20 Delicious Taco Pie Recipes Ultimate

Craving the bold flavors of tacos but want something a little heartier? Look no further! These 20 Delicious Taco Pie Recipes combine the best of both worlds—spicy, cheesy, and packed with all your favorite toppings—in a comforting, easy-to-make dish. Whether you need a quick weeknight dinner or a crowd-pleasing potluck star, these pies are sure to become a family favorite. Let’s dig in!

Cheesy Beef Taco Pie

This hearty taco pie layers seasoned beef, melty cheese, and crispy tortillas into a crowd-pleasing dish that’s perfect for taco night with a twist.

Ingredients:

• 1 lb ground beef
• 1 small yellow onion, diced
• 1 packet (1 oz) taco seasoning
• 1/2 cup water
• 6 small flour tortillas (6-inch)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1 tbsp olive oil
• 1/4 cup chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium-high. Add diced onion and cook for 3 minutes until softened. Add ground beef, breaking it apart, and cook until browned (5–6 minutes). Drain excess fat.
2. Stir in 1 packet taco seasoning and 1/2 cup water. Simmer for 3 minutes until thickened. Remove from heat.
3. Layer 3 tortillas in a greased 9-inch pie dish, overlapping slightly. Spread half the beef mixture, then sprinkle with 1/2 cup cheddar and 1/2 cup Monterey Jack. Repeat layers, ending with tortillas.
4. Bake for 15 minutes until cheese is bubbly. Let cool 5 minutes, then top with sour cream and cilantro (if using).

The stacked tortillas soak up the savory beef juices while staying crisp at the edges—think lasagna meets taco night!

Tip: For extra crunch, brush the top tortillas with oil before baking.

Spicy Chicken Taco Pie

This hearty taco pie packs all the bold flavors of your favorite tacos into a comforting, sliceable dish—perfect for weeknight dinners or game-day gatherings.

Ingredients:

• 1 lb ground chicken
• 1 (1-oz) packet taco seasoning
• 1 (15-oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 (10-oz) can diced tomatoes with green chiles (like Rotel)
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 (8.5-oz) box cornbread mix (plus ingredients listed on the box, typically milk and egg)
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium-high. Add ground chicken and cook, breaking it up, until no pink remains, about 5 minutes. Stir in 1 packet taco seasoning, black beans, corn, and diced tomatoes with green chiles. Simmer for 3 minutes.
2. Transfer the mixture to a greased 9-inch pie dish. Sprinkle evenly with 1 cup cheddar cheese and 1 cup Monterey Jack cheese.
3. Prepare cornbread mix according to package instructions. Pour the batter over the cheese layer, spreading gently to cover.
4. Bake for 25–30 minutes, until the cornbread is golden and a toothpick inserted in the center comes out clean. Let cool for 5 minutes.
5. Top with 1/2 cup sour cream and 1/4 cup chopped cilantro before serving.

The magic here? The cheesy, spicy filling bakes right into the fluffy cornbread crust, creating layers of texture in every bite.

Tip: For extra heat, mix a diced jalapeño into the chicken filling or drizzle with hot sauce after baking.

Vegetarian Black Bean Taco Pie

This hearty, flavor-packed taco pie layers black beans, veggies, and melty cheese in a crispy tortilla crust—perfect for a fuss-free weeknight dinner that everyone will love.

Ingredients:

• 1 (15-oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 red bell pepper, diced
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 4 large flour tortillas (8-inch)
• 1 1/2 cups shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Sour cream and salsa, for serving

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add red onion, bell pepper, and garlic; cook for 5 minutes until softened. Stir in black beans, corn, taco seasoning, and salt. Cook for 2 more minutes.
2. Place one tortilla in a greased 9-inch pie dish. Spread 1/3 of the bean mixture over it, then sprinkle with 1/3 cup cheese. Repeat layers twice, finishing with the last tortilla and remaining cheese.
3. Bake for 20 minutes until the cheese is bubbly and edges are golden. Let cool for 5 minutes, then garnish with cilantro. Slice and serve with sour cream and salsa.

The stacked tortillas crisp up beautifully in the oven, giving each bite a satisfying crunch alongside the smoky-spiced filling. Leftovers reheat like a dream!

Tip: For extra texture, lightly toast the tortillas in a dry skillet before layering.

Loaded Nacho Taco Pie

This cheesy, crunchy taco pie is like your favorite loaded nachos in casserole form—perfect for game day or a fun weeknight dinner!

Ingredients:

• 1 lb ground beef
• 1 (1 oz) packet taco seasoning
• 1 (15 oz) can refried beans
• 1 cup chunky salsa
• 1 (10 oz) bag tortilla chips, lightly crushed
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/4 cup sliced black olives
• 1/4 cup diced red onion

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, cook ground beef until browned, about 8 minutes. Drain fat, then stir in the taco seasoning and 1/4 cup water. Simmer for 3 minutes.
2. Spread refried beans evenly in a 9-inch pie dish. Layer half the tortilla chips on top, followed by the beef mixture, salsa, and 1 cup each of cheddar and Monterey Jack cheeses.
3. Repeat layers with remaining chips and cheeses. Bake for 20 minutes until bubbly and golden.
4. Top with dollops of sour cream, cilantro, black olives, and red onion. Let cool 5 minutes before slicing.

The magic here? The bottom layer of beans keeps the chips from getting soggy, so every bite stays crisp. Serve with extra salsa for dipping!

Tip: Swap ground turkey or plant-based crumbles for the beef if you prefer—just adjust seasoning to taste.

Buffalo Ranch Taco Pie

This zesty, crowd-pleasing taco pie packs all the bold flavors of buffalo wings and cool ranch into one easy weeknight dinner.

Ingredients:

• 1 lb ground chicken (or turkey)
• 1 (1 oz) packet ranch seasoning mix
• 1/2 cup buffalo sauce (like Frank’s RedHot)
• 1 (16 oz) can refrigerated crescent roll dough
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup diced celery
• 1/4 cup chopped green onions
• 1/2 cup ranch dressing

Instructions:

1. Preheat oven to 375°F. Unroll crescent dough and press into a 9-inch pie dish, sealing seams to form a crust. Bake for 8 minutes until lightly golden.
2. While crust bakes, cook ground chicken in a skillet over medium heat until no pink remains, about 6 minutes. Drain fat, then stir in 1 packet ranch seasoning and 1/2 cup buffalo sauce.
3. Spoon chicken mixture into the parbaked crust. Top with 1 1/2 cups cheddar cheese. Bake for 15 minutes until cheese melts.
4. Let cool 5 minutes, then drizzle with 1/2 cup ranch dressing and sprinkle with 1/2 cup celery and 1/4 cup green onions.

The magic here? The flaky crescent crust soaks up just enough buffalo sauce without getting soggy—perfect for scooping up every last bite.

Tip: For extra crunch, toss the diced celery in a splash of buffalo sauce before sprinkling it on top.

Ground Turkey Taco Pie

This hearty taco pie layers savory ground turkey, melty cheese, and crispy tortillas into a crowd-pleasing dinner that’s ready in a flash.

Ingredients:

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 packet (1 oz) taco seasoning
• 1/2 cup water
• 4 (6-inch) flour tortillas
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup shredded cheddar cheese
• 1/2 cup salsa
• 1/4 cup sour cream (for serving)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and sauté for 3 minutes until softened.
2. Add ground turkey, breaking it apart with a spoon, and cook for 5–6 minutes until no pink remains. Stir in taco seasoning and water, simmering for 2 minutes until thickened.
3. Assemble the pie: Place one tortilla in a greased 9-inch pie dish. Layer with 1/3 of the turkey mixture, 1/3 of the black beans, and 1/4 cup cheese. Repeat layers twice, ending with a tortilla on top.
4. Spread salsa over the top tortilla and sprinkle with remaining cheese. Bake for 20 minutes until bubbly and golden.
5. Let cool for 5 minutes, then slice and serve with sour cream and cilantro.

The stacked tortillas soak up the taco flavors while staying sturdy—no soggy bottoms here!

Tip: Swap flour tortillas for corn if you prefer extra crunch.

Southwest Cornbread Taco Pie

This hearty, one-pan wonder combines fluffy cornbread with zesty taco flavors—perfect for busy weeknights when you crave comfort with a kick.

Ingredients:

• 1 lb ground beef
• 1 (8.5 oz) box cornbread mix (like Jiffy)
• 1/3 cup milk
• 1 large egg
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn, thawed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. In a 10-inch ovenproof skillet, cook ground beef over medium heat until browned, about 6–8 minutes. Drain excess fat.
2. Stir in black beans, corn, diced tomatoes with green chiles, 1 tbsp taco seasoning, and 1/2 tsp salt. Simmer for 3 minutes, then remove from heat.
3. In a bowl, whisk cornbread mix with 1/3 cup milk and 1 egg until just combined. Pour over the beef mixture, spreading evenly. Sprinkle with 1 cup cheddar cheese.
4. Bake at 375°F for 20–22 minutes, until cornbread is golden and a toothpick inserted in the center comes out clean. Garnish with cilantro if using.

The magic here? The cornbread bakes right on top of the filling, soaking up all the savory juices while staying perfectly tender. Serve with a dollop of sour cream for extra richness!

Tip: For a spicier kick, swap the diced tomatoes with hot Rotel or add a diced jalapeño to the beef mixture.

Zucchini and Corn Taco Pie

This hearty taco pie packs all the zesty flavors of your favorite tacos into a comforting, veggie-packed bake—perfect for weeknight dinners or casual gatherings.

Ingredients:

• 1 tbsp olive oil
• 1 medium zucchini, diced (about 2 cups)
• 1 cup fresh or frozen corn kernels
• 1 small yellow onion, diced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 (15 oz) can black beans, drained and rinsed
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 cup shredded cheddar cheese
• 6 small flour tortillas
• 1/4 cup chopped fresh cilantro (optional, for garnish)

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a large skillet over medium heat. Add zucchini, corn, and onion; cook for 5–7 minutes until veggies soften.
2. Stir in cumin, chili powder, garlic powder, and salt. Add black beans and diced tomatoes with green chiles; simmer for 3 minutes.
3. Layer 3 tortillas in a 9-inch pie dish, overlapping slightly. Spoon half the veggie mixture over the tortillas, then sprinkle with 1/2 cup cheese. Repeat layers with remaining tortillas, filling, and cheese.
4. Bake for 20 minutes until cheese is bubbly and edges are lightly browned. Let cool 5 minutes before slicing. Garnish with cilantro if using.

The crispy tortilla layers soak up the spiced veggie juices, creating a satisfying texture somewhere between a casserole and a stacked taco—no soggy bottoms here!

Tip: For extra crunch, broil the pie for the last 2 minutes of baking.

Pulled Pork Taco Pie

This hearty mash-up combines tender pulled pork with all your favorite taco flavors, baked into a comforting pie that’s perfect for feeding a crowd.

Ingredients:

• 1 (16 oz) can refried beans
• 1 cup shredded Monterey Jack cheese, divided
• 1 cup cooked pulled pork (store-bought or homemade)
• 1/2 cup diced red onion
• 1/2 cup diced bell pepper
• 1 (4 oz) can diced green chiles, drained
• 1 tbsp taco seasoning
• 1/2 cup sour cream
• 1 (9-inch) pre-made pie crust
• 1 tbsp olive oil
• Fresh cilantro and lime wedges for serving

Instructions:

1. Preheat oven to 375°F. Heat 1 tbsp olive oil in a skillet over medium heat. Add diced red onion and bell pepper, sautéing for 3–4 minutes until softened.
2. Stir in pulled pork, diced green chiles, and 1 tbsp taco seasoning. Cook for 2 minutes until fragrant.
3. Spread refried beans evenly over the bottom of the pie crust. Top with the pork mixture, then sprinkle with 1/2 cup Monterey Jack cheese.
4. Bake for 20–25 minutes until the crust is golden and the cheese is bubbly. Let cool for 5 minutes.
5. Dollop with sour cream, sprinkle remaining 1/2 cup cheese, and garnish with cilantro. Serve with lime wedges.

The magic here? The refried beans create a creamy base that keeps every bite moist, while the crispy-edged crust adds just the right crunch.

Tip: For extra heat, mix a pinch of cayenne into the refried beans before layering.

Layered Mexican Taco Pie

This hearty taco pie is like a deconstructed taco night dream—layers of seasoned beef, melty cheese, and crispy tortillas baked to perfection.

Ingredients:

• 1 lb ground beef
• 1 (1 oz) packet taco seasoning
• 1/2 cup water
• 6 (6-inch) flour tortillas
• 1 (16 oz) can refried beans
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup salsa
• 1/4 cup sour cream (for serving)
• 1/4 cup chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, cook ground beef until browned, about 5–7 minutes. Drain excess fat, then stir in taco seasoning and 1/2 cup water. Simmer for 3 minutes until thickened.
2. Spread 1/2 cup refried beans onto the bottom of a 9-inch pie dish. Top with 2 tortillas, overlapping slightly. Layer half the beef mixture, 1/3 cup salsa, 1/2 cup cheddar, and 1/2 cup Monterey Jack. Repeat layers once, ending with tortillas.
3. Bake for 20 minutes until cheese is bubbly and edges are golden. Let cool 5 minutes before slicing. Garnish with sour cream and cilantro.

The magic here? Those crispy-edged tortillas soak up all the saucy beef and melted cheese, making every bite irresistible.

Tip: Swap flour tortillas for corn if you prefer extra crunch!

Breakfast Taco Pie with Eggs

This hearty, flavor-packed taco pie brings all your favorite breakfast taco fillings into one easy-to-slice dish—perfect for lazy weekend brunches or meal prep mornings.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb breakfast sausage (or chorizo)
• 1 small yellow onion, diced
• 1 bell pepper, diced
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 tsp salt
• 6 large eggs
• 1/4 cup milk
• 1 cup shredded cheddar cheese
• 4 (6-inch) flour tortillas, cut into strips
• 1/4 cup chopped fresh cilantro
• Sour cream and hot sauce, for serving

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a 10-inch oven-safe skillet over medium heat. Add breakfast sausage, breaking it apart with a spoon, and cook for 5 minutes until browned. Stir in onion, bell pepper, cumin, chili powder, and salt. Cook for 3–4 minutes until veggies soften.
2. In a bowl, whisk eggs, milk, and half the cheddar cheese. Pour over the sausage mixture, then layer tortilla strips on top. Sprinkle with remaining cheese.
3. Bake for 18–20 minutes until eggs are set and cheese is bubbly. Let cool 5 minutes, then top with cilantro. Serve with sour cream and hot sauce.

The tortilla strips bake into a crispy, golden layer that adds the perfect crunch to every bite—no soggy bottoms here!

Tip: Swap in corn tortillas for a gluten-free version, and bake them directly on the skillet’s edges for extra texture.

Shrimp and Avocado Taco Pie

This twist on taco night bakes up creamy, zesty, and packed with fresh flavors—perfect for feeding a crowd with minimal fuss!

Ingredients:

• 1 lb medium raw shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1 (10 oz) can red enchilada sauce
• 4 large flour tortillas (8-inch)
• 1 cup shredded Monterey Jack cheese
• 1 ripe avocado, diced
• 1/4 cup chopped fresh cilantro
• 1/4 cup sour cream (for serving)
• Lime wedges (for serving)

Instructions:

1. Prep shrimp: Toss shrimp with olive oil, 1 tsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, and 1/2 tsp salt. Heat a skillet over medium-high and cook shrimp for 2–3 minutes per side until pink. Set aside.
2. Layer pie: Spread 1/4 cup enchilada sauce in a 9-inch pie dish. Top with 1 tortilla, then layer with 1/3 of the shrimp, 1/4 cup cheese, and 2 tbsp sauce. Repeat layers twice, ending with a tortilla. Top with remaining sauce and cheese.
3. Bake: Cover with foil and bake at 375°F for 20 minutes. Uncover and bake 5 more minutes until bubbly.
4. Serve: Let cool 5 minutes, then top with avocado, cilantro, and dollops of sour cream. Squeeze lime wedges over slices.

The magic here? The tortillas soak up the sauce while staying sturdy, giving this pie a satisfying lasagna-meets-taco texture.

Tip: For extra crunch, broil the pie for 1–2 minutes after baking—just watch closely!

Sweet Potato Taco Pie

This hearty taco pie swaps out the crust for a layer of creamy sweet potatoes, packing all the Tex-Mex flavors you love into one comforting dish.

Ingredients:

• 2 medium sweet potatoes (about 1 lb), peeled and diced
• 1 tbsp olive oil
• 1 lb ground beef (or turkey)
• 1 small yellow onion, diced
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/2 cup black beans, drained and rinsed
• 1/2 cup corn kernels (fresh or frozen)
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• Sour cream and lime wedges for serving

Instructions:

1. Preheat oven to 375°F. Boil sweet potatoes in salted water for 10 minutes until fork-tender. Drain and mash with 1 tbsp olive oil.
2. While potatoes cook, brown ground beef in a skillet over medium heat, breaking it apart. Add onion and cook for 3 minutes until soft. Stir in 1 tbsp taco seasoning and 1/2 tsp salt.
3. Mix black beans and corn into the beef mixture, then spread evenly in a 9-inch pie dish. Top with mashed sweet potatoes, spreading to cover completely.
4. Sprinkle cheese over the top and bake for 20 minutes until bubbly. Broil for 1-2 minutes for a golden crust if desired.
5. Garnish with cilantro and serve with sour cream and lime wedges.

The contrast of the velvety sweet potato layer with the spicy beef filling makes every bite exciting—plus, it holds its shape beautifully when sliced!

Tip: For a crispier top, sprinkle crushed tortilla chips over the cheese before baking.

Gluten-Free Taco Pie

This hearty taco pie packs all your favorite Tex-Mex flavors into a gluten-free crust—perfect for weeknight dinners or game-day gatherings.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (4 oz) can diced green chiles
• 1 (1 oz) packet taco seasoning
• 1/2 cup water
• 2 cups shredded cheddar cheese, divided
• 3 large eggs
• 1 cup almond flour
• 1/4 cup melted butter
• 1/2 tsp garlic powder
• 1/2 tsp salt
• Toppings: diced avocado, sour cream, cilantro

Instructions:

1. Preheat oven to 375°F. Grease a 9-inch pie dish.
2. Brown the meat in a skillet over medium heat. Drain fat, then stir in black beans, corn, green chiles, taco seasoning, and 1/2 cup water. Simmer for 5 minutes until thickened.
3. Make the crust: Whisk eggs, almond flour, melted butter, garlic powder, and 1/2 tsp salt in a bowl. Press evenly into the pie dish. Bake for 10 minutes.
4. Assemble: Spread meat mixture over the crust, sprinkle with 1 1/2 cups cheese, then top with remaining 1/2 cup cheese. Bake for 20 minutes until bubbly.
5. Cool slightly, then slice and serve with toppings.

The almond flour crust crisps up beautifully, adding a nutty contrast to the saucy filling—no one will guess it’s gluten-free!

Tip: For extra crunch, swap half the almond flour with finely crushed corn chips.

Low-Carb Cauliflower Taco Pie

This hearty, veggie-packed taco pie swaps out the crust for a crispy cauliflower base, keeping it light but full of bold Mexican flavors.

Ingredients:

• 1 medium head cauliflower, riced (about 4 cups)
• 1 large egg, beaten
• 1/2 cup shredded cheddar cheese
• 1 tbsp taco seasoning (store-bought or homemade)
• 1 lb ground beef (or turkey)
• 1/2 cup diced red bell pepper
• 1/2 cup diced onion
• 1/2 cup salsa
• 1/4 cup sour cream (for topping)
• 1/4 cup chopped fresh cilantro (for garnish)
• 1 tbsp olive oil
• 1/2 tsp salt

Instructions:

1. Preheat oven to 400°F. Grease a 9-inch pie dish with olive oil.
2. Microwave riced cauliflower for 4 minutes, then squeeze out excess moisture in a clean towel. Mix with beaten egg, 1/2 cup cheddar, 1 tbsp taco seasoning, and 1/2 tsp salt. Press into the pie dish to form a crust. Bake for 20 minutes until firm.
3. While crust bakes, brown ground beef in a skillet over medium heat. Drain fat, then add diced bell pepper and onion. Cook for 5 minutes until softened. Stir in 1/2 cup salsa.
4. Spread beef mixture over baked crust, top with remaining 1/2 cup cheddar, and bake another 10 minutes until cheese melts.
5. Let cool 5 minutes, then garnish with sour cream and cilantro.

The secret here? The cauliflower crust holds its shape beautifully while soaking up all the zesty taco spices—no one will guess it’s low-carb!

Tip: For extra crunch, broil the pie for 1–2 minutes at the end (watch closely!).

Three-Cheese Taco Pie

This cheesy, savory taco pie is like a fiesta in every bite—packed with melty cheeses, zesty spices, and a crispy tortilla crust that’ll have everyone reaching for seconds.

Ingredients:

• 1 (9-inch) pre-made pie crust
• 1 lb ground beef
• 1 packet (1 oz) taco seasoning
• 1/2 cup salsa
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup crumbled queso fresco
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork. Bake for 10 minutes until lightly golden. Set aside.
2. In a skillet over medium heat, cook the ground beef until browned, about 8 minutes. Drain excess fat, then stir in the taco seasoning and 1/2 cup salsa. Cook for 2 more minutes.
3. Spread the beef mixture into the pie crust. Sprinkle evenly with cheddar and Monterey Jack cheeses.
4. Bake for 15–18 minutes until the cheese is bubbly. Remove from oven and top with queso fresco, sour cream, and cilantro.

The magic here? The triple-cheese blend—sharp cheddar, gooey Monterey Jack, and tangy queso fresco—creates layers of flavor that meld perfectly with the spiced beef.

Tip: For extra crunch, brush the pie crust with a little melted butter before baking.

BBQ Beef Taco Pie

This hearty mash-up combines smoky BBQ flavors with classic taco vibes—all baked into a cheesy, crispy pie that’ll have everyone reaching for seconds.

Ingredients:

• 1 lb ground beef
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1/2 cup BBQ sauce (plus extra for drizzling)
• 1 tbsp taco seasoning
• 1 (9-inch) pre-made pie crust
• 1 cup shredded cheddar cheese
• 1/4 cup chopped fresh cilantro
• 1/2 cup crushed tortilla chips

Instructions:

1. Preheat oven to 375°F. Press the pie crust into a 9-inch pie dish and prick the bottom with a fork. Blind bake for 10 minutes until lightly golden.
2. Cook the filling: Brown the ground beef in a skillet over medium heat, breaking it into crumbles. Drain excess fat, then stir in the black beans, corn, 1/2 cup BBQ sauce, and 1 tbsp taco seasoning. Simmer for 5 minutes.
3. Assemble: Spoon the beef mixture into the pre-baked crust. Top with shredded cheddar cheese and crushed tortilla chips.
4. Bake: Place the pie in the oven for 15–18 minutes until the cheese melts and the edges are bubbly. Let cool for 5 minutes, then drizzle with extra BBQ sauce and sprinkle with cilantro.

The magic here? The tortilla chips add a crave-worthy crunch against the creamy beans and tangy BBQ—no side dishes needed!

Tip: Swap the ground beef for shredded rotisserie chicken if you’re craving a lighter twist.

Pineapple Salsa Taco Pie

This zesty taco pie swaps out the usual toppings for a bright pineapple salsa, adding a tropical twist to taco night that’s sure to impress.

Ingredients:

• 1 lb ground beef (or turkey)
• 1 (1-oz) packet taco seasoning
• 1 (9-inch) pre-made pie crust
• 1 cup shredded cheddar cheese
• 1 cup diced fresh pineapple
• 1/2 cup diced red bell pepper
• 1/4 cup finely chopped red onion
• 1/4 cup chopped cilantro
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/2 cup sour cream (for serving)

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, cook ground beef until browned, about 8 minutes. Drain fat, then stir in taco seasoning and 1/4 cup water. Simmer for 3 minutes.
2. Press pie crust into a 9-inch pie dish. Spread beef mixture evenly over the crust, then sprinkle with cheese. Bake for 15 minutes until cheese is melted.
3. While the pie bakes, combine pineapple, bell pepper, red onion, cilantro, lime juice, and salt in a bowl. Let sit for 10 minutes to blend flavors.
4. Remove pie from oven and top with pineapple salsa. Slice and serve warm with a dollop of sour cream.

The juicy pineapple salsa cuts through the richness of the cheesy beef, creating a perfect balance of sweet and savory in every bite.

Tip: For extra crunch, toast the pie crust for 5 minutes before adding the filling.

Chipotle Lime Chicken Taco Pie

This zesty, smoky taco pie layers bold chipotle-lime chicken with melty cheese and crispy tortillas—perfect for taco night with a fun twist!

Ingredients:

• 1 lb boneless, skinless chicken thighs, diced
• 1 tbsp olive oil
• 1 tbsp chipotle powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp kosher salt
• 2 tbsp fresh lime juice
• 4 (6-inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1/2 cup sour cream
• 1/4 cup chopped fresh cilantro
• 1/2 cup diced red onion

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium-high. Add chicken and cook for 5 minutes until no longer pink. Stir in 1 tbsp chipotle powder, 1 tsp cumin, 1 tsp garlic powder, and 1 tsp salt. Cook 2 more minutes, then remove from heat and toss with 2 tbsp lime juice.
2. Layer 1 tortilla in a greased 9-inch pie dish. Top with 1/3 of the chicken, 1/4 cup cheese, and a drizzle of sour cream. Repeat layers twice, ending with a tortilla and remaining 1/4 cup cheese.
3. Bake for 15 minutes until cheese is bubbly and edges are golden. Let cool 5 minutes, then garnish with cilantro and red onion.

The magic here? The tortillas soak up the smoky lime juices while baking, turning tender yet sturdy—like a taco casserole dream!

Tip: For extra crunch, broil the pie for 1–2 minutes at the end.

Mini Taco Pies with Guacamole

These adorable mini taco pies pack all the bold flavors of taco night into a crispy, handheld bite—perfect for game day or weeknight fun!

Ingredients:

• 1 (8-count) can refrigerated crescent roll dough
• 1 lb ground beef (or turkey)
• 1 packet (1 oz) taco seasoning
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup sour cream
• 1 ripe avocado, mashed
• 1 tbsp lime juice
• 1/4 tsp salt
• 2 tbsp chopped cilantro (optional)

Instructions:

1. Preheat oven to 375°F. Unroll crescent dough and separate into triangles. Press each into a greased muffin tin, forming a cup.
2. Brown the ground beef in a skillet over medium heat. Drain fat, then stir in 1 oz taco seasoning and 1/4 cup water. Simmer 3 minutes.
3. Divide beef mixture among dough cups. Top each with 1 tbsp cheddar cheese. Bake 12–15 minutes until golden.
4. Meanwhile, make guacamole: Mix mashed avocado, 1 tbsp lime juice, 1/4 tsp salt, and 2 tbsp cilantro (if using).
5. Let pies cool 5 minutes, then garnish with diced red onion, sour cream, and a dollop of guacamole.

The flaky crescent crust soaks up the taco juices, while the cool guacamole adds a creamy contrast—no fork required!

Tip: For a shortcut, swap homemade guacamole with store-bought, but add an extra squeeze of lime to brighten it up.

Conclusion

With 20 mouthwatering taco pie recipes to choose from, there’s something here for every craving and occasion! Whether you’re cooking for a crowd or just spicing up weeknight dinners, these recipes are sure to delight. Don’t forget to try your favorites, leave a comment below, and share the love by pinning this roundup. Happy cooking—and even happier eating!