Description
This hearty Taco Pie features a flaky pre-made pie crust filled with seasoned ground beef, sautéed vegetables, chunky salsa, and melted cheddar-jack cheese. Perfectly baked until golden and bubbly, it makes a satisfying meal for family or gatherings, delivering all the bold flavors of a classic taco in a savory pie form.
Ingredients
Pie Crust and Egg Wash
- 1 9 inch pre-made refrigerated pie crust (Pillsbury brand, thawed according to package directions)
- 1 large egg (room temperature)
Filling
- 1 pound lean ground beef
- ½ cup small yellow onion, diced
- ¼ cup small green bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup chunky salsa (Pace Picante brand recommended)
- 1 ounce packet taco seasoning mix
- 8 ounce block cheddar-jack cheese, shredded (yields approximately 2½ cups, Sargento brand recommended)
Instructions
- Preheat the oven: Set your oven to 425°F to prepare for baking the pie.
- Prepare the pie crust: Unroll the thawed pie crust and carefully place it into a standard 9-inch pie dish. Fold any excess crust under and crimp the edges neatly with a fork to seal.
- Make the egg wash: Whisk the egg in a small bowl until smooth, then use a pastry brush to apply a thin layer over the entire pie crust to help it brown beautifully during baking. Discard any leftover egg wash.
- Cook the filling: Place a large skillet over medium-high heat and add the ground beef, diced onion, diced green bell pepper, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally until the beef is fully browned and no pink remains.
- Drain excess fat: Carefully drain any fat from the skillet to avoid greasiness.
- Add salsa and seasoning: Reduce heat to medium and stir in the chunky salsa and taco seasoning mix. Continue cooking for 3-5 minutes until the salsa’s excess moisture has evaporated, creating a flavorful, thick filling.
- Melt cheese into filling: Remove the skillet from heat and stir in 1 cup of shredded cheddar-jack cheese until it melts completely into the warm taco mixture.
- Assemble the pie: Spoon the taco filling evenly into the prepared pie crust, spreading it out to all edges.
- Top with cheese: Sprinkle the remaining 1 ½ cups of shredded cheddar-jack cheese over the filling for a rich, cheesy topping.
- Bake the pie: Place the pie in the oven and bake for 25-30 minutes or until the crust is golden brown and the cheese topping is melted and bubbly. If the cheese browns too quickly, tent the pie loosely with aluminum foil for the last 5-10 minutes to prevent over-browning while the crust finishes baking.
- Cool before serving: Remove the pie from the oven and let it cool at room temperature for 8-10 minutes. This resting time allows the filling to firm up slightly for easier slicing and serving.
Notes
- You can substitute homemade taco seasoning if preferred for a fresher taste.
- For a spicier version, add chopped jalapeños or use a hot salsa.
- Letting the pie cool helps the filling set so slices hold together nicely.
- Use a sharp knife and a gentle sawing motion to keep slices neat.
- This recipe pairs well with a side of Mexican rice or a fresh green salad.
