Easy Taco Pie

Taco Tuesday just got a serious upgrade! This Easy Taco Pie transforms all your favorite taco flavors into a slice-able, share-able (if you’re feeling generous) masterpiece that’ll have everyone fighting for seconds. It’s like someone took taco night and pie night and created the ultimate comfort food mashup.

What makes this dish truly special is how it layers all those classic taco components – seasoned beef, melty cheese, fresh toppings – but in a form that’s way less messy to eat. The flaky pie crust creates the perfect foundation for the savory filling, while the contrast between the warm, spiced meat mixture and the cool, crisp toppings creates flavor magic in every bite. Plus, it’s substantial enough to feed a crowd without hours of prep work.

Ingredients

• 1 (9-inch) premade pie crust
• 1 pound ground beef
• 1 cup diced white onion
• 2 cloves garlic, finely minced
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• 3 cups freshly shredded Colby Jack cheese, divided use
• 1 cup salsa
• 1 cup sour cream, divided use
• 2 cups shredded lettuce
• 2 Roma tomatoes, diced
• 1 cup sliced black olives

Steps

1. Preheat your oven to 425°F (220°C). Take your premade pie crust out of the refrigerator about 10 minutes before using to make it more pliable and prevent cracking.
2. Gently unroll the pie crust and press it into a 9-inch pie pan, being careful not to stretch the dough (which can cause shrinking). Trim any excess dough hanging over the edges with kitchen scissors or a sharp knife, leaving about a ½-inch overhang to create a nice edge.
3. Using a fork, poke holes all over the bottom of the pie crust (this is called “docking” and prevents air bubbles). Place a sheet of parchment paper inside the crust, making sure it covers the edges to prevent over-browning. Add pie weights or about 1 pound of dried beans on top of the parchment paper. Bake for 10-12 minutes or until the edges turn light golden brown. The weights prevent the crust from puffing up during pre-baking.
4. While the crust is baking, place a large skillet over medium heat and add the ground beef and diced onion. Break the beef into small pieces with a wooden spoon as it cooks. This should take about 7-8 minutes until no pink remains. If you see large chunks, break them up for better texture in the final pie.
5. Carefully drain the excess grease from the pan by tilting it to one side and using a spoon to remove the liquid (or pour through a colander lined with paper towels). Return the meat mixture to the pan – excess grease can make your pie soggy.
6. Add the minced garlic, salt, pepper, cumin, and chili powder to the meat mixture. Stir continuously for about 1 minute until the garlic becomes fragrant. Be careful not to burn the garlic, which can happen quickly and create a bitter taste.
7. Reduce heat to low and add 1½ cups of the shredded Colby Jack cheese (half of your total amount). Stir until completely melted and incorporated, about 2 minutes. Then add the salsa and ½ cup of the sour cream (half of your total amount). Mix thoroughly to create a creamy, uniform filling.
8. Once the pie crust has finished pre-baking, remove the parchment paper and weights carefully (they’ll be hot!). Pour the meat mixture into the crust and use a spatula to spread it evenly to the edges.
9. Sprinkle the remaining 1½ cups of shredded cheese evenly over the top of the meat mixture. Return the pie to the oven and bake for 15-20 minutes or until the cheese is completely melted and starts to bubble around the edges. The internal temperature should reach at least 165°F (74°C) for food safety.
10. Remove from the oven and let the pie cool for about 10 minutes before adding toppings. This cooling period is crucial – if you add cold toppings to a piping hot pie, they’ll wilt and release excess moisture.
11. Spread the remaining ½ cup of sour cream over the top of the pie, then layer on the shredded lettuce, diced tomatoes, and sliced black olives. For best presentation, add toppings in sections rather than mixing them together.
12. Slice into 8 equal wedges and serve immediately with lime wedges on the side for squeezing over individual portions if desired. The acidity from the lime brightens all the flavors.

Smart Swaps

• Use ground turkey instead of beef to reduce fat content by approximately 50%
• Try whole wheat pie crust for added fiber and a slightly nutty flavor
• Substitute Greek yogurt for sour cream (1:1 ratio) to increase protein without changing texture
• Add a layer of refried beans (about 1 cup) to the bottom of the pie before the meat mixture for extra protein and fiber

Make It Diabetes-Friendly

• Use a low-carb almond flour crust to reduce carbs by approximately 18g per serving
• Choose sugar-free salsa to eliminate hidden sugars (saves about 3g carbs per serving)
• Increase the ratio of vegetables to meat by adding ½ cup diced bell peppers and ½ cup riced cauliflower to the meat mixture (adds fiber which slows glucose absorption)
• Serve with a side salad dressed with olive oil and vinegar to lower the glycemic impact of the meal

Pro Tips

• Freshly shredded cheese melts much better than pre-shredded (which contains anti-caking agents)
• For a spicier version, add 1-2 tablespoons of diced jalapeños to the meat mixture
• If making ahead, prepare the crust and filling but add fresh toppings just before serving
• For a crispy bottom crust, brush with a thin layer of beaten egg white before pre-baking