F.
  2. Unroll the thawed pie crust into a 9-inch pie dish and crimp the edges.
  3. In a small bowl, whisk the egg and brush it over the pie crust.
Cooking the Filling
  1. In a skillet over medium-high heat, cook the ground beef, diced onions, and diced green bell peppers with salt and black pepper for 6-8 minutes.
  2. Drain any excess fat from the skillet.
  3. Lower the heat to medium and add the salsa and taco seasoning, cooking for an additional 3-5 minutes.
  4. Remove from heat and stir in 1 cup of shredded cheese until melted.
Assembly and Baking
  1. Pour the taco filling into the prepared pie crust.
  2. Top with the remaining shredded cheese.
  3. Bake for 25-30 minutes until the crust is golden brown and cheese is bubbling.
Serving
  1. Let the pie cool for about 8-10 minutes, slice, and serve with preferred toppings.

Notes

For best results, pre-bake the pie crust for 10 minutes to avoid sogginess. Feel free to add black beans or corn to the filling for variation. Substitute ground beef with turkey or lentils for different options.