Taco Pie
Taco pie is a layered ground beef and bean pie baked in a pie shell and topped with crunchy corn chips and melted cheddar cheese. It's a simple, family-friendly weeknight dinner that comes together in under an hour.
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Taco pie is a layered ground beef and bean pie baked in a pie shell and topped with crunchy corn chips and melted cheddar cheese. It's a simple, family-friendly weeknight dinner that comes together in under an hour.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Preheat your oven to 375°F (190°C). If not using pre-shredded, grate your cheese.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks.
Drain the excess grease from the cooked beef.
To the skillet with the beef, add the salsa, water, taco seasoning, and dried minced onion. Stir to combine and bring to a simmer.
Prepare the frozen pie shell. If it isn't pre-pricked, use a fork to prick the bottom and sides of the crust.
Spread the refried beans in an even layer on the bottom of the pie shell.
Turn off the heat for the skillet. Add about half of the shredded cheese to the beef mixture and stir until it's melted and combined.
Pour the beef and cheese mixture over the refried beans in the pie shell and spread it out evenly.
Top the beef layer with the crushed corn chips.
Sprinkle the remaining shredded cheese over the top of the corn chips.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly.
Let the pie rest for about 10 minutes before slicing and serving. This helps it set.
Store covered in the refrigerator for up to 3 days; reheat at 325°F for 15–20 minutes. Can be frozen unbaked (add 10–15 minutes to baking time when baking from frozen).
Yes. Assemble the pie (without topping chips) up to 24 hours ahead, cover, and refrigerate. Add crushed corn chips just before baking to keep them crispy.
A homemade pie crust works well, or skip the crust entirely and layer ingredients in a 9-inch baking dish for a taco casserole.
Spread the refried beans as a barrier layer between the crust and beef mixture, or pre-bake the empty shell at 375°F for 5 minutes before filling.
Monterey Jack, Mexican blend, or pepper jack are good substitutes; use the same amount and keep half for topping.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F oven for 15–20 minutes until warmed through.
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