This recipe for Taco Pie was originally posted in September, 2014. The photos were updated in March, 2018.
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!
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…
My easy Taco Pie is basically your Mexican-inspired dinner in casserole form — how could you possibly need anything more?!
- 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
- 3/4 cup shredded Mexican 3-cheese blend
- 1 small 8.5 ounce pkg. corn muffin mix
- 1 egg
- ½ cup milk
- 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.