Description
This Easy Layered Taco Pie is a delightful and family-friendly Mexican-inspired dish featuring layers of seasoned ground beef, tortillas, cheese, and salsa baked to perfection. It’s a convenient, flavorful meal that combines the comforting texture of a taco with the ease of a pie, perfect for casual dinners or gatherings.
Ingredients
Scale
Meat Mixture
- 2 pounds ground beef
- 1 onion, chopped
- ½ teaspoon garlic powder
- 1 envelope taco seasoning
- ¼ cup water
- 1 can (12 ounces) corn, drained
- 1 ½ cups salsa
Pie Layers
- 5 8-inch flour tortillas
- 2 cups Mexican or Tex-Mex shredded cheese
Garnish (Optional)
- Sliced green onions
- Chopped tomatoes
- Cilantro
- Shredded lettuce
- Sour cream
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Lightly spray an 8-inch springform pan with nonstick spray to ensure easy removal and avoid sticking.
- Cook Beef Mixture: In a large skillet over medium-high heat, scramble-fry the ground beef together with the chopped onion. Cook thoroughly until no pink remains. Drain the excess fat. Then add garlic powder, taco seasoning, water, drained corn, and salsa. Stir and cook together for about 5 minutes to let the flavors meld.
- Layer the Pie – First Tortilla: Place one flour tortilla flat into the bottom of the prepared springform pan as the base layer.
- Add Meat and Cheese Layers: Spread about 1 cup of the meat mixture evenly over the tortilla. Sprinkle approximately ½ cup of shredded cheese over the meat. Repeat these layers—tortilla, meat mixture, and cheese—until you have created four full layers.
- Top and Finish: Place the fifth tortilla on top. Finish by sprinkling the remaining cheese evenly over the top layer.
- Bake: Bake the assembled taco pie in the preheated oven at 350 degrees Fahrenheit for 20 minutes, until the cheese is melted and bubbly.
- Cool and Serve: Let the taco pie cool for about 10 minutes to set before removing the springform pan sides. Serve warm, optionally garnished with sliced green onions, chopped tomatoes, cilantro, shredded lettuce, and sour cream as desired.
Notes
- Use pre-shredded cheese for convenience or shred your own for better melt quality.
- Adjust the heat level by choosing mild, medium, or hot taco seasoning according to your preference.
- To make this dish gluten-free, substitute flour tortillas with gluten-free tortillas.
- Leftover taco pie keeps well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Additional vegetables like bell peppers or jalapeños can be added to the meat mixture for extra flavor and texture.
