I made this taco pie last night and honestly… it disappeared faster than I could blink. I was aiming for something cozy and easy, and this hit every mark.
It’s layered with all the best taco flavors—seasoned beef, gooey cheese, and that golden biscuit-style crust that soaks up all the goodness.
We topped ours with sour cream, salsa, and a handful of crushed chips, and it was like taco night, but way more comforting and filling.
It’s the kind of recipe that gets requested again before you even finish eating. And the best part? It’s super customizable and so easy to throw together on a weeknight.
Why You’ll Love This Recipe
Taco pie is everything you love about tacos, baked into a warm, cheesy pie that’s perfect for weeknight dinners or casual entertaining.
It’s simple, filling, and crowd-pleasing—even the picky eaters come back for seconds. The layers bake into each other to create this soft-yet-slightly-crispy comfort food that’s packed with flavor.
What makes it even better? You can prep it ahead, customize it with toppings or mix-ins, and use pantry staples. It’s perfect for busy families or when you just want something hearty and satisfying without standing at the stove all night.
What You’ll Need
For the base:
- 1 lb ground beef
- 1 packet taco seasoning (or homemade)
- ½ cup water
- 1 can (8 oz) refrigerated crescent roll dough OR biscuit dough
For the filling:
- 1 cup sour cream
- 1 cup shredded cheddar cheese (or Mexican blend)
- ½ cup salsa
Optional toppings:
- Shredded lettuce
- Diced tomatoes
- Chopped green onions
- Jalapeño slices
- Crushed tortilla chips
- Extra salsa or hot sauce
Pro Tips
- Brown the beef well. Let it get some color for max flavor before adding the seasoning.
- Use crescent dough for flakiness. Buttery crescent rolls give a flaky, soft base—biscuit dough works too for a denser bottom.
- Drain the beef. This keeps the bottom crust from getting soggy.
- Add layers in order. Spread sour cream, then beef, then cheese to help everything melt together evenly.
- Let it rest. After baking, let it sit for 5–10 minutes before slicing so the layers stay intact.
Tools You’ll Need
- 9-inch pie dish or 8×8 baking dish
- Skillet for browning beef
- Mixing spoon or spatula
- Measuring cups
- Oven mitts
- Knife or pie server
Substitutions and Variations
- Ground meat: Swap ground turkey or chicken for beef.
- Vegetarian: Use lentils or plant-based crumbles instead of meat.
- Crust: Try a cornbread mix or even tortillas layered on the bottom.
- Add-ins: Stir in black beans, corn, or chopped green chilies to the filling.
- Spice it up: Use pepper jack cheese or add chipotle powder to your beef.
Make-Ahead Tips
- Assemble ahead: You can fully assemble the pie, cover it, and refrigerate for up to 24 hours before baking.
- Freeze unbaked: Wrap the unbaked pie tightly and freeze for up to 2 months. Thaw in the fridge overnight, then bake.
- Reheat well: This taco pie reheats beautifully, either in the oven or microwave.
- Double it: Make two and freeze one for later—you won’t regret it.
How to Make Taco Pie
Step 1: Preheat and Brown the Beef
Preheat your oven to 375°F (190°C). In a large skillet over medium heat, brown 1 lb ground beef until fully cooked. Drain excess fat.
Step 2: Season the Meat
Add 1 packet taco seasoning and ½ cup water to the cooked beef. Simmer until thickened and flavorful, about 3–5 minutes.
Step 3: Prepare the Crust
Unroll the crescent dough and press it into the bottom and sides of your greased pie dish or baking dish, sealing seams if needed.
Step 4: Layer the Filling
Spread 1 cup sour cream over the dough, then spoon the seasoned beef over it. Top with ½ cup salsa and 1 cup shredded cheese.
Step 5: Bake
Bake at 375°F for 25–30 minutes, or until the crust is golden and the cheese is melted and bubbly.
Step 6: Rest and Serve
Let the pie sit for 5–10 minutes before slicing. Add your favorite toppings and serve warm.
Serving Suggestions
- Serve slices with a fresh green salad or cilantro lime rice
- Top with guacamole, pico de gallo, or crushed chips
- Pair with Mexican street corn or a simple black bean side
- Make a taco bar with toppings so everyone can customize their slice
- Add a cold glass of lime agua fresca or iced tea for a perfect meal
Leftovers & Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze slices individually wrapped in foil or parchment for up to 2 months.
- Reheat: Warm in the oven at 350°F or microwave individual slices for 1–2 minutes.
- Make it lunch-friendly: Leftovers are great for packed lunches or bento boxes.
Nutrition & Benefits
This dish is full of protein from the ground beef and calcium from all that cheesy goodness. Using lean meat and light sour cream can lighten it up without sacrificing flavor.
The crust offers satisfying carbs, and adding veggies like tomatoes, lettuce, or avocado boosts the fiber and freshness. It’s a well-rounded, crave-worthy comfort meal that doesn’t feel overly heavy.
Recipe FAQ
1. Can I use a different crust?
Yes! Crescent dough is easiest, but biscuit dough, puff pastry, or even a tortilla layer will work.
2. Can I make this ahead and bake later?
Absolutely—assemble it ahead, refrigerate, and bake when ready. Just allow for a few extra minutes in the oven.
3. Can I add veggies?
Definitely! Stir in corn, beans, or sautéed bell peppers to bulk it up.
4. How do I keep the bottom from getting soggy?
Drain the beef well and avoid overloading with salsa. Baking the crust for 5 minutes before assembling helps too.
5. Is it kid-friendly?
Very! It’s mild, cheesy, and totally customizable—great for picky eaters.
Hearty, Cheesy, and Family-Tested
Taco pie is one of those recipes that delivers on every level—easy to make, fun to eat, and super satisfying.
Whether it’s a weeknight dinner, potluck contribution, or comfort food craving, this dish always hits the spot. Plus, with endless ways to customize, it’s a recipe you’ll turn to again and again.