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Home Recipe Index Main Dish

Taco Pie

5 /5
Jump to Recipe Rate Recipe
By: Rachel TiemeyerPosted: 10/12/22Updated: 11/13/24

This post may contain affiliate or sponsored links. Please read our disclosure policy.

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 with chips and avocado this …


 

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.

Table of Contents
  • Ingredients
  • Try These Healthy Substitutions
  • Step-by-Step Instructions
  • How to Freeze Taco Pie
  • Free Freezer Meal Labels
  • What to Serve with Taco Pie
  • Can This be Gluten-Free or Dairy-Free?
  • Taco Pie

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

Try These Healthy Substitutions

 

  1. Use whole-grain tortillas. No one will be able to tell the difference in this recipe!
  2. Use grass-fed ground beef. Here is our favorite place to get quality meat.
  3. Sub the ground beef for ground turkey or ground chicken.
  4. Use refried beans with no shortening (which means trans fats) or preservatives.
  5. Look for BPA-free canned goods. Canned goods can sometimes have BPA in the lining.
  6. 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.

    Ground beef for taco pie

    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.

    meat sauce for taco pie

    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.)

    layering tortillas with refried beans

    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.

    Taco pie layered

    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.

    layered taco pie

    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.

    Taco pie as a freezer meal
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    What to Serve with Taco Pie

    Avocado salsa in a white bowl with chips surrounding it.

    Avocado Salsa

    Cilantro lime rice in a serving bowl.

    Instant Pot Cilantro Lime Rice

    Homemade guacamole in a bowl with blue corn chips around it.

    Chips and Guacamole

    Fiesta salad in a white bowl with serving spoons.

    Fiesta Salad

    Taco pie on a white plate

    Can This be Gluten-Free or Dairy-Free?

    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.

    A slice of Taco Pie on a plate
    Collage of Mexican dishes.

    Want More Mexican Recipes

    The ultimate collection of tasty and easy Mexican recipes that will satisfy your cravings without a trip to the restaurant!

    See the Recipes!

    Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

    Taco Pie

    Refried beans, taco meat & sauce, veggies, and cheese are layered between whole wheat tortillas for a hearty and tasty meal for the entire family.

    Yield: 6 servings 1x
    Prep: 25 minutesCook: 20 minutesTotal: 45 minutes
    Print Recipe Rate Pin for Later
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    Units:
    Scale:

    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, drained (i.e. Rotel brand)
    • 1 cup (8 ounces) red enchilada sauce (I love Siete brand’s gluten-free sauce.)
    • 1 (16-ounce) can 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

    Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

    Instructions

    Make It Now:

    1. Preheat oven to 350° F. Spray a 9-inch pie pan or 8×8 casserole dish with cooking spray.
    2. 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.
    3. Stir in the drained tomatoes & chilis, and enchilada sauce. Stir mixture thoroughly, reduce heat to low, and let simmer for about 10 minutes.
    4. 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.)
    5. 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. 
    6. 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.


    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 cheese. Use guacamole to garnish to add creaminess.

    ht: Big thanks to my friend, Darcie, for the inspiration for this recipe!

    © Author: Rachel Tiemeyer
    Cuisine: Mexican Method: Baked

    Did you make this?

    Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!

    Rate Recipe

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    Rachel Tiemeyer

    As co-founder of Thriving Home, Rachel dreams about creating recipes (literally) and uses her husband, her 3 kids, and even the neighbors as guinea pigs several nights a week. She believes that good food has the power to bring families and friends closer together and continues to wake up excited about her job each day, even after 10+ years!

    Read more...

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    1. patty says

      Posted on 3/23/16 at 4:55 pm

      how many people does this feed

      Reply
      • Rachel says

        Posted on 3/28/16 at 8:45 am

        It feeds 4-6.

        Reply
    2. Restaurants Corona CA says

      Posted on 8/20/15 at 12:08 am

      Lovely burrito recipe. I enjoyed this a lot in mexican restaurant in Corona.

      Reply
    3. Jamie says

      Posted on 12/13/14 at 9:07 am

      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).

      Reply
      • Rachel says

        Posted on 12/13/14 at 3:53 pm

        I would say you’re fine for three days for sure in the fridge before cooking.

        Reply
    4. Adrian O'Brien says

      Posted on 9/18/14 at 10:47 am

      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.)

      Reply
      • Rachel says

        Posted on 9/19/14 at 12:24 pm

        Great idea! Fresh salsa…yum!

        Reply
    5. Amy says

      Posted on 9/11/14 at 9:50 pm

      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!

      Reply
      • Rachel says

        Posted on 9/11/14 at 9:55 pm

        Yeah!! I love reports like this. 🙂

        Reply
    6. Anne says

      Posted on 7/16/14 at 7:19 am

      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!

      Reply
      • Rachel says

        Posted on 7/16/14 at 8:54 am

        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.

        Reply
    7. Brittany says

      Posted on 7/12/14 at 1:39 pm

      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?

      Reply
      • Rachel says

        Posted on 7/12/14 at 7:46 pm

        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.

        Reply
    8. Shannon says

      Posted on 7/11/14 at 9:54 pm

      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

      Reply
      • Rachel says

        Posted on 7/11/14 at 10:26 pm

        Thank you so much for taking the time to let us know! I’m so glad you enjoyed it, Shannon.

        Reply
    9. Dana says

      Posted on 5/19/14 at 8:01 am

      How many does this make? Two in 8×8 pans maybe?

      Reply
      • Rachel says

        Posted on 5/19/14 at 9:42 pm

        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!

        Reply
    10. Alicia says

      Posted on 10/14/13 at 2:10 pm

      My hubby and daughter are gluten free. Do you think this would be ok with corn tortillas?

      Reply
      • Rachel says

        Posted on 10/14/13 at 2:36 pm

        I haven’t made it with corn tortillas but I don’t see why it wouldn’t work. Sounds good to me!

        Reply
    11. Sarah S says

      Posted on 10/4/13 at 5:16 pm

      How long does this cook from frozen?

      Reply
      • Rachel says

        Posted on 10/5/13 at 7:05 am

        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!

        Reply
    12. Deb says

      Posted on 9/6/13 at 4:46 pm

      Now I’d just love to delete my comments – ha!! Can I do that or do you mind? Thanks!

      Reply
      • Rachel says

        Posted on 9/6/13 at 4:52 pm

        Ha, ha! No worries. It was a completely legit question.

        Reply
    13. Deb says

      Posted on 9/6/13 at 4:45 pm

      Now that I keep reading, I’m guessing you want us to add the enchilada sauce to the meat mixture. Thanks!

      Reply
    14. Deb says

      Posted on 9/6/13 at 4:41 pm

      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!

      Reply
      • Rachel says

        Posted on 9/6/13 at 4:49 pm

        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/

        Reply
    15. jenine says

      Posted on 6/26/13 at 11:55 am

      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?

      Reply
      • Rachel says

        Posted on 6/26/13 at 7:26 pm

        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/

        Reply
    16. Devin says

      Posted on 6/12/13 at 10:06 am

      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.

      Reply
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