Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) lean ground beef
- 1 tbsp olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp chili powder, 2 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano
- 1/2 tsp salt, 1/4 tsp black pepper, pinch cayenne (optional)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels (canned, drained or thawed frozen)
- 1 (14.5 oz) can diced tomatoes with green chiles, drained
- 2 tbsp tomato paste, 1/4 cup water or beef broth
- 6 large (8–10 inch) flour tortillas
- 2 cups shredded cheddar cheese
- 1 1/2 cups shredded Monterey Jack or pepper Jack cheese
- 1/3 cup sliced green onions
- Optional toppings: shredded lettuce, diced tomato, sour cream, jalapeño, cilantro, lime wedges
Do This
- Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan or springform pan.
- Brown beef and onion in a large skillet with olive oil; drain excess fat if needed.
- Add garlic, spices, salt, and pepper; cook 1 minute. Stir in beans, corn, tomatoes, tomato paste, and water. Simmer 5–7 minutes until thick.
- Place a tortilla in the pan, spread with a layer of beef mixture, sprinkle cheeses and green onions. Repeat to make 5–6 layers, ending with cheese on top.
- Cover with foil and bake 20 minutes. Uncover and bake 10–15 minutes more until cheese is bubbly and lightly browned.
- Rest 10 minutes, then run a knife around the edge. Slice into wedges.
- Top with lettuce, tomato, sour cream, jalapeño, cilantro, and lime as desired. Serve warm.
Why You’ll Love This Recipe
- All the flavors of cheesy beef tacos, baked into a fun, sliceable pie.
- Kid-friendly, crowd-pleasing, and easy to customize to your taste.
- Uses simple pantry ingredients and one skillet plus one pan.
- Great for make-ahead dinners, potlucks, or game-day spreads.
Grocery List
- Produce: 1 small yellow onion, garlic, green onions, 1 small tomato, 1 jalapeño, lettuce, cilantro, 1 lime
- Dairy: Shredded cheddar cheese, shredded Monterey Jack or pepper Jack cheese, sour cream
- Pantry: Ground beef, olive oil, flour tortillas, canned black beans, corn, canned diced tomatoes with green chiles, tomato paste, chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, cayenne (optional)
Full Ingredients
Beef and Bean Filling
- 1 tbsp olive oil
- 1 lb (450 g) lean ground beef
- 1 small yellow onion, finely chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper (optional, for heat)
- 1 (15 oz / 425 g) can black beans, drained and rinsed
- 1 cup corn kernels (canned, drained, or frozen and thawed)
- 1 (14.5 oz / 410 g) can diced tomatoes with green chiles, well drained
- 2 tbsp tomato paste
- 1/4 cup water or beef broth
For Assembly
- 6 large flour tortillas (8–10 inch burrito-size, soft and flexible)
- 2 cups (about 8 oz / 225 g) shredded sharp cheddar cheese
- 1 1/2 cups (about 6 oz / 170 g) shredded Monterey Jack or pepper Jack cheese
- 1/3 cup sliced green onions (about 2–3 green onions)
- Cooking spray or a little oil, for greasing the pan
Optional Toppings and Serving Extras
- 1 cup shredded lettuce (romaine or iceberg)
- 1 small tomato, diced
- 1 fresh jalapeño, thinly sliced (seeds removed for less heat)
- 1/4 cup sour cream
- Fresh cilantro leaves
- Lime wedges
Step-by-Step Instructions
Step 1: Preheat the oven and prepare your pan
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch round cake pan or springform pan with cooking spray or a thin layer of oil. If you are using a springform pan and want super clean slices, you can line the bottom with a round of parchment paper. Set the pan aside.
Stack your flour tortillas on a plate and cover them with a clean kitchen towel so they stay soft and pliable while you make the filling. If your tortillas are a bit stiff, you can wrap them in a damp paper towel and microwave for 20–30 seconds to soften.
Step 2: Brown the beef and onion
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the ground beef and chopped onion. Cook, breaking up the meat with a spatula, until the beef is no longer pink and the onions are softened, about 6–8 minutes.
If there is a lot of excess fat in the pan, carefully spoon some off or drain the mixture in a colander, then return everything to the skillet. This keeps the pie from becoming greasy.
Step 3: Season and simmer the filling
Add the minced garlic to the skillet and cook, stirring constantly, for 30–60 seconds until fragrant. Stir in the chili powder, ground cumin, smoked paprika, dried oregano, salt, black pepper, and cayenne (if using). Cook for about 1 minute to toast the spices slightly; this deepens their flavor.
Add the black beans, corn, drained diced tomatoes with green chiles, tomato paste, and water or beef broth. Stir well to combine, making sure the tomato paste is fully blended in. Bring the mixture to a gentle simmer and cook, uncovered, for 5–7 minutes, stirring occasionally, until thickened and saucy but not runny. You want a hearty, scoopable mixture that holds together when spooned.
Taste and adjust seasoning with a little more salt or pepper if needed. Remove the pan from the heat and let the filling cool for 3–5 minutes while you get ready to assemble.
Step 4: Layer the first tortillas and filling
Place one tortilla in the bottom of your prepared pan. If your tortillas are a bit smaller than the pan, you can slightly overlap two tortillas to fully cover the bottom, trimming if necessary. Spread about 3/4 to 1 cup of the beef and bean mixture evenly over the tortilla, going right to the edges.
Sprinkle a generous handful of the shredded cheeses (a mix of cheddar and Monterey Jack) over the beef layer, followed by a little sprinkle of sliced green onions. This cheese helps the layers stick together and gives that gooey, stretchy texture when sliced.
Step 5: Build the stacked “pie” layers
Place a second tortilla on top of the cheese layer, pressing down lightly. Repeat the layering process: beef and bean mixture, cheeses, and green onions. Continue stacking tortilla, filling, and cheese layers until you have used 5 tortillas and most of the filling, finishing with a tortilla on top.
Spread any remaining filling over the top tortilla, then cover generously with the remaining cheese. You should have a nicely domed top covered in shredded cheese. Reserve a small pinch of green onions for garnish after baking, if desired.
Step 6: Bake until melted and bubbly
Cover the pan loosely with aluminum foil, tenting it slightly so it does not stick to the cheese. Bake in the preheated 375°F (190°C) oven for 20 minutes, until the pie is heated through.
Remove the foil and bake for an additional 10–15 minutes, or until the cheese on top is fully melted, bubbling, and lightly golden brown in spots. The edges of the tortillas may look slightly crisp and toasty, which adds great texture.
Step 7: Rest, garnish, and slice
Remove the tortilla pie from the oven and let it rest in the pan for at least 10 minutes. This resting time is important; it allows the cheese and filling to set so you can slice neat wedges.
If using a springform pan, run a thin knife around the inside edge to loosen any stuck bits, then carefully release the sides and remove them. If using a regular cake pan, run a knife around the edge and slice directly in the pan, like a deep-dish pizza.
Top the pie or individual slices with shredded lettuce, diced tomato, sliced jalapeño, dollops of sour cream, extra green onions, cilantro leaves, and lime wedges for squeezing. Cut into 8 wedges and serve warm.
Pro Tips
- Thicken the filling well: Let the beef mixture simmer until it is thick and not watery. Too much liquid will make the layers slide and the pie soggy.
- Use flexible tortillas: Soft, fresh flour tortillas will conform better to the pan and cut more cleanly. If they are stiff, briefly warm them before layering.
- Mix your cheeses: A blend of cheddar (for sharp flavor) and Monterey Jack or pepper Jack (for meltiness) gives the best taste and texture.
- Let it rest before slicing: Give the pie at least 10 minutes to set so each wedge holds its shape when lifted out.
- Spice it your way: For mild palates, skip the cayenne and use mild tomatoes. For extra heat, add more cayenne or a chopped chipotle pepper in adobo to the filling.
Variations
- Chicken tortilla pie: Swap the ground beef for 3 cups of shredded cooked chicken. Stir the chicken into the seasoned tomato-bean mixture after simmering, and proceed as directed.
- Veggie-loaded version: Replace the beef with 2 extra cans of beans (black, pinto, or kidney) and add 1 diced bell pepper and 1 cup chopped mushrooms when cooking the onions.
- Spicy chipotle pie: Stir 1–2 chopped chipotle peppers in adobo and 1 tbsp of the adobo sauce into the filling for a smoky, spicy kick. Top with extra pickled jalapeños.
Storage & Make-Ahead
Refrigerate leftover tortilla pie, tightly covered, for up to 3 days. Reheat individual slices in the microwave for 1–2 minutes, or in a 350°F (175°C) oven for 10–15 minutes until warmed through. The top will re-crisp slightly in the oven. For make-ahead, you can assemble the unbaked pie up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, remove from the fridge while the oven preheats and add 5–10 extra minutes to the covered baking time, until heated through. This dish does not freeze beautifully as a fully assembled pie (the tortillas can become a bit mushy), but the cooked beef and bean filling freezes well for up to 2 months in an airtight container; thaw overnight in the refrigerator before assembling and baking fresh.
Nutrition (per serving)
Approximate values per serving (1 of 8 wedges, without toppings): about 550 calories, 33 g protein, 32 g fat, 32 g carbohydrates, 6 g fiber, 5 g sugar, and 980 mg sodium. Exact values will vary based on brands of ingredients, cheese types, and how much salt and toppings you use.
