Mexican Taco Pie
A flavorful Mexican-inspired taco pie with seasoned beef, melted cheese, and crunchy tortilla topping, perfect for a hearty family dinner or casual get-together.
Ingredients
Instructions
- Brown ground beef; drain.
- Add taco mix and picante sauce. Simmer for 5 to 10 minutes.
- Remove from heat.
- Stir in beaten egg.
- Sprinkle frozen pie crust with 1/2 cup of cheese.
- Top with chopped green chilies.
- Add beef mixture over chilies.
- Top with remaining cheese.
- Bake in oven at 350°F on a cookie sheet for 20 to 25 minutes.
- Serve with shredded lettuce and sour cream.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken instead of beef. If you prefer a spicier kick, add diced jalapeños to the beef mixture. You can also substitute the Monterey Jack cheese with cheddar for a sharper taste. If you're short on time, using a pre-made taco seasoning can speed up the process. Serve with a side of your favorite Mexican recipes for a complete meal.
Serving Suggestions
Serve the taco pie warm, garnished with shredded lettuce and a dollop of sour cream. This dish pairs beautifully with a side of Mexican Corn Bread With Beef or a fresh avocado salad. For a festive touch, add some salsa or guacamole on the side. Enjoy with a refreshing beverage like iced tea or a margarita.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 1-2 minutes or until heated through. For a crispier crust, reheat in the oven at 350°F for about 10-15 minutes, covered with foil to prevent over-browning.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Taco Pie contains roughly 547 calories, with 12g protein, 96g carbohydrates, and 13g fat. It is an excellent source of protein (24% of the Daily Value), iron (22% of the Daily Value), and calcium (22% of the Daily Value), and a good source of vitamin A and potassium. Note that it is relatively high in sodium, at 985mg per serving (43% 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 taco pie ahead of time?
Yes, you can prepare the taco pie ahead of time. Assemble it completely and cover it tightly with plastic wrap or aluminum foil. Refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.
Can I freeze taco pie?
Absolutely! You can freeze the assembled taco pie before baking. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2 months. To bake, thaw it in the refrigerator overnight and then bake as directed.
What can I substitute for the egg in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water). This will help bind the ingredients together without altering the flavor significantly.
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).