🌮 My Cheesy Beef Taco Pie is the ultimate Mexican comfort food. Crescent roll dough forms the crust, layered with crushed tortilla chips, seasoned ground beef, sour cream, tomatoes, and plenty of cheese for a filling dish ready in under an hour.
Easy Taco Pie Recipe
This hearty taco pie is ideal for weeknight Taco Tuesdays, casual gatherings, tailgates, or holiday potlucks. It’s simple to prepare, crowd-pleasing, and flexible enough to use your favorite taco fillings.
- This pie bakes all your favorite taco flavors into one layered, juicy, savory dish.
- Prep time is minimal — about 10 minutes — then it bakes in the oven.
- Versatile: swap proteins or cheeses to suit preferences, but avoid overfilling the pie dish.
Serve with guacamole, tortilla chips, a simple salad, or rice and beans for a complete, satisfying meal.
Ingredients You’ll Need
Just eight main ingredients make this cheesy taco pie. Use what you like and adjust seasonings to taste.
- Ground beef: You can substitute ground pork or turkey. If using lean turkey, add a little oil while browning to prevent dryness.
- Taco seasoning: Choose reduced-sodium if you prefer less salt.
- Diced tomatoes: Low- or no-salt varieties help control overall saltiness.
- Crescent rolls: Store-bought crescent dough forms the crust.
- Corn tortilla chips: Crushed chips add texture.
- Sour cream: Adds creaminess; Greek yogurt will change flavor and texture.
- Shredded cheese: Cheddar, Mexican blend, or pepper jack work well.
- Fresh cilantro: For garnish and brightness.
How to Make Taco Pie with Crescent Roll Crust
- Brown the beef: Cook ground beef in a large skillet over medium-high heat, breaking it into pieces. Drain excess grease if necessary. Add taco seasoning and the diced tomatoes (including their juices), then reduce heat and simmer briefly to combine.
- Make the crust: Unroll the crescent dough and press it into the bottom and up the sides of a greased 9-inch pie dish. Patch seams gently so the dough covers the base and sides.
- Layer: Sprinkle about 3/4 cup crushed tortilla chips over the crust, spoon the beef mixture on top, spread sour cream evenly leaving a small margin around the edge, then sprinkle another 1/2 cup crushed chips and top with shredded cheese.
- Bake: Place the pie dish on a baking sheet to catch any overflow and bake in a preheated 350°F oven until the cheese is melted and lightly golden, about 25–40 minutes depending on your oven. Begin checking around 25–30 minutes.
- Serve: Garnish with chopped cilantro and serve immediately with desired taco toppings such as lettuce, tomatoes, green onions, salsa or extra sour cream.
Cheesy Beef Taco Pie
Equipment
- 9-inch pie dish
- Large skillet
Ingredients
- 1 pound lean ground beef (about 85% lean)
- 1 (1-ounce) packet taco seasoning (reduced-sodium recommended)
- 1 (14.5-ounce) can petite diced tomatoes (use low- or no-salt if preferred)
- 1 (8-ounce) tube crescent rolls
- 3/4 cup crushed corn tortilla chips + 1/2 cup crushed chips for topping
- 12 ounces (1 1/2 cups) sour cream
- About 6 ounces shredded Mexican cheese blend (or cheddar, pepper jack)
- 2 tablespoons fresh cilantro, finely chopped for garnish
Instructions
- Preheat oven to 350°F. Spray a 9-inch pie dish with cooking spray and set aside.
- In a large skillet, cook the ground beef over medium-high heat until browned, about 5 minutes, breaking it into pieces as it cooks. Drain excess grease if needed.
- Add taco seasoning (do not add the packet-recommended water), then add the diced tomatoes with their juices. Reduce heat to low and simmer about 5 minutes to combine.
- Meanwhile, unroll the crescent rolls and press them into the pie dish to cover the base and come up the sides. Pinch seams to patch any gaps; the dough will expand and bake together.
- Sprinkle 3/4 cup crushed tortilla chips over the crust, then spread the cooked beef mixture evenly over the chips.
- Spoon and spread the sour cream over the beef, leaving a 1/2-inch margin around the edge. Sprinkle the remaining 1/2 cup crushed chips on top, then evenly top with shredded cheese.
- Place the pie dish on a baking sheet and bake for 25–40 minutes, or until the cheese is melted and lightly golden. Start checking at 25–30 minutes as ovens vary.
- Remove from the oven, sprinkle with chopped cilantro, and serve immediately with your favorite toppings.
Notes
To keep the dish from tasting too salty, use reduced-sodium taco seasoning and low- or no-salt diced tomatoes.
Storage: Best served fresh and warm. Store airtight in the refrigerator for up to 5 days or freeze for up to 2 months.
Nutrition
Serving: 1 | Calories: 366 cal | Carbohydrates: 19 g | Protein: 25 g | Fat: 21 g | Saturated Fat: 10 g | Sodium: 667 mg
Nutrition information is an approximation.
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