EretenSouthern and Tex-Mex recipes

Taco Pie and Tortillas

Taco Pie and Tortillas

This taco pie leaves you with all the cheesy, saucy Tex-Mex comfort you want, but it actually cuts into slices rather than falling apart all over the plate. The seasoned beef filling is mixed with refried beans, corn, and enchilada sauce, then layered with soft flour tortillas and sharp cheddar. Give it a few minutes to sit after baking, and you get thick, cheesy slices that are as good, if not better, straight from the fridge the next day.

a slice of taco pie on a black plate

We first published this taco pie years ago, and while the bones of the recipe have never changed, the way we actually make it has. These days we're using whatever regular ground beef we have on hand, usually 85/15 or 90/10, regular flour tortillas, canned refried beans, and a full cup of sharp cheddar. No fat-free cheese situation happening over here anymore.

As a seventh generation Texan, Tex-Mex dinners are normal food in our house, and this one has stuck around. The refried beans aren’t another layer. Mixing them into the beef thickens the filling so the enchilada sauce doesn’t make it a runny casserole. The flour tortillas soften, but don’t disappear into the filling.

And then there are the leftovers. When we actually have them, this is one of those dinners that somehow gets better overnight. The tortillas soak up a little more of the sauce, and we will happily eat a slice cold straight out of the refrigerator the next day. We sometimes feel like we should make two to guarantee leftovers!

Why Taco Pie stays in the rotation

  • It slices like an actual pie. The refried beans thicken the filling, and letting it rest after baking keeps it from collapsing when you cut into it.
  • The tortillas get soft without turning to mush. They soak up the beef and enchilada sauce while still giving the layers some structure.
  • There’s enough cheese to cover the whole pie. A full cup of sharp cheddar gives you a properly cheesy top instead of a light sprinkle.
  • The leftovers are ridiculously good. After a night in the refrigerator, the layers settle together and soak up even more of the flavor.
ingredients for taco pie

Ingredients for Taco Pie

Ground beef: We usually use 85/15 or 90/10 ground beef, but use what you have. If yours releases quite a bit of grease while browning, drain the excess before adding the remaining ingredients.

Taco seasoning: From-scratch taco seasoning Or a packet both work. You’ll need enough to season one pound of ground beef well.

Red enchilada sauce: This gives the filling its saucy Tex-Mex flavor without making it tomato-heavy. We tend to use a mild red sauce. Gebhardt is the canned brand we grab most often.

Refried beans: Regular canned refried beans work evenly. Vegetarian refried beans also work with no other changes to the recipe.

Corn: Frozen corn is what we usually have around, but canned or fresh corn works too.

Flour Tortillas: Use fajita-size tortillas. They’re small enough to layer easily in a standard pie dish.

Sharp Cheddar Cheese: we like sharp cheddar because you can actually taste it against the beef and enchilada sauce. Shred it yourself or use bagged shredded cheddar if that’s what you have.

How to cook Taco Pie with Tortillas

(full recipe instructions with measurements and printable card are at the end of this post)

  1. Preheat the oven to 400ºF. Cook the ground beef in a large skillet over medium heat, breaking it apart as it cooks, until no pink remains. Drain off excess grease if needed.
  2. Stir in the taco seasoning until the beef is evenly coated.
  3. Stir in the refried beans and corn until everything is mixed together.
  4. Pour in the enchilada sauce and stir until the filling is evenly combined. It should be thick and scoopable, not soupy.
  5. Spread about 1 cup of the beef mixture across the bottom of a greased 9 inch pie dish.
  6. Arrange 3 tortillas over the filling so the bottom is covered.
  7. Spread half of the remaining beef mixture evenly over the tortillas.
  8. Add the remaining 3 tortillas, gently pressing them down, then spread the rest of th ebeef mixture over the top.
  9. Sprinkle the sharp cheddar evenly over the entire top.
  10. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes, until the cheese is fully melted and the filling is hot.
  11. Remove it from the oven and leave the taco pie alone for about 10 minutes before slicing. This is what gives the layers time to settle so you can cut clean pieces.
taco pie in a white pie dish

Our Tips

  • Don’t skip the resting time. Right out of the oven, the filling is still hot and loose. Ten minutes makes a noticeable difference in how well the slices hold together.
  • Drain the beef if it needs it. With 85/15 beef especially, you may have enough rendered fat that it’s worth draining. You don’t need the filling dry, but excess grease can make the tortillas slick rather than letting them soak up the sauce.
  • Don’t add extra enchilada sauce because the filling looks thick. Thick is what you want here. The tortillas will soften as the pie bakes, and that thicker filling is part of what lets it slice cleanly.
  • For leftovers, don’t be surprised if you like it even more the next day. The tortillas continue soaking up the sauce as it sits, so the whole thing gets even better overnight.

Taco Pie Toppings

We usually let everyone add their own toppings after the taco pie is sliced. A cold topping against the hot, cheesy filling is good.

  • Sour cream
  • Guacamole Or sliced avocado
  • Pico de gallo
  • Salsa
  • Diced tomatoes
  • Chopped cilantro
  • Sliced jalapenos
  • Green onions
  • Taco sauce

What to Serve with Taco Pie

This is fillinge nough that you don’t need much with it. For a regular weeknight supper, we'd keep the sides plain.

melting cheese on taco pie in a pie dish

Cook ahead

You can assemble the taco pie ahead of time and refrigerate it before baking. Since the tortillas will start soaking up the sauce while it sits, we wouldn’t assemble it much more than a day ahead.

When you’re ready to bake, let the cold baking dish sit out while the oven preheats, then bake as directed. It may need a few additional minutes since you’re starting with a cold casserole.

Storage and Reheating

Refrigerator

Store leftover taco pie in an airtight container in the refrigerator for up to 3 days.

Freezer

We've also frozen this taco pie after making it. Let it cool completely first, wrap it well, and freeze it for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Reheating

Microwave: For one or two slices, microwave until heated through. This is the easiest way to keep the filling moist.

Oven: Cover the taco pie or individual slices with foil and warm at 350ºF untli heated through.

FAQs

Prep 10 minutesCook 25 minutesTotal 45 minutesMakes 6 servings

Ingredients

  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 1 10-ounce can red enchilada sauce
  • 1 cup corn frozen, canned, or fresh
  • 1 cup canned refried beans
  • 6 fajita size flour tortillas
  • 1 cup shredded sharp cheddar cheese

Method

  1. Preheat the oven to 400°F. Lightly grease a 9-inch pie dish.
  2. Add the ground beef to a large skillet over medium heat. Cook, breaking it apart as it browns, until no pink remains. Drain any excess grease.
  3. Stir in the taco seasoning until the beef is evenly coated.
  4. Add the refried beans and corn and stir until combined.
  5. Pour in the enchilada sauce and stir until everything is evenly mixed. The filling should be thick and scoopable rather than runny.
  6. Spread about 1 cup of the beef mixture in the bottom of the prepared pie dish.
  7. Arrange 3 tortillas over the filling, overlapping them as needed to cover the dish.
  8. Spread half of the remaining beef mixture over the tortillas.
  9. Top with the remaining 3 tortillas, overlapping them as needed and gently pressing them into the filling.
  10. Spread the remaining beef mixture over the tortillas.
  11. Sprinkle the cheddar evenly across the top.
  12. Cover with foil and bake for 20 minutes.
  13. Remove the foil and bake for another 5 minutes, until the cheese is melted and the taco pie is hot throughout.
  14. Remove from the oven and let it rest for 10 minutes before slicing.

Notes

  • We usually use 85/15 or 90/10 ground beef. Drain off excess grease before adding the remaining ingredients if needed.
  • Regular or vegetarian canned refried beans both work well in this recipe.
  • Use fajita-size flour tortillas so they fit easily in a 9-inch pie dish.
  • Let the taco pie rest for 10 minutes before slicing. This gives the filling and tortillas time to settle so the slices hold together better.
  • Leftovers keep well in the refrigerator for up to 3 days, and this is one of those recipes that tastes even better the next day.
  • To freeze, let the taco pie cool completely, wrap well, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Other plates from the kitchen

Dishes that sit near this one, with their own ingredient list.