Taco Pie

Taco Pie (formally known as Burrito Pie) has layers of refried beans, taco meat and sauce, veggies, and cheese layered between whole wheat tortillas. Look no further for a hearty and tasty meal for the entire family.

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Taco Pie is one of those comfort meals that will leave you feeling satisfied. It’s a cross between a hearty casserole and a lasagna but packed to the brim with Mexican flavor.

Ingredients

• Avocado oil – you can substitute olive oil
• White onion
• Minced garlic
• Ground beef – substitute: ground turkey or chicken
• Diced tomatoes & green chiles (i.e. Rotel brand)
• Red enchilada sauce – I love Siete brand’s gluten-free sauce.
• Refried beans – organic or one with no trans fat, preservatives, or additives
• Taco-sized whole wheat tortillas
• Shredded cheddar cheese

Step-by-Step Instructions

Preheat oven to 350° F. Spray a 9-inch pie pan or an 8×8 casserole dish with cooking spray.

Heat the oil in a large skillet over medium-high heat until shimmery. Saute the onion until translucent, about 3-4 minutes. Stir in the garlic during the last 30 seconds.

Add the ground beef and saute until browned, breaking it up with a wooden spoon, about 4-5 minutes. Drain off the grease, if desired.

Stir in the drained tomatoes & chiles, and enchilada sauce. Stir the mixture thoroughly, reduce heat to low, and let simmer for about 10 minutes.

While meat mixture simmers, warm up the refried beans in a microwave-safe bowl in 30-second increments or in a pot on the stove over low heat, stirring until softened.

Spread a thin layer of refried beans (a generous 1/4 cup) on one side of each tortilla. Set aside. (Note: If using corn tortillas, cut 3 of them in half. Then use 1 1/2 corn tortillas per layer in the next step.)

In the bottom of the dish, spread 1/3 cup of the meat mixture. Cover with a tortilla (bean-side up), followed by 1/3 cup meat mixture, and then 1/4 cup of shredded cheese, spreading the ingredients out evenly. Repeat tortilla/beans, meat, and cheese pattern until all the tortillas are used up, ending with the cheese on top.

Bake for 25 to 30 minutes (perhaps longer if using a ceramic dish), or until cheese is melted and it’s hot throughout. Serve slices warm with your favorite Mexican toppings, like sour cream, salsa, guacamole, or diced avocado, sliced green onion, etc.

Yes! Use these substitutions to make this recipe gluten-free or dairy-free.

Gluten-Free Version: Use corn tortillas as directed in the recipe. Buy enchilada sauce that is gluten-free. I love Siete Red Enchilada Sauce.

Dairy-Free Version: Use dairy-free cheese like Daiya brand or leave out the cheese. Use guacamole to garnish to add creaminess.