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Easy Cheesy Taco Pie

Easy Cheesy Taco Pie is a Tex-Mex-inspired dinner with seasoned ground beef, salsa, and bubbly melted cheese inside a flaky golden crust. It bakes at 375°F (190°C) until the top is set, making it an easy weeknight meal and great for meal prep.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 1 lb lean ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet taco seasoning
  • 0.5 cup water
  • 1 cup chunky salsa
  • 1 can (4 oz) diced green chilies
  • 1 cup corn kernels
  • 1 cup black beans, drained and rinsed
  • 2 cup shredded Mexican cheese blend
Crust
  • 1 9-inch refrigerated pie crust
  • 1 egg, beaten (for brushing)
Garnish
  • 1 chopped cilantro
  • 1 green onions
  • 1 sour cream
  • 1 diced tomatoes
  • 1 sliced avocado
  • 1 jalapeño slices (optional)

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and bake
  1. Preheat the oven to 375°F (190°C) and place a sheet pan on the middle rack so it heats with the oven.
  2. Press the refrigerated pie crust into a 9-inch pie dish, shaping the edges evenly for a clean bake.
  3. Cook the ground beef and onion in a large cast iron skillet over medium-high heat until browned, with no large pink pockets remaining.
  4. Add the minced garlic and cook for 30 seconds, stirring until fragrant.
  5. Stir in the taco seasoning and water, scraping up any browned bits so the flavor clings to the beef.
  6. Add the chunky salsa, diced green chilies, corn kernels, and black beans, then stir until everything is evenly combined.
  7. Simmer for 5 minutes, until the mixture thickens slightly and looks cohesive rather than watery.
  8. Remove from the heat and stir in 1 cup of shredded cheese until melted and glossy.
  9. Spoon the filling into the prepared crust and smooth the top so it bakes evenly.
  10. Sprinkle the remaining cheese evenly over the top so it melts into a bubbly layer.
  11. Brush the crust edges with beaten egg to help them brown, using a light, even coat.
  12. Bake for 30–35 minutes at 375°F (190°C), until the crust is golden and the cheese is bubbly.
  13. Cool for 5 minutes before slicing so the filling sets and slices stay intact.
Garnish and serve
  1. Top the warm pie with chopped cilantro and green onions for a fresh finish.
  2. Add sour cream, diced tomatoes, and sliced avocado for creamy, juicy contrast.
  3. If using jalapeño slices, place them on top to add heat and color.

Notes

For the cleanest slices, let the pie cool for the full 5 minutes, then serve with toppings. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 350°F (175°C) until warmed through. Freeze yes: freeze slices wrapped tightly for up to 2 months and thaw overnight in the fridge. If you want a lighter option, use leaner ground beef (or ground turkey) and reduce the cheese by 1/2 cup.