Best Easy Baked Taco Pie Recipes

EASY BAKED TACO PIE

Easy Baked Taco Pie image

Find out how to make this Easy Baked Taco Pie. From ground beef and veggies to the dollop of sour cream on top, this Easy Baked Taco Pie has it all.

Provided by My Food and Family

Categories Home

Time 50m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 lb. extra-lean ground beef
1 onion, chopped
1 Tbsp. chili powder
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed, drained
6 whole wheat tortillas (6 inch)
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

Heat oven to 375ºF.
Brown meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.
Spoon 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.
Bake 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 34 g

EASY BAKED TACO PIE

Easy Baked Taco Pie image

This is a really good way of having tacos, just as a meat pie. It's basically a loaded taco casserole. It's great served over a bed of shredded lettuce and served with a side dish of Mexican Rice and a bit of fresh homemade guacamole, pico de gallo or your favorite salsa on the side.

Provided by Vickie Parks

Categories Casseroles

Time 50m

Number Of Ingredients 11

Ingredients

1 lb extra-lean ground beef
1 medium onion, chopped
1 Tbsp chili powder
14 1/2 oz can diced tomatoes, undrained
10-oz pkg frozen corn, thawed and drained
8 oz can black beans, rinsed (optional)
6 tortillas (6 inches in size) - any type works well in this recipe, corn or flour or even whole wheat
1 c shredded mexican style cheese, divided
1/4 c reduced-fat sour cream (plus more, for garnishing)
1 green onion, sliced (optional garnish)
4 Tbsp fresh cilantro, chopped (optional garnish)

Steps:

1. Heat oven to 375°F. Lightly coat a 2-quart round baking dish with no-stick spray; set aside.
2. Brown beef with the onion and chili powder in a large skillet over medium-high heat. Add the tomatoes, corn and black beans (if using); cook 5 min or until heated through, stirring occasionally.
3. Spoon 1 cup meat mixture into the casserole/baking dish. Layer 3 tortillas over the beef layer, overlapping tortillas if necessary to fit in baking dish. Top with 2 cups of the remaining meat mixture and half of the cheese. Cover with remaining tortillas and remaining beef mixture; cover dish with lid or foil.
4. Bake for 25 to 30 min or until heated through. Top with remaining cheese, and bake, uncovered, for 5 minutes or until the cheese begins to melt.
5. Cut into 4 wedges, and serve immediately, garnishing each serving with a dollop of sour cream with sliced green onions and/or chopped cilantro sprinkled on top.