With this Taco Pie, Taco Tuesday just got a whole new look.
I’m not sure when Taco Tuesday became a thing, but I’m happy it exists.
If you are like me and millions of other people in the world, then you love a good taco. I’m here today to tell you about a dish that has a classic taco taste but with a delicious twist. I’m talking about our Taco Pie recipe. It combines the ease of making a casserole with all of the amazing taco flavors you love.
As simple to make as it is delicious, our taco pie recipe is layer after layer of mouth-watering taco goodness. This budget-friendly family favorite is another one of those one-pot meals that needs to be in everyone’s recipe album. The taco flavors shine through in this recipe, and the crescent dough adds an empanada-like texture and flavor that takes this dish in a whole new direction. It’s versatile, delicious, and a meal even kids can help you make. What’s better than a little family bonding over making dinner together!
Is this a Texas thing?
I’m not sure who created the first-ever taco pie, but I’d bet money it was a Texan. With all of the unique flavors and inventive Tex-Mex dishes in existence, I would not be surprised if this dish is on that list as well. I do have to give a shout-out to its inventor though, because this is a winning meal in our household every time it gets made, and that is quite often. And with a few minor tweaks, this can be a healthy dish as well. You can substitute the regular ingredients for lean proteins and low-fat options and turn this already good-for-you meal into something even more nutritious.
Ingredients
- 8 oz refrigerated crescent dough sheet
- 1 lb ground beef
- 1 tablespoon taco seasoning mix
- 1/2 cup salsa
- 3/4 cup crushed plain tortilla chips
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Optional toppings for serving: chopped lettuce, diced tomatoes, sliced avocados, chopped cilantro
How to Make Taco Pie
Step 1: Preheat your oven to 350°F. Lightly grease a 9-inch pie dish with cooking spray.
Step 2: In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess grease.
Step 3: Stir in taco seasoning and salsa into the beef, and simmer for a couple of minutes until the mixture thickens slightly.
Step 4: Unroll the crescent dough and press it into the bottom and up the sides of the pie dish, sealing any perforations.
Step 5: Evenly spread the beef mixture over the crescent dough crust.
Step 6: Sprinkle the crushed tortilla chips on top of the beef layer.
Step 7: Spread sour cream over the tortilla chips, and then sprinkle the shredded cheddar cheese on top.
Step 8: Bake for 20-25 minutes, or until the edges of the dough are golden brown and the cheese is bubbly.
Step 9: Let the taco pie cool for a few minutes before slicing. Serve with optional toppings as desired.
FAQs & Tips
How do I prep and store this taco pie?
You have a couple options here. First, you can make the pie and bake it like you would normally, then cool it and store it in the refrigerator in an airtight container for up to five days, or in the freezer for 3 months. Second, follow the recipe up to the point the pie is ready for the oven but don’t bake it. Instead store it like you would the cooked versions; then, when you are ready to eat, place your pie in the oven and bake like you normally would.
How can I make sure my crust is crispy?
If you would like to ensure that you have the perfect crispy crust, you can blind-bake it. This is a fancy term for cooking the empty pie crust before filling is added. To blind-bake, place your empty pie crust in your preheated 350ºF oven and bake 5-10 minutes or until the crust is golden brown. Next, let the crust cool then fill like you would normally, then bake the whole taco pie. If you choose to blind-bake, you will want to pull your pie out a couple minutes early since the crust is already cooked.
Can I make this recipe vegetarian?
Yes you can. You can easily turn this meal into a vegetarian gem by substituting the meat with beans or a pre-packaged meat alternative.
Serving Suggestions
One of the things I enjoy about this taco pie recipe is that you can make it as spicy or as mild as you prefer. In our house we often make one of each; that way, everybody is happy. You can go wild with the toppings as well. Add fresh jalapeños for some heat, add a little avocado for a creamy, luscious texture. I like to add black or refried beans to mine for extra flavor and a bit more protein and fiber. A squeeze of lime and a few pinches of fresh cilantro work together to brighten the flavors of the entire dish.
In the mood for more Latin flavors? Try our Chicken Quesadillas or our fabulous Taco Bowls, both will have you asking for another helping. To cool off after all of that heat and satisfy that sweet tooth, why not try this Mexican Chocolate Cake with Mascarpone.
Taco Pie
Ingredients
- 8 oz refrigerated crescent dough sheet
- 1 lb ground beef
- 1 tablespoon taco seasoning mix
- 1/2 cup salsa
- 3/4 cup crushed plain tortilla chips
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- Optional toppings for serving: chopped lettuce diced tomatoes, sliced avocados, chopped cilantro
Instructions
- Preheat your oven to 350°F. Lightly grease a 9-inch pie dish with cooking spray.
- In a skillet over medium heat, cook the ground beef until no longer pink. Drain excess grease.
- Stir in taco seasoning and salsa into the beef, and simmer for a couple of minutes until the mixture thickens slightly.
- Unroll the crescent dough and press it into the bottom and up the sides of the pie dish, sealing any perforations.
- Evenly spread the beef mixture over the crescent dough crust.
- Sprinkle the crushed tortilla chips on top of the beef layer.
- Spread sour cream over the tortilla chips, and then sprinkle the shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the edges of the dough are golden brown and the cheese is bubbly.
- Let the taco pie cool for a few minutes before slicing. Serve with optional toppings as desired.
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