Deep Dish Taco Pie
Dive into the ultimate fusion of comfort food and Tex-Mex flavors with this Deep Dish Taco Pie! This crowd-pleasing recipe layers a buttery, flaky pie crust with savory refried beans, zesty seasoned ground beef, and gooey melted Mexican blend cheese, baked to bubbly perfection. Once out of the oven, it's crowned with a medley of fresh toppings like crisp shredded lettuce, juicy diced tomatoes, tangy sour cream, and bold black olives, delivering a taco-inspired masterpiece in every bite. Quick and easy to prepare, this hearty dish is perfect for weeknight dinners, game-day gatherings, or anytime you crave a creative twist on classic tacos. Rich, satisfying, and packed with flavor, this taco pie is a must-try for Mexican food lovers!
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning mix
- 0.25 cup water
- 1 package refrigerated pie crust
- 1 cup refried beans
- 2 cups shredded Mexican blend cheese
- 0.5 cup sour cream
- 0.5 cup diced tomatoes
- 1 cup shredded lettuce
- 0.25 cup sliced black olives
- 2 tablespoons green onions, sliced
- 1 tablespoon jalapeño peppers, sliced (optional)
- 1 as needed cooking spray
Instructions
Preheat the oven to 375°F (190°C). Lightly spray a deep-dish pie pan with cooking spray.
Brown the ground beef in a skillet over medium heat, breaking it apart with a spoon until fully cooked, about 6-8 minutes. Drain any excess grease.
Add the taco seasoning mix and 1/4 cup of water to the cooked ground beef. Stir to combine and cook for 2-3 minutes until the mixture thickens. Remove from heat and set aside.
Unroll the refrigerated pie crust and press it into the prepared pie pan, making sure it covers the bottom and sides evenly.
Spread the refried beans evenly over the bottom of the pie crust, creating the first layer.
Add the seasoned ground beef as the second layer, spreading it evenly over the refried beans.
Sprinkle 1 1/2 cups of shredded Mexican blend cheese over the ground beef layer.
Bake the pie in the preheated oven for 25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Remove the pie from the oven and allow it to cool for 5-10 minutes.
Spread the sour cream evenly over the top of the pie as the next layer.
Top with diced tomatoes, shredded lettuce, sliced black olives, green onions, and jalapeño peppers (if using).
Sprinkle the remaining 1/2 cup of shredded cheese on top as a finishing touch.
Slice the taco pie into wedges and serve warm. Optionally, add extra sour cream or salsa on the side as garnish.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.1 g | 53% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 880 mg | 38% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 3.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 337 mg | 26% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 441 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
