Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 (14.1 oz) refrigerated pie crust (1 crust), softened per package
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tbsp)
- 1 lb ground beef (90% lean) or 2 (15 oz) cans black beans, rinsed and drained
- 2 tbsp tomato paste
- 2 tbsp taco seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup chunky salsa
- 1 cup frozen corn (no need to thaw)
- 1/4 cup water
- 2 tsp cornstarch
- 2 cups shredded Mexican blend cheese (about 8 oz)
- To finish: 1 cup sour cream, 1–2 avocados sliced, 1/2 cup chopped cilantro, lime wedges
Do This
- 1) Heat oven to 400°F. Press pie crust into a 9-inch deep-dish pie plate and crimp.
- 2) Blind-bake crust: line with foil, add pie weights, bake 10 minutes. Remove weights and bake 3 minutes more.
- 3) Sauté onion and peppers in oil 5 minutes; add garlic 30 seconds.
- 4) Brown beef 6–8 minutes (or warm beans 2 minutes); stir in tomato paste and taco seasoning.
- 5) Add salsa, corn, and cornstarch-water slurry; simmer 2–3 minutes until slightly thick.
- 6) Fill crust, top with cheese, bake at 375°F for 20–22 minutes. Rest 10 minutes, then top with sour cream, avocado, and cilantro.
Why You’ll Love This Recipe
- All the best taco flavors, but in an easy slice-and-serve dinner pie.
- Flexible: make it with spiced beef or a hearty bean filling.
- Great for feeding a crowd (and it holds together beautifully after a short rest).
- Make-ahead friendly for weeknights and casual get-togethers.
Grocery List
- Produce: yellow onion, red bell pepper, green bell pepper, garlic, cilantro, avocados, limes (optional), jalapeño (optional)
- Dairy: shredded Mexican blend cheese, sour cream
- Pantry: chunky salsa, frozen corn, taco seasoning, tomato paste, cornstarch, olive oil, kosher salt, black pepper
- Meat (optional): ground beef (90% lean)
- Refrigerated: 1 refrigerated pie crust (14.1 oz)
Full Ingredients
Crust
- 1 (14.1 oz) refrigerated pie crust (1 crust), softened at room temperature per package directions
- 1 sheet aluminum foil (for blind-baking)
- Pie weights or dried beans (about 2 cups) for blind-baking
Filling (choose beef or beans)
- 1 tbsp olive oil
- 1 medium yellow onion, diced (about 1 cup)
- 1 red bell pepper, diced (about 1 cup)
- 1 green bell pepper, diced (about 1 cup)
- 3 garlic cloves, minced (about 1 tbsp)
- Option A (beef): 1 lb ground beef (90% lean)
- Option B (beans): 2 (15 oz) cans black beans, rinsed and drained (about 3 cups)
- 2 tbsp tomato paste
- 2 tbsp taco seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup chunky salsa
- 1 cup frozen corn kernels (no need to thaw)
- 1/4 cup water
- 2 tsp cornstarch
Topping (baked)
- 2 cups shredded Mexican blend cheese (about 8 oz), lightly packed
To Finish (add after baking)
- 1 cup sour cream
- 1–2 ripe avocados, sliced or diced
- 1/2 cup fresh cilantro leaves, chopped
- Lime wedges (optional, for serving)
- 1 jalapeño, thinly sliced (optional, for extra heat)
Step-by-Step Instructions
Step 1: Preheat the oven and prep your pie plate
Arrange an oven rack in the lower-middle position. Preheat the oven to 400°F. Set out a 9-inch deep-dish pie plate (this helps prevent overflow and gives you nice, hearty slices).
Step 2: Fit and blind-bake the crust for a crisp bottom
Unroll the pie crust and gently press it into the pie plate, letting it settle into the corners without stretching. Trim and crimp the edges if you like.
Line the crust with a sheet of foil and fill with pie weights or dried beans. Bake at 400°F for 10 minutes. Carefully lift out the foil and weights, then bake 3 minutes more to dry the bottom slightly. Set aside while you make the filling.
Step 3: Sauté the onion and peppers
While the crust bakes, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the diced onion, red bell pepper, and green bell pepper. Cook, stirring occasionally, for 5 minutes, until softened.
Add the minced garlic and cook for 30 seconds, just until fragrant.
Step 4: Cook the filling (beef or beans) and bloom the spices
If using beef: Add 1 lb ground beef to the skillet. Cook for 6–8 minutes, breaking it up with a spoon, until no pink remains. If there is excess grease, carefully spoon off all but about 1 tablespoon.
If using beans: Add the rinsed and drained beans to the skillet and stir for 2 minutes to warm through.
Stir in 2 tbsp tomato paste and cook for 1 minute. Add 2 tbsp taco seasoning, 1/2 tsp kosher salt, and 1/4 tsp black pepper, and stir for 30 seconds to toast the spices slightly.
Step 5: Add salsa and corn, then thicken so slices hold together
Add 1 cup chunky salsa and 1 cup frozen corn to the skillet and stir well.
In a small bowl, whisk 1/4 cup water with 2 tsp cornstarch until smooth, then pour into the skillet. Simmer for 2–3 minutes, stirring, until the mixture looks slightly thickened and less watery. This helps the pie slice cleanly.
Step 6: Assemble the pie and bake until melty
Spoon the hot filling into the par-baked crust and spread into an even layer. Sprinkle 2 cups shredded Mexican blend cheese evenly over the top.
Reduce the oven temperature to 375°F. Bake for 20–22 minutes, until the cheese is fully melted and the edges of the crust are deep golden brown. If the crust edge browns too quickly, loosely cover the rim with foil during the last 8–10 minutes.
Step 7: Rest, garnish, and serve
Let the taco pie rest for 10 minutes before slicing. This rest time makes a big difference in how neatly it serves.
Slice and top each piece with sour cream, avocado, and fresh cilantro. Add lime wedges and jalapeño slices if you’d like.
Pro Tips
- Deep-dish is your friend: A 9-inch deep-dish pie plate prevents spillover and gives you thick, satisfying slices.
- Don’t skip the cornstarch slurry: It takes just a minute and helps the filling set so your slices don’t ooze.
- Control moisture: If your salsa is very watery, simmer the filling an extra 2 minutes before adding it to the crust.
- Protect the crust: If the edge is browning fast, cover only the rim with foil so the center keeps baking.
- Clean slices: Use a sharp knife and wipe it between cuts, especially when the cheese is hot and stretchy.
Variations
- Vegetarian taco pie: Use the bean option and add 1 cup diced zucchini or 1 cup chopped mushrooms sautéed with the peppers.
- Spicy version: Add 1 chipotle pepper in adobo, minced (plus 1 tsp adobo sauce) to the filling and top with pickled jalapeños.
- Extra creamy: Stir 4 oz cream cheese into the hot filling until melted before assembling, for a richer, slightly thicker interior.
Storage & Make-Ahead
Let leftovers cool completely, then cover and refrigerate for up to 4 days. Reheat slices on a baking sheet at 350°F for 12–15 minutes (best for keeping the crust crisp), or microwave in 60–90 second bursts until hot.
Make-ahead: You can cook the filling up to 2 days ahead and refrigerate it. When ready to bake, blind-bake the crust, warm the filling in a skillet for 3–4 minutes, assemble, and bake as directed.
Freezing: Wrap baked and cooled slices tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat at 350°F for 15–18 minutes.
Nutrition (per serving)
Approximate (using the beef option, 1/8 of pie): 430 calories, 24 g protein, 28 g carbohydrates, 25 g fat, 10 g saturated fat, 4 g fiber, 820 mg sodium.
