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A Mexican-inspired version of chicken potpie, this easy taco pie recipe is a fun twist on a favorite family dinner! Ground beef, zesty seasoning, corn, and peppers come together with cheese and a Jiffy cornbread crust for an easy weeknight supper.
Table of Contents
Whether we’re enjoying a 5-ingredient taco casserole, taco bake with fritos, Dorito taco salad, or taco soup, Taco Tuesday is always a popular evening in our house! This easy taco pie is yet another twist on the theme, and it’s a tasty new way to surprise everybody at the table.
What is Taco Pie?
There are any number of different versions of taco pie. Some include Doritos, Fritos, or tortilla chips as a crust, some have a base of refried beans, and others boast crescent roll dough.
Our favorite taco pie recipe offers all of the same basic flavors of a regular taco, but they come together in an easy-to-eat casserole. Instead of crunchy corn tortilla shells, we use a moist, flavorful, and delicious cornbread crust. You can garnish individual servings with all of your favorite toppings, too. Try salsa, pico de gallo, fresh tomatoes, avocado or guacamole, pickled red onion, sour cream, fresh cilantro, and more!
Ingredients
This is just a quick overview of the ingredients that you’ll need for a taco pie. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Ground beef: the base of the casserole. Sub with ground turkey, ground chicken, ground pork, or ground sausage if you prefer an alternate protein.
- Onion, bell pepper, and corn: veggies that add flavor to the filling, bulk up the dish, and contribute a nutritional boost.
- Taco seasoning mix: use a packet of seasoning for a shortcut, or make your own seasoning at home. Pick a reduced sodium variety if you’re sensitive to salt.
- Chopped green chilies: for even more Tex-Mex flavor.
- Cheese: I like a shredded Mexican cheese blend, but any good melting cheese will work well. Try cheddar, Monterey Jack, Cheddar Jack, or Colby Jack, for instance.
- Jiffy corn muffin mix, milk, and egg: combine to make the cornbread crust on top of the casserole.
How to Make Taco Pie
This easy taco pie comes together with minimal prep time, thanks to a handful of simple shortcuts. I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Cook the taco filling in a skillet.
- Spoon the beef mixture into a deep pie dish or other greased casserole dish.
- Whisk together the cornbread batter. Spread on top of the meat filling.
- Bake until the cornbread crust is set, about 22-24 minutes.
- Let stand about 5 minutes before serving.
Serving Suggestions
Here are a few Mexican-inspired sides that go well with this impossible taco pie with cornbread:
- A simple green salad, mixed greens with Dijon vinaigrette, or crispy iceberg lettuce with buttermilk dressing;
- Tortilla chips and salsa, pico de gallo, or guacamole;
- Corn, or corn and black bean salad;
- Ranch-style beans, refried beans, or seasoned black beans.
Taco Toppings
Garnish each individual serving with all of your favorite taco toppings. Here are some ideas:
- Sliced black olives
- Diced avocado or guacamole
- Sour cream
- Jalapeno peppers
- Chopped lettuce
- Diced tomatoes, pico de gallo, or salsa
- Quick pickled red onions, sliced green onions, or finely diced red onion
- Fresh cilantro or other fresh herbs
- Lime wedges
Preparation and Storage Tips
- Store leftovers in an airtight container in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
- How to Reheat: To reheat previously-baked taco pie, warm the dish in a 325°F oven for about 20 minutes. Reheat individual portions in the microwave just until warmed through (about 1-2 minutes).
- How to Freeze: Taco pie is best when frozen before baking. To do so, add the cornbread batter on top and place in the freezer (uncovered) for one hour to allow the topping to harden. Then, wrap well with plastic wrap and a layer of aluminum foil, and place back in the freezer for up to 3 months.
- To Bake from Frozen: When ready to enjoy, preheat the oven to 400°F and bake the pie straight from the freezer for 60 minutes. If the top starts to get too dark before it’s cooked through, lay a piece of foil loosely over the top.
Recipe Variations
- Use ground turkey, ground pork, ground chicken, or sausage in lieu of the beef.
- If you don’t have a deep-dish pie pan, use any other 2-quart baking dish.
- Jazz up the filling with even more additions, such as sliced black olives, canned diced tomatoes or Rotel tomatoes with green chilies, or canned, drained pinto beans or black beans. You can also include extra seasoning, such as smoky ground cumin, oregano, paprika, or a bit of garlic.
- Mexican cheese blends are convenient ways to add great flavor, but sharp cheddar cheese, Pepper Jack cheese, or other good melting cheeses will all work.
Tips for the Best Taco Pie Recipe
- This recipe is not gluten-free, since the cornbread mix is not gluten-free. If you can find a gluten-free mix and a gluten-free taco seasoning, the rest of the ingredients are naturally gluten-free.
- Garnish individual servings of this easy taco pie with chopped fresh cilantro, lime wedges, dollops of sour cream, salsa, or a spoonful of pico de gallo for even more bright flavor.
- For convenience, you can use frozen and pre-diced vegetables. I love to keep some frozen diced onion handy in the freezer to speed things up!
- Feel free to turn up the heat with cayenne, chili powder, hot sauce, or jalapenos.
More Taco Pie Recipes to Try
Crescent Roll Taco Bake
30 minutes mins
Taco Bake with Fritos
30 minutes mins
5-Ingredient Taco Casserole
35 minutes mins
Taco Pie
Ingredients
- 1 lb. ground beef
- 1 red bell pepper, finely chopped
- ½ cup diced onion
- 1 (1 ounce) packet taco seasoning mix
- 1 (4 ounce) can chopped green chiles
- ¾ cup water
- ½ cup fresh or frozen corn kernels
- ¾ cup shredded Mexican 3-cheese blend
- 1 (8.5 ounce) small package corn muffin mix (such as Jiffy brand)
- 1 egg
- ½ cup milk
Instructions
- Preheat oven to 400°F.
- In a large skillet over medium-high heat, brown ground beef, bell pepper, and onion until the meat is no longer pink. Drain off excess grease.
- Return meat to the skillet and stir in taco seasoning mix, green chiles, and water. Reduce heat, simmer, and cook for an additional 10 minutes, stirring frequently. Add corn and shredded cheese during the final 1-2 minutes of cooking.
- Spoon beef mixture into a 9-inch deep-dish pie plate (or other 2-quart baking dish) that has been sprayed with cooking spray.
- In a medium bowl, combine corn muffin mix, egg, and milk; mix well. Spoon batter over top of pie.
- Bake for 22-24 minutes, or until top is golden brown and a toothpick inserted in the center of the cornbread crust comes out clean. If the topping starts to brown too quickly before it has cooked through, just cover the top lightly with foil and continue baking.
- Let stand about 5 minutes before serving.
Notes
- Use ground turkey, ground pork, ground chicken, or sausage in lieu of the beef.
- If you don’t have a deep-dish pie pan, use any other 2-quart baking dish.
- Jazz up the filling with even more additions, such as sliced black olives, canned diced tomatoes or Rotel tomatoes with green chilies, or canned, drained pinto beans or black beans. You can also include extra seasoning, such as smoky ground cumin, oregano, paprika, or a bit of garlic.
- Mexican cheese blends are convenient ways to add great flavor, but sharp cheddar cheese, Pepper Jack cheese, or other good melting cheeses will all work.
Nutrition
This recipe was originally posted in September, 2014. The photos were updated in July, 2023.
This looks so good! We eat a lot of Mexican food in our home, so I am always looking for a new, fun way to enjoy the same flavors. I especially love that this can be prepared mostly in advance. Thanks so much! Pinning it now.
Thanks so much for the pin, Heather! 🙂
Blair, I love this! I make some very similar but call it enchilada pie!! Your’s is definitely prettier. I love the corn muffin mix!! Will be trying your version soon! Thanks.
Thanks so much, Elizabeth! This definitely isn’t the prettiest dish, but it’s certainly tasty. Enjoy! 🙂
I love this concept of taco pie. Seems easy to make and tasty! Usually, we use masa for but the corn bread sounds like an interesting alternative.
Thanks, Bill! The crust is definitely easy, and I love that it adds a tiny bit of sweetness to contrast with the salty meat and cheese!
I pinned this to try soon! What a delicious looking meal! I love Mexican food!
That’s great! Thanks so much for the pin, Julia. I hope that you love it!
Blair this is such a great meal! We love Mexican food in this house, this would be a sure winner! Thanks for linking up to Saturday Night Fever! Pinning! And can’t wait to see what you have for us next week 🙂
Hi, Serene! Thanks so much for stopping by, and thanks for the pin!
I love the corn muffin topping! I bet that really adds something special. By the way, I am seriously impressed at your pictures. Ground beef can be so unflattering in a picture but yours looks great. Pinning. Visiting from Merry Monday.
Hah! Thanks, Rachel! I had the same thought as I was taking these pictures…how in the world can I make it look appetizing?! You’re kind to say that it does! 🙂
I am eating this while leaving this review. This is easy and delicious! I used the whole 7 oz. can of green chilies and a little more corn and 4 blend Mexican cheese blend than called for. I put sour cream on top mine, and it is tasty. My husband is enjoying it too! Thank you for this recipe! Merry Christmas to all!!!
Thank you, Kathy! I appreciate you taking the time to leave me a note. Merry Christmas to you, too!
I really love Mexican food and trying new recipes! =)
I’m new to your blog. I pinned this and plan to try it soon!
Hi, Melissa! Thanks for visiting…I’m so glad that you found the blog, and I appreciate your pin!
My kids love tacos so I know this will be a huge hit! Thanks for sharing it with us at Foodie Fridays!
Thanks for stopping by, Michelle!
I’ve never tried taco pie but it looks incredible! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
Mexican food is a favourite of mine, this looks like a great meal. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Thanks for stopping by, Laura!
My mother in law used to make a dish that was similar to this one. I loved it. This recipe looks every bit as good. Thanks for sharing at Foodie Fridays. Hope to see you there again tomorrow!
Blessings,
Shari
Hi, Shari! Thanks for stopping by! This is definitely a delicious dinner. 🙂
I forgot how good taco pie can be. Pinned. Thanks for bringing this to Weekend Bites.
Thanks for the pin, Diane! 🙂
I made this tonight, and will make it again! The recipe didn’t say to drain the chopped green chiles, so I didn’t. I probably will next time. The topping was scrumptious, but I would prefer a slightly thinner crust, so will probably adjust that too. It’s a wonderful recipe, and it came out of the oven looking just perfect!! Thank you for sharing.
Thanks for letting me know, Corinne! I’m so glad that you enjoyed it!
I cannot wait to try this! This looks amazing! My husband loves Mexican AND.m cornbread but I get bored and usually like to add a twist! Thanks for the great idea!
Awesome! Enjoy, Lauren! 🙂
I havent made one for many years, but lI made this tonight with a couple adjustments. More chopped red peppers and didnt drain the chili peppers. Other than that….it was delicious. Excellent recipe. I also had a lightly spicy nacho cheese, melted, on the side so u could put a spoonful..or so…over the top. Soooooo good. TY
Wonderful! So glad that it was a hit, Patricia! 🙂 Thanks for letting me know!
When freezing do you cook first and then freeze? Or do you freeze the filling and add the cornbread later? I have it 4 stars because the cornbread soaks into the pie and it definitely wasn’t a thick topping like the photo.
Hi, Cheyenne! You could either freeze the meat mixture on its own (before adding the cornbread topping) OR bake the entire dish, allow it to cool, and then freeze. Either way will work! 🙂
I made this for a staff potluck tomorrow. (first time making taco pie) I did do a couple of things differently, my wife adds creamed corn into the corn bread mix which makes nice and creamy
Something that I did not do this time but thought about mixing cream cheese into meat mixture before pouring on the cornbread mixture. Wondering if anyone else has tried that.
Hi, Mike! I haven’t tried it, but I bet the addition of the cream cheese would be great! Hope your co-workers enjoyed the meal!
Delicious – EASY – Threw some French Fried Onion on top the last few minutes. It’s a keeper!!
Sounds like the perfect addition! Thanks, Shelby!
Thanks, Blair made it last night , family loved !!!!!!
Tracey
Wonderful! Thanks for letting me know, Tracey!
I’m a retired Wyoming coal miner. hunter, great grandma..I love this recipe..I take it to elk camp every year..it reheats perfectly..And easyto fix after a hard day’s hunt! Thanks
That’s amazing, Paulette! Thank you for your note. Happy hunting this season! 🙂
A terrific dish! Just made this with ground turkey as that’s what I had. Fast, easy and delicious!
Thank you, Ann!
Excellent yet easy and simple. My daughter cannot eat gluten. So I just put a extra layer of Mexican cheese on the top for her. Made a double batch, put it in all different sizes of ramekins. Everyone raved. Will freeze a couple. Added a tablespoon of salsa while cooking meet.
That’s a great idea, Jen! We’re so glad you enjoyed the recipe!
Newbie here. Love your weekly emails Blair.
Great recipe. Easy and very tasty.
I read on another comment that the cornbread sank into the filling. I waited for the filling to cool down a bit, plopped the corn bread on top and it came out perfect.
Thank you!
Thank you, Liz! We’re so glad it turned out well for you!
Make it ALL the time
Thank you, Val!
Excellent recipe. I did add some Rotel fire roasted tomatoes and a can of chili with no beans. Also recommend letting it cool down a bit before adding the cornbread topping so it doesn’t sink in, as another reviewer mentioned.
Thank you, Charles!