Quick, easy and wholesome taco pie
A savory pie made with a tortilla crust, filled with your favorite taco filling - beans, corn, bell pepper and your choice of protein, and topped with lots of cheese! A fun take on Taco Tuesday. It sure is a family favorite around here!
Equipment
- 1 pie pan or casserole dish (optional with removable bottom for easy lift out of the pan)
Ingredients
Taco pie crust
- 1 tbsp avocado oil (for greasing the pan)(or other oil like coconut or olive oil)(or use spray)
- 6-8 medium size (homemade whole wheat***) tortillas
First layer
- ½ cup refried beans (enough to cover the bottom of the taco pie)
Taco filling (second layer)
- 1 medium (red) onion (diced)
- 1 clove garlic (minced)
- 1 lb ground beef (or sub shredded chicken or pork)(optional; you can keep it vegetarian)
- 2-2½ tsp taco seasoning (to taste)(or mix it yourself**)
- salt and pepper (to taste)
- 1 red bell pepper (diced)
- 1 small zucchini (diced)
- 1 small can corn (drained)
- 1 can (black/red) beans (drained)(or homemade*)
Third layer
- 1½-2 cups grated cheese (I used mozzarella and cheddar, but you can use other cheese of your liking as well)
Garnishing (optional)
- ¼ cup guacamole (and/or more on the side)
- 1 handful cilantro (chopped)
- 1 small jalapeño (cut into rings, seeds removed)
- ¼ cup cherry tomatoes (cut in half)
- ¼ cup sour cream
Instructions
Taco pie filling
- Heat up a high rimmed skillet or cast iron pan and add a tbsp of oil to it. Once hot, add the onions and minced garlic.
- Once the onion turns translucent, add the ground beef (if you are using ground beef), salt, pepper and seasoning.
- Once the ground beef is cooked, add the veggies - bell pepper and zucchini - and sautée them. Then add the corn and the beans. If you use shredded chicken or pork, add them to the pan at this point as well. Combine everything by stirring it all with a wooden spatula.
- The taco pie filling is ready; turn of the heat and continue with the 'pie crust'.
The taco pie crust
- Brush or spray oil in your pie pan or casserole to grease it.
- Now layer the tortillas in it. Make sure the tortillas overlap enough and are sticking out the pan a bit so it will hold all of the refried beans, filling and cheese.
The first layer; refried beans
- Add the refried beans on the bottom of the pie and spread it out with a knife or the backside of a spoon. If you don't like this, you can skip this step. It does help to make sure the tortillas don't get soggy from the moisture in the filling.
The second layer; the filling
- Now add the taco pie filling to the pie pan and spread it out over the refried beans.
The third layer; the cheese
- Divided the grated cheese over the filling. The taco pie is now ready to go into the oven.
Bake the taco pie
- Bake the taco pie in a preheated oven for 10-15 minutes, until the edges are crispy and the cheese has melted. You can turn on the broiler the last 3-5 minutes to get the cheese to turn golden brown and crispy, but that is optional. If you do, just keep an eye on the tortilla crust so it doesn't burn!
Garnishing the taco pie (optional)
- When the taco pie comes out of the oven it is immediately ready to serve. Top it with your favorite garnishing; guacamole, chopped cilantro, jalapeño, cherry tomatoes and a dollop of sour cream.
Notes
*Beans from scratch
**Homemade taco seasoning
***Homemade whole wheat tortillas
Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.