Taco Pie with Corn Tortillas
The flavors of tacos, along with the cheesy filling, make this taco pie a weeknight staple!
Servings: 8 servings
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!
Notes
Storage Notes:
Keep leftovers covered or in an airtight container for up to 3-4 days. The tortillas will lose their texture the longer they sit. Reheat in the microwave for 1-2 minutes. It isn’t as great as it is fresh out of the oven.
Low FODMAP Notes:
Use low FODMAP taco seasoning and use lactose-free sour cream.
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results.
Nutrition Information
Serving: 1 SliceCalories: 240kcalCarbohydrates: 25gProtein: 12gFat: 11gSugar: 0g
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