A simple yet satisfying one-pot recipe the whole family will enjoy, this taco pie recipe by Peggy Curry from the Curry Girls Kitchen is also great go-to dish for giving to friends on special occasions. Seriously. Everyone who receives a Taco Pie loves it. You can make it a day or two in advance, refrigerate it, and bake it when you’re ready to eat it. This recipe is also great fun to prepare and assemble with children! Bonus: the simple filling magically transforms into lots of other weeknight dishes, such as taco salad, chili, or breakfast burritos. We like to serve it with sliced avocado, guacamole, chopped fresh tomatoes, and/or sour cream. Trust us and make extra so it’s ready when you need it.
Gluten-Free Taco Pie
You can make a vegetarian version of this taco pie using sautéed vegetables (such as cauliflower, zucchini, shitake mushrooms, or whatever you like, along with some chopped onion and jalapeno pepper).
- Olive oil spray or other oil for greasing
- 2 Tablespoons avocado oil
- 1-1/4 pound ground meat chicken, beef, turkey, or even a vegan ground round
- ¼ teaspoon jalapeño or serrano chili pepper optional
- 1 Tablespoon Mexican seasoning blend plus more for sprinkling (or 2 teaspoons chili powder plus 1 teaspoon ground cumin and 2 Tablespoons chopped cilantro)
- 1 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 cup organic ketchup
- 3 large tortillas grain-free tortilla suggestions: Siete Almond Flour Tortillas and or LA Tortilla Factory Cauliflower Tortillas
- 1 15.5 ounce can refried beans
- 1 15.5 ounce can organic corn or 1 cup fresh or frozen corn
- 1 cup Mexican cheese blend shredded (or 1 to 2 cups any vegan cheese, like Violife, Miyoko’s, or Daiya)
- Mexican seasoning blend
- 1 Tablespoon chopped cilantro
Preheat the oven to 350°F. Spray the inside of a 9-inch pie plate with oil or rub it with a bit of oil with a paper towel.
Heat a pan over medium heat. Add the oil. Add the ground meat and jalapeno. Cook, stirring occasionally, until browned, about 5 minutes. Stir in 1 tablespoon of the Mexican seasoning blend and the garlic powder, sea salt, and ketchup. Simmer for 5 to 10 minutes on low heat to absorb any remaining moisture. Add a tablespoon or two of water if the meat starts to stick.
Layer 1 large tortilla onto the prepared pie plate, then spread one-third of the refried beans onto the tortilla. Layer one-third of the taco filling over the beans. Sprinkle on one-third of the corn. Top with one-third of the grated cheese blend. Repeat the layering two more times, then finish the top of the “pie” with a sprinkling of Mexican seasoning blend and fresh chopped cilantro.
Bake uncovered until the pie is hot and bubbly with a lightly browned top, 20 to 30 minutes. Let sit for 5 minutes, then slice into 6 pieces.
For a dairy-free version, use 1 to 2 cups of your favorite vegan cheese.
You can also make a single portion using smaller corn tortillas for a perfect easy meal for one. Simply assemble 2 layers instead of 3 and bake for 15 minutes covered then 5 minutes uncovered.
Photography Laura Dart Photography