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.
Ingredients
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. Here’s what you need:
Ingredient Notes
- White onion
- Ground beef – You can 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 – Look for organic or one with no trans fat, preservatives, or additives.
- Taco-sized whole wheat tortillas – You can use whole-grain tortillas. No one will be able to tell the difference in this recipe!
- Shredded cheddar cheese
Try These Healthy Substitutions
- Use grass-fed ground beef. Here is our favorite place to get quality meat.
- 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.
Step-by-Step Instructions
Prepare the Oven and Dish
Preheat oven to 350° F. Spray a 9-inch pie pan or an 8×8 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 & chiles, 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 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
Recipe FAQs
Yes, use corn tortillas as directed in the recipe. Buy enchilada sauce that is gluten-free. I love Siete Red Enchilada Sauce.
You can use dairy-free cheese like Daiya brand or leave out the cheese. Use guacamole to garnish to add creaminess.
Want More Mexican Recipes
The ultimate collection of tasty and easy Mexican recipes that will satisfy your cravings without a trip to the restaurant!
Taco Pie
Ingredients
- 1 tablespoon avocado oil (sub: olive oil)
- 1/2 large onion, diced
- 1 teaspoon minced garlic (About 1-2 garlic cloves.)
- 1 pound lean ground beef (sub: ground turkey or chicken)
- 1 (10-ounce) can diced tomatoes & green chiles, drained
- 1 (8-ounce) can red enchilada sauce (I love Siete brand's gluten-free sauce.)
- 1 (16-ounce) can refried beans (Look for organic or one with no trans fat, preservatives, or additives.)
- 6 (8-inhc) whole wheat flour tortillas (sub: 9 corn tortillas)
- 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350° F. Spray a 9-inch pie pan or 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 & 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 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 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.
Freezer Instructions
Notes/Tips
Nutrition
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.
Thank you for posting these recipes! Having a baby soon and I am trying to prepare as many freezer meals as possible! Just made this recipe. I love that it was so simple. I baked mine first, before realizing you recommended freezing it unbaked. Is this a big deal?
I’m sure it will be fine. Just thaw it completely and then warm in the microwave or on low (and covered) in the oven.
We just tried this tonight and I had to write about it. Its so good, thank you!
http://myshananigans.blogspot.com/2014/07/freezer-meal-number-one.html
Thank you so much for taking the time to let us know! I’m so glad you enjoyed it, Shannon.
How many does this make? Two in 8×8 pans maybe?
Yes, it sure does, Dana. Two 8×8 pans. It says that really small on the Ziplist recipe but it’s not easy to find. Sorry about that!
My hubby and daughter are gluten free. Do you think this would be ok with corn tortillas?
I haven’t made it with corn tortillas but I don’t see why it wouldn’t work. Sounds good to me!
How long does this cook from frozen?
I’m not sure, Sarah, since it’s been a while since I’ve done that. If you cover it in foil, I would plan at least 45-60 minutes under the foil and then another 15-20 without foil. But, that’s my best guess. Hope that helps!
Now I’d just love to delete my comments – ha!! Can I do that or do you mind? Thanks!
Ha, ha! No worries. It was a completely legit question.
Now that I keep reading, I’m guessing you want us to add the enchilada sauce to the meat mixture. Thanks!
Thanks, I’m making this right now!! Made your bAKED beef ravioli earlier this week, too! In the directions, it talks about adding olives, tomatoes … and taco sauce. But I don’t see “Taco sauce” listed in the ingredient list. Do we just use any kind of taco sauce? Taco seasoning? Thanks!
I’m glad you’re giving some of these a go! So sorry for the confusion, Deb. I meant to type enchilada sauce and said taco sauce instead; so I just corrected the recipe. I buy an organic canned enchilda sauce to make my life easy. But you can certainly make your own! A quick search brought up one of my favorite blogs and her recipe: http://www.gimmesomeoven.com/red-enchilada-sauce/
I love the idea of making meals ahead of time and freezing them. I guess my question is, do you freeze it in the glass casserole dish? Is there any way to make it more single serving size friendly?
Hi Jenine,
Yes, you can freeze it in the glass pan but do not put it straight into a hot oven or it could crack. Make sure to defrost it first and even let it sit out on the counter to take the chill off. As far as individual servings go, I bet you could put together this whole casserole (but not bake), then cut it into fourths and freeze in small glass containers. You can find more info about freezing meals on my Freezer Meal post here: https://thrivinghomeblog.com/healthy-recipes-index/healthy-freezer-meals-recipes/
Yum! I just ate breakfast, but you’re making me hungry! I’m going to have to make this tonight! It’s also really good with bison or venison. We have several hunting husbands in our FC, so we get creative with our proteins.