Deep Dish Taco Pie

Heather McDaniel-Adair


I whipped this together tonight when I had completely drawn a blank on supper. This turned out incredibly well, even considering the fact I was lost to start with. The heat level is a lil up there w/ this dish, even w/ a mild taco seasoning. Please, taste and adjust accordingly. Any type of ground meat can be used, or even omitted and replaced w/ beans. I've fallen in love w/ this meal and hope u do too.

pinch tips: How to Freeze Fish, Meat & Poultry





20 Min


35 Min


3/4-1 large
onion, minced
2 clove
garlic, minced, or 1tsp minced garlic in jar
evoo or butter, couple tablespoons, for saute
1 lb
ground meat or whole beans, your favorite
1 c
pace picante sauce (medium heat)
1 1/2-2 c
shredded cheese, your favorite
1 small
can black olives, chopped (about 2oz)
1 pkg
mccormick mild taco seasoning
refrigerated pie crusts
sprinkle italian seasoning or parsley
1 large
egg plus 1tb milk/water (egg wash)


sour cream
any of your favorite toppings

Directions Step-By-Step

Preheat oven to 400 degrees. Saute onions and garlic w/ EVOO over medium heat in a medium size pot for about 3 minutes, should still be crisp. Add ground meat, using a potato masher to get out large lumps. Drain meat.
Add picante sauce, cheese, olives and taco seasoning to pot. Mix while meat continues to drain. Once all grease has been removed, stir meat, onion and garlic into sauce mixture.
Roll bottom crust out in 9in pie pan. I prefer glass. Press crust down to fit pan. Pour in meat mixture, smoothing. Roll top crust over mixture, crimping edges and cutting vent holes. Brush w/ egg wash, sprinkle w/ italian seasoning or parsley and bake. Allow to rest @ least 10 minutes before serving.

About this Recipe