Potato Shell Taco Pie
A savory potato shell taco pie combines seasoned ground beef, refried beans, and cheese in a crispy potato crust, perfect for a hearty, flavorful family meal.
Ingredients
- 1/4 cup butter or margarine ⓘ
- 1/2 cup milk
- 1 (1 1/4 oz.) pkg. taco seasoning mix ⓘ
- 2 cups instant mashed potato flakes ⓘ
- 1 pound ground beef ⓘ
- 1/2 cup chopped onion ⓘ
- 1 (15 oz.) can refried beans ⓘ
- 1/2 cup bottled barbecue sauce ⓘ
- 1/4 cup water ⓘ
- 1 cup shredded Cheddar cheese ⓘ
- 1 medium tomato, chopped ⓘ
- 1 cup shredded lettuce ⓘ
Instructions
- In a saucepan, melt butter or margarine.
- Add milk and dry taco seasoning mix; cook until heated through.
- Remove from heat and stir in potato flakes.
- Press the mixture over the bottom and up the sides of an ungreased 10-inch pie plate.
- In a skillet, cook ground beef and chopped onion until browned.
- Spread refried beans over the potato crust.
- Top with cooked ground beef mixture.
- Drizzle with barbecue sauce and water.
- Sprinkle shredded Cheddar cheese over the top.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until cheese is melted and bubbly.
- Garnish with chopped tomato and shredded lettuce before serving.
Tips & Substitutions
For an extra flavor boost, try adding some diced jalapeños or green chiles to the ground beef mixture. If you don't have instant mashed potato flakes, you can use leftover mashed potatoes, just spread them evenly over the crust. This dish also works well with turkey or chicken instead of beef if you prefer a leaner option.
Serving Suggestions
This Potato Shell Taco Pie is perfect for a casual dinner or game day. Serve it with a side of sour cream and guacamole for dipping, or pair it with a fresh side salad for a balanced meal. It also goes well with a serving of Mexican rice or beans to complete the feast.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 1-2 minutes or until warmed through. Alternatively, reheat in a preheated oven at 350°F (175°C) for about 10-15 minutes to maintain the crispiness of the crust.
Nutrition & Diet Analysis (per serving)
Each serving of Potato Shell Taco Pie contains roughly 981 calories, with 18g protein, 77g carbohydrates, and 66g fat. It is an excellent source of vitamin A (52% of the Daily Value), protein (36% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2154mg per serving (94% 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 dish ahead of time?
Yes, you can prepare the potato crust and the filling separately in advance. Assemble the pie and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking straight from the refrigerator.
What can I use instead of ground beef?
Ground turkey or chicken can be excellent substitutes for ground beef in this recipe. For a vegetarian option, consider using black beans or lentils seasoned with taco spices to maintain the flavor profile.
How can I make this dish spicier?
To add some heat, incorporate diced jalapeños or a splash of hot sauce into the beef mixture. You can also use a spicy taco seasoning mix or top the pie with sliced fresh chilies before serving for an extra kick.
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).