Deep Dish Taco Pie

Heather McDaniel


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.

★★★★★ 2 votes
20 Min
35 Min


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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

How to Make Deep Dish Taco Pie


  • 1Preheat 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.
  • 2Add 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.
  • 3Roll 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.

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