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Taco Pie is everything I love about tacos layered into a cheesy casserole! This easy taco pie recipe starts with crescent roll dough that turns beautifully crispy in the oven, and is filled with ground beef, lettuce, tomato sauce, cheese, crushed tortilla chips, and any toppings you choose. I find it’s easy to make on weeknights for a tasty family dinner.
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Pin ItEasy Taco Pie Recipe
All my favorite parts of beef tacos are layered into this easy-to-make casserole pie that I can get on the table in under an hour!
When I’m looking to switch things up on Taco Tuesday, this taco pie is my go-to. It’s got all my favorite Tex-Mex flavors—savory ground beef, flavorful tomato sauce, and crunchy tortilla chips all covered with sour cream and cheese and then topped with my favorite taco toppings like lettuce, tomatoes, and green onions.
And, I can either prepare it the night before or first thing in the morning and throw it in the oven when I get home at the end of a busy day.
Taco Pie Recipe
Equipment
- Pie Pan
Ingredients
- 1 lb. 85% lean ground beef ground chicken or turkey also works
- ½ onion chopped
- 2 tbsp taco seasoning store-bought or homemade (1 packet)
- 8 oz. tomato sauce (1 can)
- 8 oz. refrigerated crescent rolls (1 tube), refrigerated pie crust also works
- 1¼ cups crushed tortilla chips divided
- 1 cup sour cream
- 1½ cups freshly shredded cheddar cheese
- optional toppings: chopped tomatoes, chopped green onions, shredded lettuce, fresh cilantro
Instructions
- Preheat oven to 350°F.
- Add the ground beef and onion to a skillet set over medium heat. Brown the ground beef. Then, drain the excess liquid.1 lb. 85% lean ground beef, ½ onion
- Stir in the taco seasoning and tomato sauce.2 tbsp taco seasoning, 8 oz. tomato sauce
- Unroll the crescent roll dough and press the pieces into the bottom of a pie pan and up the sides.8 oz. refrigerated crescent rolls
- Layer half of the tortilla chips on the dough. Spread the ground beef over the chips.1¼ cups crushed tortilla chips
- Bake for 10 minutes.
- Spread the sour cream over the ground beef. Then top with the cheese and remaining tortilla chips.1 cup sour cream, 1½ cups freshly shredded cheddar cheese
- Bake for another 12-15 minutes until the crust is golden brown. Let cool for a few minutes before slicing.
- Top with tomatoes, green onion, lettuce, and cilantrooptional toppings:
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Taco Pie Step by Step
Prep the oven and ingredients: Preheat the oven to 350°F. Gather your ingredients.
Prepare the beef: Add 1 lb. of ground beef and ½ an onion to a warm skillet and then brown the ground beef. Drain the excess fat so you don’t get a soggy pie.
Stir in 2 tbsp of taco seasoning and 8 oz. of tomato sauce.
Prepare the pie: Unroll the crescent roll dough and press the pieces into the bottom of a pie pan and up the sides.
Layer and bake: Layer half of the crushed tortilla chips over the crescent roll dough, and then spread the cooked ground beef over the chips.
Bake the pie for 10 minutes.
Spread on toppings and bake again: Spread 1 cup of sour cream over the ground beef, top with 1½ cups of cheese, and remaining tortilla chips.
Bake the pie another 12-15 minutes or until the crust is golden brown. Let the pie cool for a few minutes.
Top and serve: Top with tomatoes, green onion, lettuce, and cilantro. Enjoy!
How to Store
You can assemble the taco pie up to 1 day in advance of when you plan to bake it. Store it tightly covered in the refrigerator until ready to bake. You may need to add a few extra minutes to the final bake time to account for the cold start.
Store leftover taco pie in an airtight container, or cover the pie pan with plastic wrap, and keep it in the refrigerator for up to 4 days.
Reheat individual slices in the microwave in 30-second increments until warmed through, or in a 350°F oven for about 7-10 minutes.
Freeze taco pie tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for about 20 minutes.
Serving Suggestions
I love getting creative with the toppings and adding a layer of refried beans or a dollop of guacamole. Though I do find pico de gallo also adds that finishing touch.
To round out our meal, I’ll often add a fresh chopped salad or a side of Mexican rice, or if corn is in season, I’ll prepare street corn.
