If you’re into healthy taco nights, but all the prep work makes you step back from it, try a Mexican casserole instead. This beef taco pie tastes just like tacos, without all the single-serving fuss. Just layer your favorite ingredients between flour tortillas and bake.
A base of soft tortillas and ground beef are the core of this recipe. However, here’s where you can switch things up! Ground turkey for a leaner option; whole wheat, almond flour or gluten-free tortillas to accommodate all of your family’s requests; or try adding some fresh veggies, pico de gallo, or guacamole, to top it off before serving. The beauty of tacos—whether you’re going the traditional route or as a casserole, for a speedy weeknight dinner—is that you can create a dish full of color and flavor, even on a budget. This beef taco pie recipe is a creative twist on the classic meal idea.
While we don’t recommend to make it ahead, as it can lose its crispiness, you can totally prep some of the ingredients—brown your ground beef beforehand, chop some veggies, and simply arrange and layer your beef taco pie. It takes less than an hour to bake, so we promise it’ll be a quick, delicious meal in a snap (kitchen clean-up included!).
Ingredients
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Olive oil
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1 14.5 ounce can diced tomatoes (undrained)
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6 6-inch flour tortillas
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12 ounce lean ground beef
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1 small onion, chopped
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1 red or green sweet pepper, chopped
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1 teaspoon chili powder
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¼ teaspoon ground cinnamon
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4 ounce cheddar cheese, shredded
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Fresh cilantro leaves
Directions
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Preheat oven to 400°F. Brush a 9-inch pie plate with olive oil. Spread a large spoonful of diced tomatoes onto the bottom of pie plate.
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Arrange four of the tortillas on top of the tomatoes and up the sides of the plate, overlapping as necessary; set aside.
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In a large skillet cook ground beef, onion, and sweet pepper over medium-high heat until browned; drain off fat.
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Add chili powder and cinnamon; cook and stir for 1 minute. Stir in about half of the remaining tomatoes. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes.
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Spoon the mixture over tortillas in plate. Cut the remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with the remaining diced tomatoes.
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Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. If desired, top the finished taco pie with cilantro.
Test Kitchen Tip: Spices are the life of the party when it comes to tacos! So, don’t skimp on your favorites and try mixing up different flavors for a homemade taco seasoning mix until you find the right one for you—our beef taco pie has a unique blend of ground cinnamon and chili powder that adds just the perfect amount of boldness without overpowering the rest of the ingredients.
Nutrition Facts (per serving)
| 279 | Calories |
| 15g | Fat |
| 18g | Carbs |
| 18g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 279 | |
| % Daily Value * | |
| Total Fat 15g | 19% |
| Saturated Fat 7g | 35% |
| Cholesterol 56mg | 19% |
| Sodium 462mg | 20% |
| Total Carbohydrate 18g | 7% |
| Total Sugars 3g | |
| Protein 18g | 36% |
| Vitamin C 31.1mg | 35% |
| Calcium 202mg | 16% |
| Iron 2.5mg | 14% |
| Potassium 265mg | 6% |
| Folate, total 16.8mcg | |
| Vitamin B-12 1.1mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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