Are you looking for a cheap, kid-friendly, easy to make recipe? This Taco Pie recipe is the answer! It is also easily adaptable to your family’s tastes!
Jump to Recipe Print RecipeA friend posted this recipe and I decided to try it out! It was super easy to make and is definitely a keeper. 3 out of 5 of us loved it and had seconds, one kid only ate a little and the other kid refused to take a bite and made himself a dinner of cheese, apples, and watermelon. For a new recipe, I consider this a win 🙂
Here’s the original recipe copied from my friend Bonnie. She’s pretty sure she found it online, but after a google search I can’t find it. If I do, I’ll come back and edit this post to give credit to whoever created this recipe. Below the original recipe, I’ll post a few changes I made.
Taco Pie:
Ingredients:
- olive oil
- 1 14 1/2 ounce can diced tomatoes (undrained)
- 6 6-inch flour tortillas
- 12 ounces lean ground beef
- 1 small onion, chopped
- 1 red or green sweet pepper, chopped
- 1/4 teaspoon ground cinnamon
- 1 teaspoon chili powder
- 4 ounces cheddar cheese, shredded
- Fresh cilantro leaves
Directions
1. Preheat oven to 400 degrees F. Brush a 9-inch pie plate with olive oil. Spread a large spoonful of diced tomatoes onto the bottom of pie plate. Arrange four of the tortillas on top of the tomatoes and up the sides of the plate, overlapping as necessary; set aside.
2. In a large skillet cook ground beef, onion, and sweet pepper over medium-high heat until browned; drain off fat. Add chili powder and cinnamon; cook and stir for 1 minute.
3. Stir in about half of the remaining tomatoes. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes.
4. Spoon over tortillas in plate. Cut remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with remaining diced tomatoes.
3. Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. If desired, top with cilantro.
Carrie’s changes:
My kids are not very good with new recipes, so I made a few changes so they would be more likely to try it. I left out the onions and peppers and I totally forgot to buy cilantro so it got left out too.
Next time I make it, I hope to hide one or more of these in it! I could only find 8-inch tortillas, but it really didn’t make a difference. The only other change I made is that I’m pretty sure I added way more than 4 oz. of cheese 🙂 I also served it with a little sour cream on the top of mine.
Bonnie and I talked about how you could sneak all sorts of veggies in this pie like corn and beans
Taco Pie
Ingredients
- 1 tbsp olive oil
- 14.5 ounce can diced tomatoes (undrained)
- 6 6 inch flour tortillas
- 12 ounces lean ground beef
- 1 small onion
- 1 sweet pepper chopped
- ¼ tsp ground cinnamon
- 1 tsp chili powder
- 4 ounces cheddar cheese, shredded
- Fresh Cilantro leaves
Instructions
- Preheat oven to 400 degrees F. Brush a 9-inch pie plate with olive oil. Spread a large spoonful of diced tomatoes onto the bottom of pie plate. Arrange four of the tortillas on top of the tomatoes and up the sides of the plate, overlapping as necessary; set aside.
- In a large skillet cook ground beef, onion, and sweet pepper over medium-high heat until browned; drain off fat. Add chili powder and cinnamon; cook and stir for 1 minute.
- Stir in about half of the remaining tomatoes. Bring to boiling; reduce heat. Cook, uncovered, for 2 minutes.
- Spoon over tortillas in plate. Cut remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with remaining diced tomatoes.
- Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. If desired, top with cilantro.
