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Taco Pie

Move over, tacos, because this Taco Pie is just the kick your Taco Tuesday needed. It's all the delicious taco flavors rolled into a pie, casserole-style.
Course Main Course
Cuisine Mexican


  • 6 or 7 taco shells halved (12-14 pieces total, or make your own)
  • 1/2 TBS oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1/4 teaspoon of cayenne pepper
  • 1 pound lean ground beef
  • 2 TBS Taco Seasoning see notes for recipe
  • 15 ounces can crushed tomatoes
  • 1/4 cup salsa optional depending on how much spice you like
  • 8 ounces chopped green chiles
  • 1 can corn drained
  • 8 ounces of cheese divided (sharp cheddar, mozzarella, Colby & Monterey Jack, etc.)


  • Preheat oven to 400 degrees F.
  • Heat vegetable oil in a large skillet over medium-high heat.
  • Add onions to the skillet and cook, stirring until soft and translucent.
  • Add minced garlic and cayenne; stir and mix for about 30 seconds. Add ground beef and taco seasoning; cook, breaking up the meat, until browned.
  • Stir in tomatoes, salsa, chile and corn; mix well.
  • Bring to a simmer and cook until slightly thickened, about 5 minutes.
  • Remove from heat.
  • Arrange half of the taco shells on the bottom of a 9-inch pie plate (overlapping is fine; about 5 halves).
  • Top with half of the meat mixture, then half of the cheese.
  • Repeat with the remaining tortillas, meat and cheese.
  • Cover loosely with foil and bake until the cheese melts, about 10 minutes.


Slice, serve, and enjoy!
*Try this homemade taco seasoning recipe