Taco Pie
Taco pie layers a tortilla crust with seasoned beef, bell peppers and a creamy, cheesy filling. It’s an easy, satisfying twist on taco night!
Prep: 25 minutes
Cook: 55 minutes
Total: 1 hour 40 minutes
Servings: 6 servings
Ingredients
- 3 10-inch flour tortillas burrito size (I used low carb)
- 2 teaspoons olive oil
- 1 small yellow onion cut into ¼-inch dice
- 1 green bell pepper cut into ¼-inch dice
- 1 red bell pepper cut into ¼-inch dice
- 1 pound 90% lean ground beef
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 ¼ teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper optional
- 1 (4-ounce can) diced green chiles, drained
- 4 large eggs at room temperature
- ⅓ cup plain nonfat Greek yogurt at room temperature, plus additional for serving
- 2 teaspoons hot sauce I used Cholula
- 1 ½ cups shredded sharp cheddar cheese or pepper Jack cheese 6 ounces, divided
For serving:
- Diced avocado
- Sour cream or plain Greek yogurt
- Salsa
- Sliced green onion or chopped cilantro
Instructions
- Place a rack in the center of your oven and preheat to 375°F. Lightly coat a 9-inch deep dish pie plate with nonstick spray. If the tortillas feel stiff, warm them in the microwave for 15 seconds so they bend easily without cracking.
- Lay the tortillas into the pie plate, overlapping them across the center so that the edges of the tortillas slightly extend over the top of the plate like the sides of a pie crust. Pleat the edges to flatten them along the edge of the plate. Mist all over with nonstick spray and bake 5 minutes. Set aside.
- Heat the olive oil in a large skillet over medium-high. Add the onion, red bell pepper, and green bell pepper. Cook, stirring, until softened, 8 to 10 minutes.
- Add the beef and cook, breaking it into small crumbles. Add the chili powder, cumin, smoked paprika, garlic powder, oregano, salt, black pepper, cayenne, and green chiles. Stir and continue to break apart the meat until it is fully cooked through and no pink remains.
- Transfer the beef mixture to a large bowl and let it cool 10 minutes, stirring once or twice to release heat from the bottom of the bowl.
- In a medium bowl, whisk the eggs, Greek yogurt, and hot sauce together until completely smooth with no white streaks. Pour over the cooled beef, add 1 cup of the shredded cheese, and fold until everything is evenly combined.
- Spread the filling into the tortilla crust, smoothing the top into an even layer. Sprinkle with the remaining ½ cup cheese. With foil strips or a pie crust shield, tend the edges of the tortilla so it doesn't overbrown.
- Bake 40 to 45 minutes, until the center is set (use a butter knife to peek into the center. It should look moist but you shouldn't see liquid pooling).
- Let the taco pie rest 10 minutes. Use a long knife with a sharp, pointy tip to slice (it takes a bit of elbow grease to get through the tortillas). Or for easier slicing, use a large spatula to gently and carefully slide the pie out onto a cutting board, then slice with a chef's knife. Serve with a generous amount of your toppings of choice
Notes
- TO STORE: Refrigerate leftover taco pie in an airtight container for up to 4 days. Store the toppings separately.
- TO REHEAT: Warm individual slices in the microwave until heated through, or place them in a 350°F oven until warm.
- TO FREEZE: Wrap the whole pie in the pie dish or freeze individual slices in an airtight container for up to 2 months. For even reheating, I recommend thawing in the refrigerator first.
Nutrition
Serving: 1(of 6)Calories: 330kcalCarbohydrates: 23gProtein: 24gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 174mgSodium: 905mgPotassium: 503mgFiber: 3gSugar: 4gVitamin A: 1566IUVitamin C: 43mgCalcium: 114mgIron: 5mg
