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.
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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!
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: http://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.