Like a Mexican version of chicken potpie, this Taco Pie is a fun twist on a favorite family dinner! Meat, seasonings, corn, and peppers are topped with cheese and a cornbread crust for an easy weeknight supper.
I've said on here before, my kids love Mexican food!
And while tacos will always be a huge hit, sometimes it's nice to mix things up a bit and surprise everybody with something new. That's where this Taco Pie comes in!
It has all of the same basic flavors of a regular taco, but they come together in an easy-to-eat dish that even little Spence can enjoy -- no crumbly taco shells necessary!
Prep it in Advance!
For busy evenings, I like to prep the meat mixture in advance and leave it in the refrigerator until I need it.
That way, during the evening rush, all I have to do is top it with the simple corn muffin batter before I pop it in the oven. No more babysitting beef over a hot stove at the end of the day.
How to Make Easy Taco Pie
- In a large skillet over medium-high heat, brown ground beef and onion until no longer pink. Drain.
- Return meat to the skillet and stir in taco seasoning mix, bell pepper, green chiles, and ¾ cup water. Reduce heat, simmer, and cook for an additional 10 minutes, stirring frequently.
- Add corn and shredded cheese during the final 1-2 minutes of cooking.
- Spoon beef mixture into a 9-inch deep-dish pie plate that has been sprayed with cooking spray.
- In a medium bowl, combine corn muffin mix, egg, and milk and mix well. Spoon batter over top of pie.
- Bake for 20 minutes, or until top is golden brown. If the topping starts to brown too quickly before it has cooked through, just cover the top lightly with foil and continue baking.
- Let stand about 5 minutes before serving.
My easy Taco Pie is basically your Mexican-inspired dinner in casserole form -- how could you possibly need anything more?!
Top Tips for Making the Best Taco Pie
- For convenience, you can use frozen and pre-diced vegetables. I love to keep some frozen diced onion handy in the freezer to speed things up!
- If you have leftover vegetables, be it roast or grilled you can use them up in this taco pie. Just chop them up and throw them in!
- Feel free to turn up the heat with extra chili or jalapenos.
- You can use any good melting cheese for this recipe but I like to use one with strong flavor like the Mexican blend or sharp cheddar.
- Why not serve this taco pie with your favorite Mexican toppings such as sour cream, guacamole and salsa.
- Leftovers can be stored in the fridge for 2-3 days or frozen.
How to Reheat Leftovers
From the fridge: preheat the oven to 400F and bake for around 25 minutes until piping hot all the way through.
From frozen: make sure to defrost the taco pie thoroughly then reheat in a pre-heated oven at 400F for 25-30 minutes until piping hot all the way through.
More easy taco recipes that you might enjoy:
- Easy Taco Casserole
- 5-Ingredient Taco Biscuit Cups
- Taco Pasta Casserole
- Doritos Nacho Cheese Taco Bake
Taco Pie
Ingredients
- 1 lb. extra lean ground beef
- ½ c. diced onion
- 1 (1 ounce) packet taco seasoning mix
- 1 red bell pepper, finely chopped
- 1 (4 ounce) can chopped green chiles
- ½ cup fresh or frozen corn kernels
- ¾ cup shredded Mexican 3-cheese blend
- 1 (8.5 ounce) small pkg. corn muffin mix (such as Jiffy brand)
- 1 egg
- ½ cup milk
Instructions
- Preheat oven to 400 degrees F.
- In a large skillet over medium-high heat, brown ground beef and onion until no longer pink. Drain.
- Return meat to the skillet and stir in taco seasoning mix, bell pepper, green chiles, and ¾ cup water. Reduce heat, simmer, and cook for an additional 10 minutes, stirring frequently. Add corn and shredded cheese during the final 1-2 minutes of cooking.
- Spoon beef mixture into a 9-inch deep-dish pie plate that has been sprayed with cooking spray.
- In a medium bowl, combine corn muffin mix, egg, and milk and mix well. Spoon batter over top of pie.
- Bake for 20 minutes, or until top is golden brown. If the topping starts to brown too quickly before it has cooked through, just cover the top lightly with foil and continue baking.
- Let stand about 5 minutes before serving.
Notes
- For convenience, you can use frozen and pre-diced vegetables. I love to keep some frozen diced onion handy in the freezer to speed things up!
- If you have leftover vegetables, be it roast or grilled you can use them up in this taco pie. Just chop them up and throw them in!
- Feel free to turn up the heat with extra chili or jalapenos.
- You can use any good melting cheese for this recipe but I like to use one with strong flavor like the Mexican blend or sharp cheddar.
- Why not serve this taco pie with your favorite Mexican toppings such as sour cream, guacamole and salsa.
- Leftovers can be stored in the fridge for 2-3 days or frozen.
Nutrition
This recipe for Taco Pie was originally posted in September, 2014. The photos were updated in March, 2018.
This looks so good! We eat a lot of Mexican food in our home, so I am always looking for a new, fun way to enjoy the same flavors. I especially love that this can be prepared mostly in advance. Thanks so much! Pinning it now.
Thanks so much for the pin, Heather! 🙂
Blair, I love this! I make some very similar but call it enchilada pie!! Your's is definitely prettier. I love the corn muffin mix!! Will be trying your version soon! Thanks.
Thanks so much, Elizabeth! This definitely isn't the prettiest dish, but it's certainly tasty. Enjoy! 🙂
I love this concept of taco pie. Seems easy to make and tasty! Usually, we use masa for but the corn bread sounds like an interesting alternative.
Thanks, Bill! The crust is definitely easy, and I love that it adds a tiny bit of sweetness to contrast with the salty meat and cheese!
I pinned this to try soon! What a delicious looking meal! I love Mexican food!
That's great! Thanks so much for the pin, Julia. I hope that you love it!
Blair this is such a great meal! We love Mexican food in this house, this would be a sure winner! Thanks for linking up to Saturday Night Fever! Pinning! And can't wait to see what you have for us next week 🙂
Hi, Serene! Thanks so much for stopping by, and thanks for the pin!
I love the corn muffin topping! I bet that really adds something special. By the way, I am seriously impressed at your pictures. Ground beef can be so unflattering in a picture but yours looks great. Pinning. Visiting from Merry Monday.
Hah! Thanks, Rachel! I had the same thought as I was taking these pictures...how in the world can I make it look appetizing?! You're kind to say that it does! 🙂
I really love Mexican food and trying new recipes! =)
I'm new to your blog. I pinned this and plan to try it soon!
Hi, Melissa! Thanks for visiting...I'm so glad that you found the blog, and I appreciate your pin!
My kids love tacos so I know this will be a huge hit! Thanks for sharing it with us at Foodie Fridays!
Thanks for stopping by, Michelle!
I've never tried taco pie but it looks incredible! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Mexican food is a favourite of mine, this looks like a great meal. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thanks for stopping by, Laura!
My mother in law used to make a dish that was similar to this one. I loved it. This recipe looks every bit as good. Thanks for sharing at Foodie Fridays. Hope to see you there again tomorrow!
Blessings,
Shari
Hi, Shari! Thanks for stopping by! This is definitely a delicious dinner. 🙂
I forgot how good taco pie can be. Pinned. Thanks for bringing this to Weekend Bites.
Thanks for the pin, Diane! 🙂
I made this tonight, and will make it again! The recipe didn't say to drain the chopped green chiles, so I didn't. I probably will next time. The topping was scrumptious, but I would prefer a slightly thinner crust, so will probably adjust that too. It's a wonderful recipe, and it came out of the oven looking just perfect!! Thank you for sharing.
Thanks for letting me know, Corinne! I'm so glad that you enjoyed it!
I cannot wait to try this! This looks amazing! My husband loves Mexican AND.m cornbread but I get bored and usually like to add a twist! Thanks for the great idea!
Awesome! Enjoy, Lauren! 🙂
I havent made one for many years, but lI made this tonight with a couple adjustments. More chopped red peppers and didnt drain the chili peppers. Other than that....it was delicious. Excellent recipe. I also had a lightly spicy nacho cheese, melted, on the side so u could put a spoonful..or so...over the top. Soooooo good. TY
Wonderful! So glad that it was a hit, Patricia! 🙂 Thanks for letting me know!
When freezing do you cook first and then freeze? Or do you freeze the filling and add the cornbread later? I have it 4 stars because the cornbread soaks into the pie and it definitely wasn’t a thick topping like the photo.
Hi, Cheyenne! You could either freeze the meat mixture on its own (before adding the cornbread topping) OR bake the entire dish, allow it to cool, and then freeze. Either way will work! 🙂