Apr 15, 2023

Easy Taco Pie Recipe

My savory Taco Pie Recipe is a Mexican-inspired classic that is sure to be a family favorite! Complete with refried beans and seasoned ground beef baked between two tortillas topped with shredded cheese and fresh taco toppings, this is a delicious budget-friendly dish that's ready in just 30 minutes.
Taco Pie slice being lifted out of pie plate
Serving up a slice of cheesy taco pie baked with tortillas

Mexican Pie

Mexican-inspired recipes have always been a go-to for me, especially when I need an easy family dinner or a crowd-friendly dish for a get-together like a potluck. This taco pie with tortillas is by far one of my favorites!

It has all the flavors everyone wants in a good taco recipe: ground beef seasoned with homemade taco seasoning, beans, salsa, fresh vegetables, and plenty of cheese. Top it all off with classic taco toppings like pico de gallo, sour cream and guacamole, and it is a crowd-pleaser that will have everyone asking you for the recipe.

My favorite thing about this dish is the tortilla crust. It's beyond easy to use flour tortillas as a crust for taco pie, and the flavor it adds is just what you'd expect from a tasty beef taco. Give this a try for your next Taco Tuesday, and there's no way there will be any leftovers - so make extra!


Bev T says: "This was the best Taco Pie dish that we have ever had. My husband is not a taco lover at all. When he tasted the pie, he could not believe how good it was. In fact, there was no leftovers for the next day. It's definitely a winner in our home. I can't wait to make it for our next gathering. Thank you!"

Angie on Pinterest agrees: "This turned out amazing! All four of us loved it. This will be made over and over again."

Penny says: "Very easy and delicious! Definitely a must for Taco Tuesday!!"
Graphic of Taco Pie Ingredients
Ingredients needed to make this Easy Taco Pie Recipe with Tortillas

Taco Pie Ingredients

  • Ground beef - Use an 80/20 ground chuck mix for great beefy flavor. You can also use lean ground beef. For other meats, ground pork and ground turkey also work well, but the cooking time will vary. Make sure to check the package for timing if you use a protein other than beef.
  • Fresh onions and garlic - Use sweet yellow onions and fresh garlic for best flavor.
  • Taco seasoning - You can use my homemade taco seasoning (included in this recipe) or a taco seasoning packet to make this recipe. My homemade taco seasoning uses a simple but bold blend of chili powder, cumin, paprika, salt, and pepper.
  • Refried beans - For convenience, use your favorite brand of canned refried beans.
  • Flour tortillas  - 10-inch flour tortillas make the perfect Mexican pie crust, as they fit beautifully in a pie pan. If you need gluten-free, you can also layer corn tortillas. Some recipes use crescent rolls as the crust, but keep in mind if you do this, the baking time will need to be adjusted.
  • Salsa - Use your favorite jarred or homemade salsa.
  • Shredded cheese - For best flavor, I prefer to use a Mexican blend of cheeses in this taco pie recipe. However, you can also use shredded cheddar cheese or Monterey Jack if you prefer.
For full ingredient measurements and in-depth instructions, scroll down to the recipe card below.

Taco Toppings to Use

  • Fresh diced tomatoes - Adds the perfect freshness for topping taco pie.
  • Fresh green onions - Green onions are the perfect complement to Mexican pies like this one.
  • Fresh jalapenos - Fresh jalapenos are a must! Adjust how many you use based on your spice level preference.
  • Fresh cilantro - Optional, but if you like cilantro, definitely add it to this taco bake.
  • Sour cream and guacamole - These are my favorite finishing touches!
  • You can also try adding other toppings such as fresh shredded lettuce, black beans, bell pepper strips, green chiles, or enchilada sauce in place of the salsa in the filling.
Step by step photos showing 6 steps for how to make taco pie
Step by step photos showing how to make my Taco Pie recipe

How to Make Taco Pie with Tortillas

  1. Season and brown meat in a large skillet (10-inch skillet) with onions and garlic
  2. Place one tortilla in pie pan and top with beans
  3. Add cooked taco meat on top of beans
  4. Top with 2nd tortilla and press down around the sides gently. Bake 10-15 minutes
  5. Remove from the oven and add taco toppings: salsa, cheese, tomatoes, green onions, and jalapenos
  6. Bake to melt cheese
  7. Garnish with cilantro and serve with sour cream and guacamole
Whole taco pie in glass pie dish
Baked Taco Pie with your favorite taco toppings ready to eat!

Taco Bake Recipe Tips

  • Whatever you like on a taco is what you should use as toppings for this recipe! Don't be afraid to mix things up according to your preference.
  • Although this taco pie is best with ground beef, it also works well with other proteins. Try using ground pork or ground turkey if you prefer, or you could make it a vegan taco pie by using plant-based meat and dairy-free cheese.
  • You can use crescent roll dough for the crust if you prefer it to tortillas. If you do, you will need to increase the total time for baking to 20-25 minutes.

Low Carb Taco Pie

If you want to make this a low carb taco pie, you will have to leave out the tortillas and make it crustless. Instead, whisk together 4-6 eggs and mix thoroughly and quickly with the ground beef mixture, and top with cheese and other toppings immediately rather than baking a second time. Bake until the cheese is fully melted, browned at the edges, and bubbling.

Meal Plan - Double the Recipe

I highly recommend doubling this recipe and making TWO Taco Pies at once. It's easy and you can freeze one for dinner next week or enjoy for quick lunches.

To double the recipe, just double all the ingredients and divide them among two pie pans.

This recipe freezes well. You can bake both pies and freeze one - just remember to let it cool completely before covering tightly and storing in the freezer.

When ready to use the frozen taco pie, take it out of the freezer a day or two ahead and let it thaw completely in the refrigerator. Then reheat and eat when ready to serve.

How to Store Leftovers

If you have any leftovers, let them cool slightly, then store them in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave for about 50 seconds per portion (cover the plate or bowl so it doesn't spatter) or in the oven at a lower temperature for a few minutes until heated through.

Baked taco pie can also be frozen for up to 3 months. Allow it to cool completely, then wrap in plastic wrap and foil and label with the date. Let it thaw in the refrigerator overnight when ready to reheat, then reheat in the oven until completely heated through.

More Taco Night Recipes

  • One Pot Taco Pasta Skillet is a simple meal you can cook any night of the week and the whole family will LOVE it! 
  • Taco Rice Bowl is a scrumptious taco salad served over rice. So easy!
  • Turkey Taco Bites combine classic taco flavors with sliced turkey all rolled up into a bite sized morsel of deliciousness!
  • Lime Chicken Soft Tacos with Cilantro Lime Coconut Rice is one of my go-to chicken recipes!

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Taco Pie, Easy Taco Pie, Taco Bake with Tortillas, Taco Pie with Tortillas
Yield: 4
Author: Life Tastes Good
Easy Taco Pie Recipe

Easy Taco Pie Recipe

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min
Taco Pie with tortillas is perfect for those busy weeknights! Taco Pie is a budget-friendly, easy recipe ready in just 30 minutes!


Taco Pie
  • 1/2 pound ground chuck
  • 1/2 cup diced onion
  • 1/2 tablespoon minced garlic
  • 1/2 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/2 to 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 (16 ounce) can of refried beans
  • 2 (10 inch) flour tortillas
  • 1/2 cup salsa
  • 1 cup shredded Mexican Cheese Blend
  • 1/2 cup freshly diced tomatoes
  • 1/4 cup chopped green onions
  • 1 to 2 tablespoons finely diced jalapeno peppers
  • Chopped cilantro for garnish
  • Sour cream
  • Simple Guacamole


  1. Preheat oven to 375°F. Spray a 9" pie plate with cooking spray.
  2. Heat a skillet over mid-high heat and brown 1/2 pound ground chuck. Season beef with 1/2 tablespoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon paprika, 1/2 teaspoon kosher salt, & 1/2 teaspoon freshly ground black pepper. Add 1/2 cup diced onions and 1/2 tablespoon freshly minced garlic. Cook until the meat is browned all the way through and the fat is absorbed.
  3. Place one 10" tortilla in the pie plate allowing the tortilla to cover the bottom of the pie plate and go up the sides. Top with 8 ounces refried beans. Spread to cover the tortilla evenly across the bottom of the pie plate.
  4. Spoon the meat mixture over the beans and spread evenly. Place the 2nd tortilla on top of the meat mixture and press down around the sides gently. Bake in the preheated oven for about 10-15 minutes until lightly browned.
  5. Remove from the oven and spread 1/2 cup salsa over the top of the tortilla. Sprinkle with 1 cup shredded cheese and spread the diced tomatoes over top of the cheese evenly. Top with 1/4 cup chopped green onions and 2 tablespoons finely diced jalapeno peppers. Bake for another 5 minutes or until the cheese is melted to your liking.
  6. Remove from the oven and allow to cool. Garnish with freshly chopped cilantro and serve with sour cream and Simple Guacamole. Enjoy!


  1. Double the recipe: double all the ingredients and divide them among two pie plates. This recipe freezes well. You can bake both pies and freeze one - just remember to let it cool completely before covering tightly and storing in the freezer.
  2. Before making the recipe it is best to gather all your ingredients and prepare them as needed (chopping, dicing, slicing, etc...) before you start making the recipe. A little prep work ahead of time helps to make the recipe move along more quickly and eases your stress level.

Nutrition Facts



Fat (grams)

21.59 g

Sat. Fat (grams)

9.95 g

Carbs (grams)

18.39 g

Fiber (grams)

3.89 g

Net carbs

14.52 g

Sugar (grams)

4.84 g

Protein (grams)

20.27 g

Sodium (milligrams)

1023.42 mg

Cholesterol (grams)

68.63 mg

Nutrition label disclaimer: Nutrient values are estimates only. Variations may occur due to product availability and food preparation. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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  1. Yum to the 10th power! -- Dorothy at Shockingly Deliciuos

    1. Thanks, Dorothy :) Hope you're having a super weekend!!

  2. Eating this right now- DELISH! Thanks.

    1. Fantastic! Glad you like it! Wish I had it for dinner tonight too :) Happy Monday!

  3. So what would be a great side dish for this? I know it pretty much has everything but my boyfriend just likes to have a full plate.

    1. My husband likes this with Spanish rice and sometimes he will have chips on the side. I like to pair it with a salad. I hope that helps! Happy New Year!!

  4. How can I print just the recipe without all the photos? I can't find a print button that will convert it to a printable recipe.

    1. Janet, I'm happy to email a printable version of the recipe. Please contact me at with your email address and I will send it. Thanks for stopping by!

  5. Could you quite easily make this three layers with a third tortilla and another layer of beans? Or do you think would it get soggy and not crisp up?

    1. If you want to do that you should try pre crisping the center tortilla either in the oven or on the stove top to prevent it from going soggy :)

  6. "Mexican inspired" -- maybe. But Taco Bell has been serving this for over 30 years. It's not a new idea (they even used to put green onions on it). The only difference is that they fry the two tortillas FIRST then build it.

    1. Actually they make it without jalapeƱo, onion & cilantro and with also it is a single serve size vs burrito tortilla size... so while it may look similar this is in fact quite different ;-)

    2. I always use corn tortillas, they help give more taco flavor. We Arizonans do love our tacos and enchiladas made with corn tortillas. Sometimes flour tortillas get a bit gummy when to much liquid surrounds it.

  7. This looks really yummy, and so easy! I love it!

  8. This is the first recipe I have tried from Pinterest in 2018! Not disappointed in the least! I used low-carb tortillas and it was delicious! Was able to stay within my carb allowance and still enjoy Mexican-style dinner!

  9. Planning on trying this over the weekend with grandkids. It looks so good!!! What's not to like if you like tacos.

  10. This was the best Taco Pie dish that we have ever had. My husband is not a taco lover at all. When he tasted the pie, he could not believe how good it was. In fact, there was no leftovers for the next day. It's definitely a winner in our home. I can't wait to make it for our next gathering. Thank you!
    Bev T

    1. I'm so glad you (and the hubs) love it, Bev! Thanks so much for letting me know - this made my day :) Have a wonderful week & stay safe ~Marion

  11. Replies
    1. Yes. I reheat this for leftovers often. Thanks for the question ~Marion

  12. I don't see an individual Pin to save it to a Board? I follow you but would like to Pin this individually to one of my boards. Thx

    1. Hi Lisa, Sorry about that. I was having trouble with my sharing buttons and had to disable them temporarily. I'm hoping to get those back up and running soon :) In the meantime, here is a link to the pin for this recipe >

      Thanks so much for following along - I hope you love this Taco Pie as much as we do! Have a super week ~Marion

    2. Just made it and it is scrumptious! My family looooved it. The gauc is the bomb!


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Thanks! I hope it's a great day!! ~Marion