Perfect Taco Pie
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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).
Kitchen Tip
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!
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Taco Pie from Scratch + Video
Ingredients
Dough
- 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
Filling
- 1.5 lbs ground beef (See Note 4)
- 2 tbsp chili seasoning (See Note 2)
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano Mexican preferred (See Note 3)
- 1 tsp cornstarch
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp ground coriander
- 2/3 cup water
Topping
- 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
Instructions
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.
Egg Topping
- 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.
Video
Notes
- 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.
Nutrition
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.
I have not tried this recipe. It looks good, the reviews are good. But it is supposed to be a taco pie. Why is there no cornmeal or masa in the crust? Seems to me that would bring it up several notches
Definitely, you could substitute 1 cup of the flour for masa harina Judy.
I loved the flavor but mine was crumbly. I missed something that held the ground beef together
The 7th ingredient in the beef filling is cornstarch and with the water it should help make a reduced sauce to hold it together. Did you possibly miss the cornstarch? Let me know.
I tried this recipe and we absolutely LOVE it! I am curious though if this can be prepped and frozen for future?
I personaly have never tried that Tamra. If you do it, please let me know and I will updated the recipe card.
I thought I’d give this a try. I love tacos and quiche and it’s kind of the two mixed. Great idea! Thanks for sharing
Thank you! I hope you enjoy it as much as we do!
Do you think the pie crust would work if I subbed some cornmeal for the flour? Thinking a cornbread-like crust would be so delicious!
That really sounds good. If you do, let me know how it turns out Emily!
Love the idea of a taco and a quiche combination…it looks terrific. I like the way you can see all the layers of deliciousness in each slice.
So, so good Karen. Hope you give it a try! 🙂
OMG! I saw you make this on IG and had to pop over to check out the full recipe Kev! This would go over so well at our house!
Thanks so much Mary Ann. It’s great to feed a crowd, for brunch or lunch, too. Love the flavors and pie crust texture. Enjoy friend!
I am definitely in on the whole taco meets quiche idea – two of my favorite things to eat – why not combine them? Must try!!
This is great for brunches, too!
Hey Kevin! What a great merger this is! You always come up with such great recipes my friend. I can’t wait to try this.
I hope you enjoy this as much as I do Dorothy. How goes things down South these days?
This is a pie I can totally get behind! While I do love sweet pies, savoury beats ’em every time! This looks super comforting, Kevin! With a little snow today, this would be perfect!
This would be perfect to warm you up Dawn! 🙂