Bean And Potato Taco Pie
A hearty taco pie combining seasoned ground beef, beans, and cheesy mashed potato crust, topped with fresh lettuce and tomatoes for a flavorful Tex-Mex-inspired meal.
Ingredients
- 1/2 cup butter or margarine ⓘ
- 1 cup milk ⓘ
- 2 envelopes Old El Paso taco seasoning mix
- 4 cups instant mashed potato flakes ⓘ
- 2 pounds ground beef ⓘ
- 1 cup chopped onion ⓘ
- 1 (31 oz.) can Old El Paso refried beans ⓘ
- 1 cup bottled barbecue sauce
- 1/2 cup water ⓘ
- 2 cups shredded Cheddar cheese ⓘ
- 2 cups shredded lettuce ⓘ
- 2 medium tomatoes, chopped ⓘ
- Old El Paso taco sauce ⓘ
Instructions
- Melt butter in a saucepan.
- Add milk and 1/4 cup of taco seasoning mix; stir well.
- Remove from heat and stir in potato flakes until combined.
- Press the potato mixture into the bottom and sides of two ungreased 10-inch pie plates.
- In a skillet, cook ground beef and chopped onion until meat is browned and onions are translucent.
- Stir in the remaining taco seasoning mix and refried beans; cook until heated through.
- Spread the beef and bean mixture evenly over the potato crusts.
- Drizzle barbecue sauce over the filling.
- Pour water over the top if needed to keep moist.
- Sprinkle shredded Cheddar cheese on top of each pie.
- Bake at 375°F (190°C) for about 20-25 minutes until cheese is melted and bubbly.
- Top with shredded lettuce and chopped tomatoes before serving.
- Serve with Old El Paso taco sauce.
Tips & Substitutions
For a vegetarian option, substitute the ground beef with a mixture of sautéed mushrooms and bell peppers. You can also use sweet potatoes instead of regular potatoes for a different flavor profile. If you prefer a spicier kick, add jalapeños to the beef mixture or sprinkle some cayenne pepper in the potato crust. Using leftover taco meat from a dish like Beef Fried Rice(Mexican Style) can also save time.
Serving Suggestions
Serve the taco pie with a side of Mexican Salad Bowl for a refreshing contrast. You can also pair it with tortilla chips and salsa for added crunch. For a complete meal, consider a side of refried beans or a simple green salad. Drizzle with Old El Paso taco sauce for extra flavor.
Storage & Reheating
Store any leftover Bean and Potato Taco Pie in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in the oven at 350°F (175°C) for about 15-20 minutes until heated through. You can also microwave individual portions for a quicker option, but the oven will help maintain the crust's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Bean And Potato Taco Pie contains roughly 1287 calories, with 49g protein, 114g carbohydrates, and 71g fat. It is an excellent source of protein (99% of the Daily Value), calcium (94% of the Daily Value), and vitamin A (74% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1840mg per serving (80% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the taco pie ahead of time. Assemble the pie and cover it tightly with plastic wrap or aluminum foil. Refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if you're baking it straight from the fridge.
Can I freeze the Bean and Potato Taco Pie?
Yes, you can prepare the taco pie ahead of time. Assemble the pie and cover it tightly with plastic wrap or aluminum foil. Refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if you're baking it straight from the fridge.
What can I use instead of instant mashed potato flakes?
If you prefer, you can make your own mashed potatoes instead of using instant flakes. Simply boil and mash about 2 pounds of potatoes, season them, and use them in the same way. Keep in mind that the texture might be a bit different, but it will taste just as delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).