Taco Pie brings everything you love about taco night into a single, easy, cheesy dinner that the whole family will enjoy. A crisp tortilla crust holds seasoned ground beef and bell peppers, while a creamy filling of Greek yogurt, eggs, and cheese gives the dish a Tex-Mex quiche feel. It’s a fresh way to do taco night.
Tacos for dinner are always a winning idea, and sometimes you want those familiar flavors in a different form. Taco salad and taco pasta both satisfy, but this taco pie recipe is a new favorite. Think of it as a mashup between tacos and quiche: all the taco ingredients held together by a creamy, cheesy custard. Instead of a pastry crust, tortillas form the base, which makes it much easier for a weeknight.
What Makes This Taco Pie a Win
- Big taco flavor. Tex-Mex herbs and spices, garlic, green chiles, and optional cayenne deliver major taco vibes.
- Creamy filling. Greek yogurt makes the egg mixture creamier without making the pie heavy.
- Highly toppable. Avocado, salsa, Greek yogurt, cilantro—all your favorite taco toppings work here too.
Ingredients and Substitutions
The full ingredient list is in the recipe card below, but here are some notes to keep in mind.
- Flour tortillas. Three 10-inch burrito-size tortillas create the crust. Low-carb tortillas work, but regular flour tortillas are fine too. If they feel stiff, microwave them for about 15 seconds before arranging them in the pie plate so they’re more pliable.
- Olive oil. For sautéing the peppers and onion until tender.
- Yellow onion. Dice it fairly small so it distributes evenly throughout the filling.
- Bell peppers. One green and one red are used here, but yellow or orange can replace the red pepper.
- Ground beef. 90% lean ground beef is used in this taco pie.
- Seasonings. Chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, and optional cayenne bring the taco flavor, while kosher salt and ground black pepper enhance the overall taste.
- Diced green chiles. Drain them first so they don’t make the filling watery.
- Eggs. Let them come to room temperature.
- Plain Greek yogurt. Bring it to room temperature too so it combines more smoothly with the eggs.
- Hot sauce. Cholula was used. Adjust the amount to your family’s taste preferences.
- Sharp cheddar or pepper Jack cheese. Sharp cheddar gives classic ground beef taco flavor; pepper Jack is a great choice if you want extra heat. Some goes inside the filling and the rest melts over the top.
- Toppings. Diced avocado, Greek yogurt (or sour cream), salsa, green onions, and chopped cilantro were served with this pie, but any favorite taco toppings work.
Step-by-Step Instructions
Make the Tortilla Crust
Place a rack in the center of your oven and preheat to 375°F. Lightly coat a deep-dish pie plate with nonstick spray. Arrange the three tortillas in the pie plate, overlapping them across the bottom and allowing their edges to extend slightly over the sides like a pie crust. Pleat the tortillas where necessary so they sit relatively flat against the sides. Mist with nonstick spray and bake for 5 minutes.
Cook the Vegetables
Heat the olive oil in a large skillet over medium-high heat. Add the onion and both bell peppers. Cook for 8 to 10 minutes, stirring periodically, until the vegetables are softened.
Brown the Beef
Add the ground beef and break it into small crumbles. Stir in the seasonings and green chiles. Continue cooking and breaking apart the meat until the beef is completely cooked through.
Let the Filling Cool
Transfer the beef mixture to a large bowl and let it cool for 10 minutes, stirring once or twice. If you pour the egg mixture directly into piping hot beef, the eggs will cook.
Make It Creamy
In a separate bowl, whisk the eggs, Greek yogurt, and hot sauce until completely smooth. Pour the egg mixture over the cooled beef, then fold in 1 cup of the shredded cheese.
Assemble
Spread the filling inside the tortilla crust and smooth the top into an even layer. Sprinkle over the remaining cheese. Use strips of aluminum foil or a pie crust shield to tent the exposed tortilla edges to keep them from burning.
Bake
Bake for 40 to 45 minutes, or until the eggs are set. Let the taco pie rest for 10 minutes, then slice and enjoy.
Erin’s Testing Notes
The first version wasn’t quite right: it wasn’t creamy enough and lacked flavor. The solution was upping the spices and adding Greek yogurt to make the filling creamier without heavy cream. Like tacos, this taco pie is made for toppings, so load it up with more Greek yogurt (or sour cream), guacamole, and salsa.
What to Serve with Taco Pie
- Salad. A black bean corn salad adds extra protein and fiber to your meal.
- Beans. Crock Pot pinto beans and Instant Pot black beans are both reader favorites.
- Rice. Cilantro lime rice makes an easy, affordable side dish.
Storage and Reheating
To store: Refrigerate leftover taco pie in an airtight container for up to 4 days. Store the toppings separately.
To reheat: Warm individual slices in the microwave until heated through, or place them in a 350°F oven until warm.
To freeze: Wrap the whole pie in the pie dish or freeze individual slices in an airtight container for up to 2 months. For even reheating, thaw in the refrigerator first.
Recipe Card
Course: Main Course
Cuisine: American, Mexican
Prep Time: 25 minutes
Cook Time: 55 minutes
Resting Time: 20 minutes
Total Time: 1 hour 40 minutes
Servings: 6 servings
Calories: 330 kcal
Author: Erin Clarke / Well Plated
Ingredients
- 3 (10-inch) flour tortillas, burrito size (low carb used)
- 2 teaspoons olive oil
- 1 small yellow onion, cut into ¼-inch dice
- 1 green bell pepper, cut into ¼-inch dice
- 1 red bell pepper, cut into ¼-inch dice
- 1 pound 90% lean ground beef
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 1 (4-ounce can) diced green chiles, drained
- 4 large eggs, at room temperature
- ⅓ cup plain nonfat Greek yogurt, at room temperature, plus additional for serving
- 2 teaspoons hot sauce (Cholula used)
- 1 ½ cups shredded sharp cheddar cheese or pepper Jack cheese (6 ounces), divided
- For serving: diced avocado, sour cream or plain Greek yogurt, salsa, sliced green onion or chopped cilantro
Instructions
- Place a rack in the center of your oven and preheat to 375°F. Lightly coat a 9-inch deep dish pie plate with nonstick spray. If the tortillas feel stiff, warm them in the microwave for 15 seconds so they bend easily without cracking.
- Lay the tortillas into the pie plate, overlapping them across the center so that the edges of the tortillas slightly extend over the top of the plate like the sides of a pie crust. Pleat the edges to flatten them along the edge of the plate. Mist all over with nonstick spray and bake 5 minutes. Set aside.
- Heat the olive oil in a large skillet over medium-high. Add the onion, red bell pepper, and green bell pepper. Cook, stirring, until softened, 8 to 10 minutes.
- Add the beef and cook, breaking it into small crumbles. Add the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, cayenne, and green chiles. Stir and continue to break apart the meat until it is fully cooked through and no pink remains.
- Transfer the beef mixture to a large bowl and let it cool 10 minutes, stirring once or twice to release heat from the bottom of the bowl.
- In a medium bowl, whisk the eggs, Greek yogurt, and hot sauce together until completely smooth with no white streaks. Pour over the cooled beef, add 1 cup of the shredded cheese, and fold until everything is evenly combined.
- Spread the filling into the tortilla crust, smoothing the top into an even layer. Sprinkle with the remaining ½ cup cheese. With foil strips or a pie crust shield, tent the edges of the tortilla so it doesn’t overbrown.
- Bake 40 to 45 minutes, until the center is set (use a butter knife to peek into the center. It should look moist but you shouldn’t see liquid pooling).
- Let the taco pie rest 10 minutes. Use a long knife with a sharp, pointy tip to slice (it takes a bit of elbow grease to get through the tortillas). Or for easier slicing, use a large spatula to gently and carefully slide the pie out onto a cutting board, then slice with a chef’s knife. Serve with a generous amount of your toppings of choice.
Nutrition
Serving: 1 (of 6) | Calories: 330kcal | Carbohydrates: 23g | Protein: 24g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 174mg | Sodium: 905mg | Potassium: 503mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1566IU | Vitamin C: 43mg | Calcium: 114mg | Iron: 5mg
