Introduction
The kitchen smelled of cumin and hot corn tortillas as the skillet hissed; that sound always brings me home. I pulled this Taco Pie from the oven and the edges were browned, the salsa bubbling—so cozy and simple. This always takes me back to Sunday dinners. If you like easy weeknight pies, I also like this hands-on cups pie guide for other quick savory ideas.
Why You’ll Love This
- Ready in under an hour, and kids usually ask for seconds.
- Uses pantry staples so it’s wallet-friendly.
- One-pan filling, then a simple batter — minimal cleanup.
- Flexible: swap cheeses or salsa to suit your mood.
Quick Recipe Snapshot
- Servings: 6
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Skill level: Easy
- Taste: savory + tangy with a cheesy bite
This recipe is straightforward, so you’ll feel confident the first time and every time after.
Ingredients You’ll Need
- 1 1/2 lbs lean ground beef
- 1 packet taco seasoning
- 1 (4.5 oz) can diced green chiles
- 1/2 cup salsa
- 1 cup cheddar cheese, grated
- 1/2 cup Bisquick mix
- 1 cup milk
- 3 large eggs
- Kosher salt and freshly ground black pepper, to taste
- Cilantro, finely chopped
Chef notes:
- Use mild salsa for kid-friendly heat.
- Fresh cilantro brightens the finish.
- Extra cheddar makes it gooier.
- Try the loaded potato taco bowl for a hearty side idea.
How to Make It
- First, preheat the oven to 400°F and spray a 9-inch pie plate with nonstick spray.
- Then, heat a skillet over medium and add the ground beef; cook until no pink remains and you hear a steady sizzle.
- Next, drain any fat, return the pan to medium, and stir in the taco seasoning; the aroma will bloom in about a minute.
- Add the diced green chiles and salsa; stir until glossy and slightly thickened, about 2 minutes.
- Meanwhile, spread the beef mixture evenly in the prepared pie plate and sprinkle the grated cheddar over the top.
- In a medium bowl, whisk the Bisquick, milk, and eggs until smooth; it should pour like cream.
- Pour the batter over the beef and cheese slowly; you’ll see it settle between pockets of filling.
- Finally, bake until the top turns golden and a toothpick in the center comes out clean, 25–30 minutes; the edges should look set and puffed.
If you want a playful dessert later, I often pair this with a simple treat like whoopie pies for company.
Kitchen Tips (From My Kitchen)
- Time-saver: Brown the beef the night before and refrigerate; then assemble and bake when you want it.
- Common mistake + fix: If the batter pools and won’t set, bake a few extra minutes and reduce the oven by 25°F to finish without over-browning.
- Simple variation: Stir a spoonful of chipotle in adobo into the salsa for smoky heat.
Serving Ideas
- Weeknight dinner: Serve with tortilla chips and a simple green salad.
- Brunch twist: Top slices with a fried egg and hot sauce.
- Casual party: Cut into wedges and offer bowls of guacamole, sour cream, and pico.
- Holiday side: Place in a warm casserole dish alongside roasted vegetables.
Garnish with cilantro, lime wedges, or pickled jalapeños.
Storing & Leftovers
- Fridge: Keep covered for 3–4 days.
- Freezer: Wrap tightly and freeze for up to 2 months (thaw overnight in fridge).
- Reheat: Warm slices in a 350°F oven for 10–12 minutes to keep edges crisp.
Leftover idea: Chop into strips and toss into a salad or fold into a warm tortilla for a quick sandwich.
Taco Pie
Ingredients
Method
- Preheat the oven to 400°F and spray a 9-inch pie plate with nonstick spray.
- Heat a skillet over medium and add the ground beef; cook until no pink remains and you hear a steady sizzle.
- Drain any fat, return the pan to medium, and stir in the taco seasoning; the aroma will bloom in about a minute.
- Add the diced green chiles and salsa; stir until glossy and slightly thickened, about 2 minutes.
- Spread the beef mixture evenly in the prepared pie plate and sprinkle the grated cheddar over the top.
- In a medium bowl, whisk the Bisquick, milk, and eggs until smooth; it should pour like cream.
- Pour the batter over the beef and cheese slowly; you’ll see it settle between pockets of filling.
- Bake until the top turns golden and a toothpick in the center comes out clean, 25–30 minutes; the edges should look set and puffed.
Notes
FAQs
Q: Can I make this ahead?
A: Yes — assemble and refrigerate for a day; then bake straight from the fridge, adding 5–8 extra minutes.
Q: What swaps work well?
A: Turkey or chicken works for leaner meat, and pepper jack adds kick. Taco Pie takes flavors well, so don’t be shy.
Q: How do I know it’s done?
A: The top should be golden and a toothpick in the center comes out clean; the filling will stop jigging.
Q: Can I freeze it?
A: Yes — cool fully, wrap tightly, and freeze. Thaw overnight before reheating.
Final Thoughts
This Taco Pie is the kind of home cooking that fits busy lives: honest, comforting, and adaptable. Try it once, then tweak the salsa or cheese to make it yours. I hope it becomes a Sunday staple in your house — enjoy every warm, cheesy bite of Taco Pie.
Conclusion
For another simple take on this idea, try the Easy Taco Pie recipe from The Country Cook, or see a playful weeknight twist at the Weeknight Taco Pie Recipe on Taste and Tell Blog.
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