This taco pie recipe combines the best parts of beef tacos and a cheesy quiche into a delicious savory pie. Perfect for brunch or dinner!
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 topped with shredded cheese. Now layer that with an egg and cheese mixture on top that’s baked and you have one hearty meal.
- I make this easy, tender dough for the crust and press it in and up the sides of a springform pan
- Ground beef gets seasoned and layered it on top of the dough before adding the egg mixture
- For the egg mixture, I mix eggs, sour cream, some Mexican crema to thin it a bit (or use heavy cream) and shredded cheddar cheese
Do I have to use cheddar cheese
Cheddar is fantastic in this, but shredded Monterey Jack or Oaxacan cheese is great too!
Can I use Taco Seasoning instead?
Absolutely and I have my own Taco Seasoning Blend too, if you’d like to try it. Simply add 4 tablespoons to the ground beef and water for the filling and omit the other herbs and spices (see instructions below).
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.
Hope you’ll make this delicious Tex Mex taco pie recipe soon. Please come back and leave a comment and rate the recipe. I’d love to know what you think of it!
Taco Pie from Scratch + Video
- 6 tbsp cold butter cut into 1/2-inch cubes
- 2 1/2 cups plus 1 tbsp flour (See Note 1)
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1/2 cup plus 1 tbsp milk
- 8 oz sour cream
- 2 tbsp Mexican crema
- 2 medium eggs beaten
- 4 oz cheddar cheese grated
- 1/8 tsp kosher salt
- 1/8 tsp black pepper
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 taco seasoning blend and water and cook. Stir occasionally, until the water has evaporated and sauce thickened, about 3 minutes. Remove from the heat.
- In a medium bowl, whisk the sour cream with the Mexican crema (See Note 5), egg and fold in the cheddar cheese. Season with a pinch each of salt and black pepper.
- Set the dough crust pan on a rimmed baking sheet. Spread the ground meat mixture evenly over the crust and cover with the egg and cheese topping. Bake until the topping is set and the crust is light golden brown, about 45 minutes. Let cool for 15 minutes, remove springform rim. Slice and serve warm.
- You can substitute 1 cup of the flour for masa harina (corn flour).
- 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.
- Adapted from Swedish chef Magnus Nilsson.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.