This recipe for Taco Pie was originally posted in September, 2014. The photos were updated in March, 2018.
Like a Mexican version of chicken potpie, this Taco Pie is a fun twist on a favorite family dinner! Meat, seasonings, corn, and peppers are topped with cheese and a cornbread crust for an easy weeknight supper.
I’ve said on here before, my kids love Mexican food!
And while tacos will always be a huge hit, sometimes it’s nice to mix things up a bit and surprise everybody with something new. That’s where this Taco Pie comes in!
It has all of the same basic flavors of a regular taco, but they come together in an easy-to-eat dish that even little Spence can enjoy — no crumbly taco shells necessary!
For busy evenings, I like to prep the meat mixture in advance and leave it in the refrigerator until I need it. That way, during the evening rush, all I have to do is top it with the simple corn muffin batter before I pop it in the oven. No more babysitting beef over a hot stove at the end of the day…
My easy Taco Pie is basically your Mexican-inspired dinner in casserole form — how could you possibly need anything more?!
Here’s a favorite!
5 8″ flour tortillas
1 lb. ground beef
1 16 oz. can refried beans
2 T. taco seasoning
1/4 C. water
1 jar salsa (I didn’t really measure, just used big spoonful’s)
2 C. shredded Colby jack cheese
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