This hearty taco pie turns familiar taco-night flavors into a sliceable, family-friendly dinner. A crisp pie crust holds seasoned beef or bison, beans, corn, vegetables, and melted cheese—then everyone can add their favorite toppings.
A QUICK NOTE
The meat amount is flexible: use about 1 pound for a lighter pie or closer to 2 pounds for a heartier, higher-protein filling. If making two pies, divide the cooked filling evenly between both crusts.
BAKE TIME
20–26 minutes
INGREDIENTS
1 refrigerated 9-inch pie crust
1–2 pounds lean ground beef or bison
1 tablespoon olive oil
1 onion, diced
1 bell pepper, diced
1 packet low-sodium taco seasoning
½ cup salsa per pound of meat
1 can low-sodium black beans, drained and rinsed
1 can sweet corn, drained
1 cup shredded Mexican-blend cheese
OPTIONAL TOPPINGS
Shredded lettuce
Diced tomatoes
Low-fat sour cream or Greek yogurt
Sliced avocado
Taco sauce or additional salsa
DIRECTIONS
1. Preheat the oven to 400°F.
2. Heat the olive oil in a skillet over medium heat. Add the ground beef or bison, onion, and bell pepper. Once the meat begins to brown, stir in the salsa, black beans, corn, and taco seasoning.
3. Continue cooking until the meat is fully cooked and the vegetables are tender. Simmer briefly to reduce any excess liquid.
4. Fit the pie crust into a pie dish. Crimp the edges and poke holes in the bottom with a fork. Bake for 10–13 minutes, or until lightly golden.
5. Spoon the taco filling into the crust and top with shredded cheese. Bake for another 10–13 minutes, or until the cheese is melted and golden. If making two pies, divide the filling evenly between both crusts.
6. Let the pie rest for a few minutes, then slice and serve with your favorite toppings.
