Make this taco pie with tortillas for taco night! It comes together in minutes and is a family favorite. The crust is made of corn tortillas. The pie is then filled with taco-flavored beef, mixed with sour cream, and topped with a layer of cheddar cheese. It is baked until golden brown. It is one of our family’s favorites!
This recipe is perfect for using up leftover corn tortillas after making chicken fajitas or Mexican lasagna! It is a delicious way to reduce food waste and use up extra corn tortillas. Say goodbye to half-used bags of corn tortillas.
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Why You'll Love This Recipe
- Five Ingredient Recipe
- Easy Weeknight Meal
- Gluten Free and Low FODMAP
Featured Ingredients
- Ground Beef - Use lean, ground beef.
- Taco Seasoning - Make your own homemade taco seasoning!
- Corn Tortillas - Either yellow or white corn tortillas will work.
- Shredded Cheddar Cheese - Classic cheese for a classic flavor.
- Sour Cream - Full-fat sour cream works best.
See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Fry the ground beef until no pink remains. Drain if needed. Sprinkle in the taco seasoning.
Remove the beef mixture from the heat. Add the sour cream and stir until combined. Next, add one cup of the shredded cheese to the meat mixture. Stir until melted.
Char the corn tortillas on a gas stovetop. This will give them a char and warm them so they will mold to the pie plate. You can also warm them in a moist paper towel in the microwave. Once warm, cut them in half. Completely cover the pie plate with the halved corn tortillas.
Pour the cheesy meat into the corn tortilla-covered pie plate. Top with the remaining shredded cheese. Bake in a preheated 350 degree F oven for thirty minutes or until golden brown.
Tips and Tricks
Use meal-prepped ground beef to make dinner quicker! The frozen ground beef only needs to be reheated and then seasoned.
Ingredient Swap
- Meat Options: Use ground turkey instead of ground beef for a healthier alternative.
- Cheese Options: Use a mixture of cheddar, pepperjack, or Monterey jack.
- Tortilla Options: Switch out the corn tortillas for a flour tortilla or a gluten free tortilla.
- Sour Cream: Swap out the sour cream for plain Greek yogurt. This adds tang, like the sour cream, but also adds protein.
Variations
- Meaty Taco Pie: Double the amount of ground beef for a hearty option.
- Spicy Taco Pie: Use pepperjack cheese instead of cheddar. Add a can of drained green chiles and a few drops of hot sauce. Add sliced jalapenos to the top of the cheese.
- Enchilada Taco Pie: Omit the taco seasoning and add 1 cup of homemade enchilada sauce. It is a fun twist on the recipe mash-up of taco pie and enchiladas.
- Veggie Taco Pie: Add half a diced bell pepper and half a cup of canned corn to the taco meat.
Storing and Reheating
Store: Keep leftover taco pie covered with plastic wrap or in an airtight container in the refrigerator. Leftovers will keep for 3-4 days, however the corn tortillas will begin to lose texture.
Reheat: Place a slice on a microwave-safe plate and heat for 1-2 minutes. Likewise, the taco pie can be reheated in a 350 degree F oven for 20-30 minutes or until warm.
Topping Options
Fresh Options: Shredded Lettuce, Diced Tomatoes, Diced Avocados, Sliced Jalapenos, Chopped Green Onions, Fresh Cilantro Leaves
Salsa Options: Restaurant Style Salsa, Corn Salsa, Green Taco Sauce, Pico de Gallo
Creamy Options: Sour Cream, Lime Crema, Avocado Lime Crema, Guacamole, Mexi-Ranch Dressing
Crunchy Options: Tortilla Chips, Doritos, Fritos
FAQs
Corn tortillas not only work great as the crust for taco pie. They are also a tasty option for chicken enchiladas, quesadilla burgers, or pork carnitas.
Make the filling in advance and shape the corn tortillas in advance, but do not put the meat mixture into the corn tortillas until right before baking. Otherwise, the tortillas will get soggy.
Meal Planning
To complete the meal, serve taco pie with a side of cilantro lime rice. You can also make cilantro lime brown rice—another great option. Add a cob of sweet corn. The sweetness of the corn complements the corn flavor in the corn tortillas. Yum!
Additional Taco Night Recipes
Recipe
Taco Pie with Corn Tortillas
Equipment
- Nine-inch Pie Plate
Ingredients
- 1 pound ground beef
- 1 tablespoon taco seasoning
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
- 12 corn tortillas yellow or white
- Optional Toppings: shredded lettuce, diced tomatoes, diced avocados, or salsa
Instructions
- Preheat the oven to 350 degrees F.
- In a large skillet, fry ground beef until no longer pink.
- Add taco seasoning to cooked meat. Stir to combine.
- Turn off the heat. Add the sour cream and stir until combined. Add 1 cup of shredded cheese and mix. Set aside.
- Char the corn tortillas until the edges become charred and the insides bubble. Or heat corn tortillas in a moist paper towel in the microwave until warm.
- Cut the corn tortillas in half. While the tortillas are warm, place them on a pie plate so both the bottom and the sides are covered.
- Pour the meat mixture over the corn tortillas. Add the remaining shredded cheese on top of the taco pie.
- Place in a preheated oven, uncovered, and bake for 25-30 minutes until cheese is melted.
- Cut a slice and top with your favorite toppings!
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