Taco Pie
Transform your taco night with this irresistibly layered Taco Pie, a fusion of classic taco flavors baked to perfection in a comforting casserole form. This easy-to-make recipe combines seasoned ground beef, creamy refried beans, and ooey-gooey layers of cheddar and Monterey Jack cheeses, all stacked between soft flour tortillas. Topped with tangy sour cream, zesty diced tomatoes with green chilies, crunchy green onions, and salty black olives, this dish is a flavorful and visually striking centerpiece for any dinner table. Ready in just 45 minutes and perfect for serving six hungry taco lovers, this Taco Pie is the ultimate crowd-pleaser for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 0.25 cup water
- 4 pieces large flour tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 can refried beans
- 0.5 cup sour cream
- 1 can diced tomatoes with green chilies (e.g. Rotel)
- 0.5 cup sliced black olives
- 3 stalks green onions (sliced)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the ground beef until it is browned and fully cooked, about 5-7 minutes. Drain any excess grease.
Add the taco seasoning and water to the skillet with the cooked beef. Stir well to coat and cook for 2-3 minutes until the mixture thickens. Remove from heat.
Grease a 9-inch pie dish or casserole dish lightly with cooking spray.
Place one large flour tortilla at the base of the pie dish. If the tortillas are too large, trim the edges so they fit snugly.
Spread a layer of refried beans (about 1/3 of the can) evenly over the tortilla.
Add a layer of the seasoned ground beef (about 1/3 of the mixture) on top of the refried beans.
Sprinkle 1/3 of the shredded cheddar cheese over the beef layer.
Repeat the layering process: tortilla, refried beans, seasoned beef, and cheese, until you have three full layers. Top the third layer with the remaining tortilla and sprinkle a mixture of the shredded cheddar and Monterey Jack cheeses over the top.
Cover the casserole dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove the taco pie from the oven and let it rest for 5 minutes before slicing.
Top the taco pie with sour cream, diced tomatoes with green chilies, sliced black olives, and green onions. Serve and enjoy!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 1136 mg | 49% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 3.6 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 513 mg | 39% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 468 mg | 10% | |
*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.
