Taco Pie
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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.
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 for Taco Pie
Here are the ingredients you will need to make this recipe.
- 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 flour tortillas
- Shredded cheddar cheese
Tips for Making Taco Pie Healthier
- Use whole-grain tortillas. No one will be able to tell the difference in this recipe!
- Use grass-fed ground beef. Here is our favorite place to get quality meat.
- Sub the ground beef for ground turkey or ground chicken.
- Use refried beans with no shortening (which means trans fats) or preservatives.
- Look for BPA-free canned goods. Canned goods can sometimes have BPA in the lining.
- Serve with lots of veggies. Taco Pie is delicious topped with avocado, green onions, diced tomatoes, red onion, etc.
How to Make Taco Pie
Prepare the Oven and Dish
Preheat oven to 350° F. Spray a 9 inch pie pan or 8×8 inch casserole dish with cooking spray.
Brown the Ground Beef
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.
Make the Meat Filling
Stir in the drained tomatoes & chilis, and enchilada sauce. Stir the mixture thoroughly, reduce heat to low, and let simmer for about 10 minutes.
Prepare the Tortilla Layers
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.)
Assemble the Casserole
In the bottom of the pie/casserole 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 the Casserole
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.
How to Freeze Taco Pie
Taco Pie can easily be a freezer meal.
Freeze For Later: Put the casserole together, but do not bake. Cover the dish with a few layers of plastic wrap and/or foil, squeezing out any excess air. Freeze.
Prepare From Frozen: Thaw for 24-48 hours in the refrigerator. Bake as directed in recipe.
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What to Serve with Taco Pie
Can Taco Pie Be Gluten-Free or Dairy-Free?
Yes! Use these substitutions to make this recipe gluten-free or diary 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 1 1/2 cup cheese. Use guacamole to garnish to add creaminess.
Want More Mexican Recipes
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Taco Pie Recipe
Refried beans, taco meat & sauce, veggies, and cheese are layered between whole wheat tortillas for a hearty and tasty meal for the entire family.
Ingredients
- 1 tablespoon avocado oil (sub: olive oil)
- 1/2 large onion, diced
- 1 teaspoon minced garlic (1–2 garlic cloves)
- 1 lb lean ground beef (sub: ground turkey or chicken)
- 1 (10 ounce) can diced tomatoes & green chiles (i.e. Rotel brand; do NOT drain)
- 1 cup (8 ounces) red enchilada sauce (I love Siete brand’s gluten-free sauce.)
- 1 (16 ounce) cans refried beans (organic or one with no trans fat, preservatives, or additives)
- 6 (taco-sized, 8 inch) whole wheat flour tortillas (or 9 corn tortillas)
- 1 1/2 cups shredded cheddar cheese
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Instructions
Make It Now:
- Preheat oven to 350° F. Spray a 9 inch pie pan or 8×8 inch 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 & chilis, and enchilada sauce. Stir 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 pie/casserole 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.
Freeze For Later: Follow Steps 2-5. Cover the dish with a few layers of plastic wrap and/or foil, squeezing out any excess air. Freeze.
Prepare From Frozen: Thaw for 24-48 hours in the refrigerator. Bake as directed in recipe in Step 6.
Notes/Tips
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 1 1/2 cup cheese. Use guacamole to garnish to add creaminess.
ht: Big thanks to my friend, Darcie, for the inspiration for this recipe!
Hi I was wondering how many meals you make per week/ month and how many people you share with? How do you make this work? Where u are located? Just curious. My husband and I would like to start a freezer meals program with others? Maybe family and friends.
Hi Mendy. I love that you want to start making freezer cooking part of your lifestyle. It really is a game changer. Our cookbook, From Freezer to Table, outlines everything you need to get started with a freezer club. You can find some of that information here, as well. Hope that helps! https://thrivinghomeblog.com/how-to-start-a-freezer-club/
Oh my these just sound yummy. Love this type of food. Simon.
how many people does this feed
It feeds 4-6.
Lovely burrito recipe. I enjoyed this a lot in mexican restaurant in Corona.
If I’m planning to prepare on the weekend and cook later in the week, how long do you think this would keep in the refrigerator? I’m just trying to plan a week at a time right now (new to prepare-ahead meals).
I would say you’re fine for three days for sure in the fridge before cooking.
This is great for also using up leftovers from taco night! (we get fresh tortillas and my hubby makes his famous black bean and corn salsa.)
Great idea! Fresh salsa…yum!
This was fantastic! Everyone went back for seconds! Will be making it again and again!
I made it a couple of weeks ago in preparation for abdominal surgery. Assembled it in a foil pan (no clean up), covered it with plastic wrap to avoid sticking and then two layers of foil. It kept perfectly!
Yeah!! I love reports like this. 🙂
Do you think this would be okay frozen in the disposable foil pans? I’d like to give this as a meal for a new mom but don’t want her to have to worry about returning a dish. Thanks!
Oh yes! Great idea. So just give it to her unbaked and instruct her to thaw and then bake as directed. Make sure to wrap the pan well to keep it airtight.