This easy taco pie is a family-friendly dinner with bold Tex-Mex flavor! Made with ground beef, veggies, cheese, and a Jiffy cornbread crust, it’s a quick weeknight win.
If your crew loves taco night and also appreciates a cozy casserole, then this taco pie recipe is the perfect mash-up! Inspired by the flavors of a classic beef taco and the comfort of a potpie, this dish features a hearty seasoned meat filling, melty cheese, sweet corn, and a fluffy cornbread topping.
Taco Pie with Cornbread is a Fun Family Dinner with Tex-Mex Flavor
For me, this nostalgic weeknight dinner brings back memories of busy school nights, casseroles in vintage Pyrex dishes, and all the best 90s comfort food. It’s a dish that I grew up on! You can prep it in one skillet and bake it in one dish, which means easy cleanup and happy bellies! Plus, if your family loves Taco Tuesday as much as we do, don’t miss this taco soup, this taco casserole, a Dorito taco salad, and these taco quesadillas, too!
Ingredient Notes and Tips
- Ground Beef: Use 85/15 or 90/10 lean ground beef for the best flavor without too much grease. Sub with ground turkey, ground chicken, ground pork, or ground sausage if you prefer an alternate protein.
- Bell Pepper and Onion: Dice them small so they cook quickly and blend easily into the filling. 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!
- Taco Seasoning: A packet of store-bought seasoning keeps things quick, or make your own seasoning at home. Pick a reduced sodium variety if you’re sensitive to salt.
- Green Chiles: Mild, canned green chiles add flavor without overpowering heat. You can omit or swap with jalapeños for extra spice.
- Corn: Fresh, frozen (no need to thaw), or canned corn all work well here.
- Cheese: A Mexican blend melts beautifully, but pepper jack and cheddar cheese are great alternatives.
- Cornbread Topping: Jiffy mix keeps the topping light and just slightly sweet, the perfect contrast to the savory filling. You’ll also need the milk and egg called for on the package.
- This recipe is not gluten-free, since the cornbread mix is not gluten-free. If you can find a gluten-free mix and a gluten-free taco seasoning, the rest of the ingredients are naturally gluten-free.
A terrific dish! Just made this with ground turkey as that’s what I had. Fast, easy and delicious!
– Ann
How to Make Taco Pie
This easy taco pie casserole comes together with minimal prep time, thanks to a handful of simple shortcuts! Let’s prep it together…
- Cook the taco filling in a skillet.
- Spoon the beef mixture into a deep pie dish or other greased casserole dish.
- Whisk together the cornbread batter.
- Spread on top of the meat filling.
- Bake in a 400 degree F preheated oven until the cornbread crust is set, about 22-24 minutes.
- Let stand about 5 minutes before serving. Garnish individual servings with your favorite taco toppings, such as chopped fresh cilantro, lime wedges, dollops of sour cream, salsa, diced avocado or guacamole, chopped lettuce, sliced black olives, quick pickled red onions, sliced green onions, chopped tomatoes, or a spoonful of pico de gallo for even more bright flavor.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Watch How to Make It
Taco Pie
Ingredients
- 1 lb. ground beef
- 1 red bell pepper, finely chopped
- ½ cup diced onion
- 1 (1 ounce) packet taco seasoning mix
- 1 (4 ounce) can chopped green chiles
- ¾ cup water
- ½ cup fresh or frozen corn kernels
- ¾ cup shredded Mexican 3-cheese blend
- 1 (8.5 ounce) small package corn muffin mix (such as Jiffy brand)
- 1 egg
- ½ cup milk
Instructions
- Preheat the oven to 400°F. In a large skillet over medium-high heat, brown the ground beef, bell pepper, and onion until the meat is no longer pink. Drain off the excess grease.
- Return the meat mixture to the skillet. Stir in the taco seasoning, green chiles, and water. Bring to a simmer, and then reduce the heat and simmer gently until the sauce thickens, stirring frequently, about 3-5 more minutes. Add the corn and shredded cheese during the final 1-2 minutes of cooking.
- Spoon the beef mixture into a 9-inch deep-dish pie plate (or other 2-quart baking dish) that has been sprayed with nonstick cooking spray. Let the mixture cool slightly while you prepare the topping.
- In a medium bowl, combine the corn muffin mix, egg, and milk; mix well.
- Spread the batter on top of the filling.
- Bake until the top is golden brown and a toothpick inserted in the center of the cornbread crust comes out clean, about 22-24 minutes. 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 for about 5 minutes before serving. Garnish with your favorite taco toppings.
Notes
Nutrition
Serving Suggestions
Serve the taco pie with a simple green salad dressed in Dijon vinaigrette or crisp iceberg lettuce with buttermilk dressing; tortilla chips and salsa; corn and black bean salad; or Ranch-style beans, refried beans, or seasoned black beans.
Preparation and Storage Tips
- Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
- How to Reheat: To reheat previously-baked taco pie, warm the dish in a 350°F oven until it reaches the desired temperature (about 15 minutes). Reheat individual portions in the microwave just until warmed through (about 1-2 minutes).
- How to Freeze: Taco pie is best when frozen before baking. To do so, add the cornbread batter on top and place in the freezer (uncovered) for one hour to allow the topping to harden. Then, wrap well with plastic wrap and a layer of aluminum foil, and place back in the freezer for up to 3 months.
- To Bake from Frozen: When ready to enjoy, preheat the oven to 400°F and bake the pie straight from the freezer for 60 minutes. If the top starts to get too dark before it’s cooked through, lay a piece of foil loosely over the top.
Recipe Variations
- If you don’t have a deep-dish pie pan, use any other 2-quart baking dish.
- Spicy Version: Add chopped jalapeños, hot sauce, or a pinch of cayenne to the meat mixture.
- Beans: Mix in ½ cup black beans or pinto beans with the corn for extra fiber and protein.
- Vegetarian: Use plant-based crumbles or swap in a mix of beans and quinoa for a meatless twist.
- Cheesy Topping: Sprinkle shredded cheese on top of the cornbread batter before baking for a melty, golden crust.
FAQs
- Can I make taco pie ahead of time? Yes, you can assemble the taco filling a day in advance, cover, and refrigerate. When ready to bake, stir together the Jiffy cornbread batter and pop it in the oven.
- Can I freeze the taco pie after baking? Yes. Let it cool completely, wrap tightly, and freeze for up to 3 months. Reheat in the oven until warmed through (tent with foil so that the topping doesn’t get too dark).
- Can I use ground turkey or chicken instead? Yes, just make sure to season the turkey or chicken with the same spices so that you don’t lose that bold flavor.
- How do I keep the cornbread crust from getting soggy? Drain the beef well after browning, let the mixture cool slightly before adding the topping, and bake uncovered.
Thanks, Blair. Made it last night; family loved!!!!!!
– Tracey
More Taco Casserole Recipes
Crescent Roll Taco Bake
30 minutes mins
5-Ingredient Taco Casserole
35 minutes mins
Taco Bake with Doritos
45 minutes mins
Originally published in September, 2014, this post was updated in August, 2025.
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 am eating this while leaving this review. This is easy and delicious! I used the whole 7 oz. can of green chilies and a little more corn and 4 blend Mexican cheese blend than called for. I put sour cream on top mine, and it is tasty. My husband is enjoying it too! Thank you for this recipe! Merry Christmas to all!!!
Thank you, Kathy! I appreciate you taking the time to leave me a note. Merry Christmas to you, too!
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! 🙂
I made this for a staff potluck tomorrow. (first time making taco pie) I did do a couple of things differently, my wife adds creamed corn into the corn bread mix which makes nice and creamy
Something that I did not do this time but thought about mixing cream cheese into meat mixture before pouring on the cornbread mixture. Wondering if anyone else has tried that.
Hi, Mike! I haven’t tried it, but I bet the addition of the cream cheese would be great! Hope your co-workers enjoyed the meal!
Delicious – EASY – Threw some French Fried Onion on top the last few minutes. It’s a keeper!!
Sounds like the perfect addition! Thanks, Shelby!
Thanks, Blair made it last night , family loved !!!!!!
Tracey
Wonderful! Thanks for letting me know, Tracey!
I’m a retired Wyoming coal miner. hunter, great grandma..I love this recipe..I take it to elk camp every year..it reheats perfectly..And easyto fix after a hard day’s hunt! Thanks
That’s amazing, Paulette! Thank you for your note. Happy hunting this season! 🙂
A terrific dish! Just made this with ground turkey as that’s what I had. Fast, easy and delicious!
Thank you, Ann!