Think what would happen if a taco and a quiche merged, well this cheesy Beefy Taco Pie is just the ticket. A tender light crust is layered with taco seasoned beef and finished with an egg, cheddar cheese and sour cream topping that bakes in minutes. I show you how to make it in today’s video. Delish!
While I typically think of a quiche for brunch, this merger with taco filling seasoned beef is a great twist and is perfect for lunch or dinner.
How to Make Taco Pie
Who doesn’t love a taco? That well seasoned ground beef and cheese. Add an egg and cheese mixture on top that’s baked and this is one hearty meal.
A homemade, tender dough for the crust of this taco pie is pressed in and up the sides of a springform pan.
I used ground beef with my Taco Seasoning Blend and layered it on top of the dough before adding the egg mixture.
As for the egg mixture, I mix it with sour cream, some Mexican crema to thin it a bit (or use heavy cream) and shredded cheddar cheese. And please, I know it’s so easy to pick up those pre-packaged shredded cheeses, but they coat the shredded cheese with potato starch, which keeps them from clumping together, but at the same time makes melting harder and clumpy. No bueno! Shred your own cheese.
The egg, cheese and sour cream topping almost has the consistency of a quiche or cheesecake!
That’s all there is to it and the result is a flaky, tender crust that holds the taco seasoned beef filling.
The egg and cheese topping sets and cuts beautifully into slices after resting for 15 minutes after baking. Enjoy!
Beefy Taco Pie
- 6 tbsp cold butter cut into 1/2-inch cubes
- 2 1/2 cups plus 1 tbsp flour
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 1/2 cup plus 1 tbsp milk
- 2 tbsp chili powder (See Note 1)
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano Mexican preferred, (See Note 2))
- 1 tsp cornstarch
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp ground coriander
- 1 lb ground beef (See Note 3)
- 2/3 cup water
- 8 oz sour cream
- 2 tbsp Mexican crema
- 2 medium eggs beaten
- 4 oz cheddar cheese grated
Make the Dough
- In a food processor, combine the butter, flour, baking powder and salt and pulse just until the mixture resembles coarse meal. Add the milk and pulse just until the dough comes together. Press the dough evenly over the bottom and halfway up the side of a 9-inch springform pan. Cover with plastic wrap and refrigerate until firm, about 45 minutes.
Make the Filling
- Preheat the oven to 350°F. In a small bowl, whisk together the chili powder, cumin, garlic and onion powders, oregano, cornstarch, kosher salt, black pepper, cayenne and coriander.
- In a medium skillet add the ground beef and cook until browned and cooked through, about 5 minutes. Add the spice blend and water and cook. Stir occasionally, until the water has evaporated, about 3 minutes. Remove from the heat.
- In a medium bowl, whisk the sour cream with the Mexican crema (See Note 4), egg and fold in the cheddar cheese. Season with a pinch each of salt and pepper.
- Set the dough crust on a rimmed baking sheet. Spread the ground meat evenly over the crust and cover with the egg and cheddar topping. Bake until the topping is set and the crust is golden brown, about 45 minutes. Let cool for 15 minutes before serving.
- Use whatever brand you prefer (most brands are varieties of chili peppers with the addition of other spices). I make my own Chili Powder Blend, or use straight up Ancho Chili Powder or Chimayo Chili Powder.
- Mexican oregano is a relative of Lemon Verbena and is native to Mexico. Similar in that it’s pungent like Mediterranean oregano, Mexican oregano has notes of mild licorice and citrus. Mediterranean oregano is a member of the mint family and most often is used in Greek and Italian recipes. Mediterranean oregano is the one most found in spice racks and supermarkets.
- I use 90/10 ground beef, if using 80/20, drain grease before adding spices.
- Substitute heavy cream if you can't find and Mexican Crema.