Taco Pie is one of those easy weeknight dinners that feels fun, filling, and totally family-friendly. It is made with seasoned ground beef, a simple Bisquick topping that bakes up like a fluffy crust, and a layer of melty cheese that pulls it all together.
What makes this recipe so special is how quickly it comes together with basic ingredients, and then the oven does the rest. It is perfect for busy nights, and everyone can add their favorite toppings like lettuce, tomatoes, salsa, or sour cream.
If you love this dinner, also try Walking Tacos, Taco Casserole, Beef Enchiladas, and Nachos. They are all easy, kid-approved favorites that are great for feeding a crowd.
Why we think you’ll love it:
- All in one dinner. This taco pie combines protein, cheesy goodness, and fluffy topping in a single easy bake.
- Weeknight ready. Simple pantry ingredients and minimal prep make this perfect for busy evenings.
- Customizable toppings. Everyone can add lettuce, tomatoes, or sour cream to make their plate just right.
Taco Pie Ingredients
- Ground Beef (1 pound): Creates the hearty base of the pie and adds rich savory flavor. Lean beef helps reduce excess grease.
- Taco Seasoning (1 envelope): Packs in classic Tex Mex spices that make the filling bold and flavorful. Use your favorite brand or homemade blend. Or use our taco seasoning recipe to make your own.
- Green Chiles (1 can, 4.5 ounces): Adds mild heat and extra flavor that keeps the pie from tasting too heavy.
- Milk (1 cup): Helps create the soft, fluffy Bisquick topping that bakes over the taco filling.
- Eggs (2): Bind the topping together so it sets properly and slices cleanly.
- Bisquick Mix (½ cup): Forms a biscuit like crust layer that turns golden and comforting as it bakes.
- Mexican Cheese (¾ cup): Melts over the top for gooey texture and cheesy taco flavor. A Mexican blend or cheddar both work great.
- Lettuce, Tomatoes, Sour Cream (for garnish): Add freshness, creaminess, and classic taco toppings that balance the warm baked pie.
How to Make Taco Pie
PREP. Preheat oven to 400°F.
BEEF. Cook ground beef in a skillet until brown and no longer pink.
Stir in taco seasoning and spoon into a greased pie plate. Spoon on green chiles.
BISQUICK. Mix milk, eggs, and Bisquick in a medium bowl until blended, and pour over the meat mixture.
BAKE. Bake for 30 minutes.
Sprinkle on cheese and bake for an additional 10 minutes. Let cool for 5 minutes before serving. Top with salsa, sour cream, lettuce, and/or tomatoes.
TOPPINGS. Top with cheese and bake an additional 10 minutes, before letting it set and adding toppings.
Some of our favorite things to add on top include: salsa, sour cream, more cheese, tomatoes, shredded lettuce, chopped cilantro, olives, and green onion.
Kristyn’s Recipe Tips
- Lean ground beef doesn’t produce as much excess oil as a fattier mix. If you use 80/20 or 70/30 be sure to drain the oil otherwise, you will end up with an oily taco soup.
- You can use ground chicken or ground turkey in place of the ground beef.
- There is a gluten-free Bisquick mix that you can use for the biscuit layer.
- Use a pie crust instead of Bisquick. Line a pie plate with Pie Crust, poke holes all over, and bake at 350°F for 13-15 minutes. Add the meat mixture and chiles, sprinkle on cheese, and bake for another 10 minutes.
- Let the pie rest a few minutes after baking for cleaner slices and better texture.
- Add black beans or corn to the filling if you want to stretch the meal further.
Taco Pie Recipe
Video
Ingredients
- 1 pound ground beef, lean
- 1 envelope taco seasoning
- 1 (4.5-ounce) can green chiles
- 1 cup milk
- 2 eggs
- ½ cup Bisquick mix
- ¾ cup Mexican cheese, shredded
- lettuce, tomatoes, sour cream, for garnish
Instructions
- Preheat oven to 400°F.
- Cook ground beef in a skillet until brown and no longer pink.
- Stir in taco seasoning and spoon into a greased pie plate. Spoon on green chiles.
- Mix milk, eggs, and Bisquick in a medium bowl until blended, and pour over the meat mixture. Bake for 30 minutes.
- Sprinkle on cheese and bake for an additional 10 minutes. Let cool for 5 minutes before serving. Top with salsa, sour cream, lettuce, and/or tomatoes.
Notes
- Lean ground beef doesn’t produce as much excess oil as a fattier mix. If you use 80/20 or 70/30 be sure to drain the oil otherwise, you will end up with an oily taco soup.
- You can use ground chicken or ground turkey in place of the ground beef.
- There is a gluten-free Bisquick mix that you can use for the biscuit layer.
- Let the pie rest a few minutes after baking for cleaner slices and better texture.
- Add black beans or corn to the filling if you want to stretch the meal further.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Double the recipe so you can freeze one for later. Once the baked pie has cooled off, cover it tightly with plastic and again with aluminum foil. It can stay in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in the oven; 300°F for about 15 minutes or until warm throughout.
Store leftovers in the refrigerator in an airtight container for 4-5 days. Larger portions can be reheated in the oven, and smaller portions in the microwave.
Cover tightly and freeze for up to 3 months.
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This recipe was first shared February, 2015.
Kristyn!!
This is a great recipe and one that has always been a big hit in our house!!
It is kid friendly and easy!!
I have one in the oven now!! Can’t wait!!!
I am so glad it has been a hit with your family and that it is an easy one for the kids too.
Made this dish twice in ten days. My husband loves it. Because I have a mild lactose intolerance, the first time I also loved it but stomach didn’t. So, after some research, I used Lactaid milk. It worked. I will be making it tonight for the third time in one month. So easy and delightful. Just add a fresh salad and you are good to go!
My husband and I loved it. I would like to make it again but I am somewhat lactose intolerant. May I use Lactose free milk? Thank you.
Yes, I’m sure you could! I haven’t tried it, but I imagine it would work just fine.
I have made this for years but had forgotten about it until I just saw your blog!!! It is so easy and so delicious!!!
i love making this recipe when we have my kids friends over. Everyone loves it and they can add their own toppings!! yummy
I really like using the pie shell instead of the biscuit mix. Great recipe for the filling!
Love putting this all together in a casserole dish. Taco salad is a favorite. My family will love this version!