Description
This delicious Taco Pie combines savory ground beef seasoned with taco spices, sautéed onions, and bell peppers, all nestled in a buttery pre-made pie crust and topped with melted cheddar-jack cheese. Perfect for a family dinner, this easy-to-make pie is baked until golden and bubbly, delivering all the flavors of a taco in a comforting, sliceable form.
Ingredients
Crust and Egg Wash
- 1 9 inch pre-made refrigerated pie crust (thawed according to package directions, I used Pillsbury brand)
- 1 large egg (room temperature)
Filling
- 1 pound lean ground beef
- ½ cup small yellow onion, diced
- ¼ cup small green bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup chunky salsa (I used Pace Picante brand)
- 1 ounce packet taco seasoning mix
- 8 ounce block cheddar-jack cheese, shredded (approximately 2½ cups, I used Sargento brand)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the taco pie.
- Prepare Pie Crust: Unroll the thawed pie crust and place it into a standard 9-inch pie dish. Fold under any excess dough and crimp the edges with a fork to create a decorative border.
- Make Egg Wash: Whisk the egg in a small bowl until smooth to create an egg wash.
- Apply Egg Wash: Using a pastry brush, paint a thin layer of the egg wash all over the pie crust. This helps give the crust a beautiful golden color during baking. Discard any leftover egg wash.
- Cook Beef and Vegetables: Heat a large skillet over medium-high heat and add the lean ground beef, diced onion, diced green bell pepper, salt, and black pepper. Cook for 6-8 minutes, stirring occasionally, until the beef is browned and no pink remains.
- Drain Fat: Carefully drain off excess fat from the skillet to keep the taco filling from becoming greasy.
- Add Salsa and Taco Seasoning: Reduce heat to medium and stir in the salsa and taco seasoning mix. Cook for another 3-5 minutes until the salsa’s excess moisture evaporates, thickening the filling.
- Melt Cheese into Filling: Remove the skillet from the heat and stir in 1 cup of shredded cheddar-jack cheese until it has melted completely into the meat mixture.
- Fill Pie Crust: Spoon the taco filling evenly into the prepared pie crust, spreading it flat.
- Top with Cheese: Sprinkle the remaining 1½ cups of shredded cheddar-jack cheese evenly over the taco filling.
- Bake the Pie: Place the pie dish in the preheated oven and bake for 25-30 minutes, or until the crust turns golden brown and the cheese is bubbly. If the cheese browns too quickly, tent the pie loosely with aluminum foil during the last 5-10 minutes of baking.
- Cool and Serve: Let the taco pie cool on the counter for 8-10 minutes before slicing. This resting time allows the filling to set for clean, intact slices when served.
Notes
- Using a pre-made refrigerated pie crust here saves time and effort, but you can use homemade crust if preferred.
- Room temperature egg helps create a smooth egg wash that applies evenly to the crust.
- Drain excess fat carefully to avoid greasy filling and a soggy crust.
- Allow the pie to cool before slicing to prevent the filling from spilling out.
- You can add jalapeños or corn to the filling for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
