Taco Pie

"This has always been my favorite taco pie. I lost the recipe and naturally searched for it on zaar, but to my surprise, there were no taco pie recipes using a pie crust. I finally found the recipe, so here it is."
photo by Swirling F. photo by Swirling F.
photo by Swirling F.
photo by SweetSueAl photo by SweetSueAl
photo by Swirling F. photo by Swirling F.
photo by Swirling F. photo by Swirling F.
Ready In:


  • 12 lb lean ground beef
  • 1 deep dish pie shell
  • 3 tablespoons taco seasoning (homemade, or I use Penzeys)
  • 1 (15 ounce) can refried beans
  • 1 (8 ounce) jar salsa (your favorite)
  • 8 ounces shredded cheese (Cheddar, Mexican blend, whatever)
  • 2 cups crushed tortilla chips (approx.; flavor doesn't matter)
  • Toppings

  • lettuce (optional)
  • diced tomato (optional)
  • sliced black olives (optional)
  • sour cream (optional)
  • sliced jalapeno (optional)


  • Bake the pie crust according to package directions.
  • Preheat oven to 350.
  • Brown ground beef and drain.
  • Add taco seasoning, following package directions.
  • Mix the beans and the salsa in a bowl.
  • Spread the bean mixture in the bottom of the baked pie crust.
  • Add half the ground beef.
  • Top with half the tortilla chips.
  • Top with half the cheese.
  • Repeat ingredient layering to make a second layer.
  • Bake at 350 for approximately 20 minutes, or until the cheese is melted to your liking.
  • Cool for 10 minutes to allow pie to set.
  • Slice and top with whatever optional toppings you would like.

Questions & Replies

  1. Did you spread all the bean and salsa on the bottom layer or divide for layers between chips,meat and cheese?


  1. Soooooo yummy, I sprayed the pie plate and used a flour tortilla then started the layering process, way better and easier than a pie crust.
  2. This was a really tasty recipe. Like another reviewer, I couldn't fit all the ingredients into a frozen deep dish pie shell. I used 1/2 the can of refried beans and about 1/2 cup of salsa. I didn't do two layers. I pre-baked the shell. I baked the shell/bean/meat layers for 20 mins and then added the chip layer and cheese and baked an additional 10 mins.
  3. This looks delicious!! My son wants enchiladas but my daughter wants to try this...i may add some ground veal too for extra flavor!! So I guess I'm making both tonight !!
  4. Really great recipe, especially for a work night. I'll admit, I bought pre-made dough and just unrolled it (work night after all). Since the box came with two crusts, I made two pies. The recipe doubles easily. I was worried that the chips would lose their crunch, but not so. It got a thumbs up from my teenager too!
  5. This was good, but I had some issues. I used a frozen deep dish pie shell and it was too small. After I put the beans & salsa mixture in the crust was already more than half full. I used a pound of ground beef which I think provides a good ratio to the beans. I let the cheese on top get too brown and it didn't seem as if the pie really got warm enough. Next time I will wait to add the cheese on top. I think I better lay some aluminum foil on top so the chips don't get too brown before adding the cheese. Perhaps I will try a pie crust roll and bake it in my quiche dish and see if that holds it better. Thanks for sharing. I will definitely make this again.



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