This post contains affiliate links.
Taco Pie has everything you love about taco night baked into one easy-cheesy and family-friendly dinner. Nestled inside a crisp tortilla crust is seasoned ground beef and bell peppers, with a creamy Greek yogurt, egg, and cheese filling that gives this dish Tex-Mex quiche vibes.
A new way to do Taco Night: taco pie!
cookbook author erin clarke of well plated
Tacos for dinner is always a winning proposition, right? You can never go wrong with classic Ground Beef Tacos, but sometimes I’m craving taco flavors in a different form. Taco Salad and Taco Pasta always hit the spot, but my latest innovation is this taco pie recipe!
It’s kind of like a mashup between tacos and quiche, with all the taco-y stuff held together with a creamy, cheesy custard mixture. And instead of a pastry crust, we use tortillas, which is much easier for a weeknight.
Let’s talk about what makes this recipe a win:
BIG Taco Flavor. Tex-Mex herbs and spices, garlic, green chiles, and (optional!) cayenne give this recipe major taco vibes.
Creamy-Dreamy Filling. Adding Greek yogurt makes the egg mixture creamier without making the pie heavy.
Highly Toppable. Avocado, salsa, Greek yogurt, cilantro… all your favorite taco toppings work here too!
Slice of taco pie topped with sour cream and chopped cilantro on a pink and white plate.
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Flour Tortillas. Three 10-inch burrito-size tortillas create the crust. I used low-carb tortillas, but regular flour tortillas work too. If they feel stiff, microwave them for about 15 seconds before arranging them in the pie plate so they’re more pliable.
Olive Oil. To sauté the peppers and onion until tender.
Yellow Onion. Dice the onion fairly small so it distributes evenly throughout the filling.
Bell Peppers. I use one green and one red, but yellow or orange would work as a swap for the red pepper.
Ground Beef. I use 90% lean ground beef in this taco pie.
Seasonings. Chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, and optional cayenne bring the taco vibes, while kosher salt and ground black pepper enhance the overall flavor.
Diced Green Chiles. Drain them first so they don’t make the filling watery.
Eggs. Let these come to room temperature.
Plain Greek Yogurt. Bring this to room temperature too so it combines more smoothly with the eggs.
Hot Sauce. I used Cholula. Feel free to adjust the amount to your family’s taste preferences.
Sharp Cheddar or Pepper Jack Cheese. Sharp cheddar gives you classic ground beef taco flavor; pepper jack is a great choice if you want extra heat. Some goes inside the filling and the rest melts over the top.
Toppings. I served this with diced avocado, Greek yogurt (or sour cream), salsa, green onions, and chopped cilantro, but any of your fave taco toppings would work here!
Step-By-Step Instructions
A white plate with several flour tortillas, slightly overlapping, on a light textured surface.
Chopped onions, red, and green bell peppers cooking in a skillet on a light-colored surface.
A skillet filled with seasoned ground beef, diced red and green bell peppers on a light countertop.
A metal whisk in a white bowl with beaten eggs on a light-colored surface, lit by natural sunlight.
A mixing bowl filled with cheesy ground beef and vegetable mixture, viewed from above.
A taco pie filled with seasoned ground beef, vegetables, and topped with shredded cheddar cheese.
Make the Tortilla Crust (photo 1). Place a rack in the center of your oven and preheat to 375°F. Lightly coat a deep-dish pie plate with nonstick spray. Arrange the three tortillas in the pie plate, overlapping them across the bottom and allowing their edges to extend slightly over the sides like a pie crust. Pleat the tortillas where necessary so they sit relatively flat against the sides. Mist with nonstick spray and bake for 5 minutes.
Cook the Vegetables (photo 2). Heat the olive oil in a large skillet over medium-high heat. Add the onion and both bell peppers. Cook for 8 to 10 minutes, stirring periodically, until the vegetables are softened.
Brown the Beef (photo 3). Add the ground beef and break it into small crumbles. Stir in the seasonings and green chiles. Continue cooking and breaking apart the meat until the beef is completely cooked through.
Let the Filling Cool. Transfer the beef mixture to a large bowl and let it cool for 10 minutes, stirring once or twice. (If you pour the egg mixture directly into piping hot beef, the eggs will cook!)
Make It Creamy (photo 4). In a separate bowl, whisk the eggs, Greek yogurt, and hot sauce until completely smooth. Pour the egg mixture over the cooled beef, then fold in 1 cup of the shredded cheese (photo 5).
Assemble (photo 6). Spread the filling inside the tortilla crust and smooth the top into an even layer. Sprinkle over the remaining cheese. Use strips of aluminum foil or a pie crust shield to tent the exposed tortilla edges to keep them from burning.
Bake. Bake for 40 to 45 minutes, or until the eggs are set. Let the taco pie rest for 10 minutes, then slice and ENJOY!
Erin’s Testing Notes
My first version wasn’t quite what I wanted: it wasn’t creamy enough and lacked flavor. The solution was upping the spices and adding Greek yogurt to make the filling creamier without heavy cream.
Like tacos, this taco pie is made for toppings so load it up with more Greek yogurt (or sour cream), guacamole, and salsa!
Taco pie with a crispy tortilla crust, melted cheese, ground beef, sliced jalapeños, cilantro, and green onions.
What to Serve with Taco Pie
Salad. This Black Bean Corn Salad adds some extra protein and fiber to your meal.
Beans. These Crock Pot Pinto Beans and Instant Pot Black Beans are both reader favorites!
Rice. Cilantro Lime Rice makes an easy, affordable side dish.
Slice of taco pie topped with sour cream and chopped cilantro on a pink and white plate.
Baked taco pie with melted cheese, chopped herbs, and sliced avocado on top, served on a white plate.
Taco Pie
5 From 1 review
AUTHOR: Erin Clarke
Prep:
25minutes mins
Cook:
55minutes mins
Total:
1hour hr 40minutes mins
Servings: 6 servings
Save
Review
Pin
Print
Add As A Trusted Google Source
Taco pie layers a tortilla crust with seasoned beef, bell peppers and a creamy, cheesy filling. It’s an easy, satisfying twist on taco night!
Email Me the Recipe!
Email Address
Save to my free Well Plated recipe box
Go
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
1x
2x
3x
3 10-inch flour tortillas burrito size (I used low carb)
2 teaspoons olive oil
1 small yellow onion cut into ¼-inch dice
1 green bell pepper cut into ¼-inch dice
1 red bell pepper cut into ¼-inch dice
1 pound 90% lean ground beef
1 tablespoon chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 ¼ teaspoons kosher salt
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper optional
1 (4-ounce can) diced green chiles, drained
4 large eggs at room temperature
⅓ cup plain nonfat Greek yogurt at room temperature, plus additional for serving
2 teaspoons hot sauce I used Cholula
1 ½ cups shredded sharp cheddar cheese or pepper Jack cheese 6 ounces, divided
For serving:
Diced avocado
Sour cream or plain Greek yogurt
Salsa
Sliced green onion or chopped cilantro
Instructions
SHOW IMAGES
Place a rack in the center of your oven and preheat to 375°F. Lightly coat a 9-inch deep dish pie plate with nonstick spray. If the tortillas feel stiff, warm them in the microwave for 15 seconds so they bend easily without cracking.
Lay the tortillas into the pie plate, overlapping them across the center so that the edges of the tortillas slightly extend over the top of the plate like the sides of a pie crust. Pleat the edges to flatten them along the edge of the plate. Mist all over with nonstick spray and bake 5 minutes. Set aside.
Heat the olive oil in a large skillet over medium-high. Add the onion, red bell pepper, and green bell pepper. Cook, stirring, until softened, 8 to 10 minutes.
Add the beef and cook, breaking it into small crumbles. Add the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, cayenne, and green chiles. Stir and continue to break apart the meat until it is fully cooked through and no pink remains.
Transfer the beef mixture to a large bowl and let it cool 10 minutes, stirring once or twice to release heat from the bottom of the bowl.
In a medium bowl, whisk the eggs, Greek yogurt, and hot sauce together until completely smooth with no white streaks. Pour over the cooled beef, add 1 cup of the shredded cheese, and fold until everything is evenly combined.
Spread the filling into the tortilla crust, smoothing the top into an even layer. Sprinkle with the remaining ½ cup cheese. With foil strips or a pie crust shield, tend the edges of the tortilla so it doesn't overbrown.
Bake 40 to 45 minutes, until the center is set (use a butter knife to peek into the center. It should look moist but you shouldn't see liquid pooling).
Let the taco pie rest 10 minutes. Use a long knife with a sharp, pointy tip to slice (it takes a bit of elbow grease to get through the tortillas). Or for easier slicing, use a large spatula to gently and carefully slide the pie out onto a cutting board, then slice with a chef's knife. Serve with a generous amount of your toppings of choice
Notes
TO STORE: Refrigerate leftover taco pie in an airtight container for up to 4 days. Store the toppings separately.
TO REHEAT: Warm individual slices in the microwave until heated through, or place them in a 350°F oven until warm.
TO FREEZE: Wrap the whole pie in the pie dish or freeze individual slices in an airtight container for up to 2 months. For even reheating, I recommend thawing in the refrigerator first.
Nutrition
Serving: 1(of 6)
Calories: 330kcal
Carbohydrates: 23g
Protein: 24g
Fat: 15g
Saturated Fat: 5g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 6g
Trans Fat: 0.5g
Cholesterol: 174mg
Sodium: 905mg
Potassium: 503mg
Fiber: 3g
Sugar: 4g
Vitamin A: 1566IU
Vitamin C: 43mg
Calcium: 114mg
Iron: 5mg
Related Recipes
Healthy Slow Cooker Taco Casserole
Crockpot Taco Casserole
Cheesy beef taco skillet in a cast iron pan
Taco Skillet
A bowl of taco soup topped with shredded cheese, tortilla chips, cilantro, and sour cream sits on a wooden table.
Taco Soup
Popular Main Dishes
Healthy air fryer chicken breast on a plate
Air Fryer Chicken Breast
Easy Baked Salmon in Foil with Garlic, Lemon, and Herbs. One of the best simple, healthy recipes. Turns out perfectly every time!
Baked Salmon
Slow Cooker Honey Garlic Chicken with Broccoli and Rice on a Plate
Slow Cooker Honey Garlic Chicken
Ground beef and potatoes with red peppers in a pot
Ground Beef and Potatoes
Erin Clarke
Erin Clarke
Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!
Learn more about Erin
Leave a Comment
Did you make this recipe?
Don't forget to leave a review!
Your email address will not be published. Required fields are marked *
Recipe Rating
Recipe Rating
Comment *
Name *
Email *
Attachments
Aucun fichier choisi
The maximum upload file size: 5 MB.
You can upload: image, video.
Links to YouTube, Facebook, Twitter and other services inserted in the comment text will be automatically embedded.
Notify me of replies to my comment via email.
Comments
Leave a comment
All Comments (4)
Most Helpful (0)
Bekki
September 29, 2026 at 3:40 pm
Would you do anything differently if you used corn tortillas instead of flour? (For gluten free purposes)
Reply
Erin Clarke
September 30, 2026 at 7:55 am
Hi Bekki! I’m not sure how the corn tortillas would work, but you could give it a try. They tend to break but if you heat and rehydrate them that would help. Let us know how it goes!
Reply
Cassandra Hartwell
September 29, 2026 at 5:30 pm
I was honestly curious about this recipe because I’ve never made taco pie before. I usually just make regular tacos, so I wasn’t sure how this would turn out. I gave it a try and really liked it. My family ate it with sour cream and salsa, and there wasn’t much left by the end of dinner.5 stars
Reply
Erin Clarke
September 30, 2026 at 7:52 am
So glad to hear, Cassandra! Thank you!
0 commentaires:
Enregistrer un commentaire