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Mexican Taco Pie

Source: Cooking at a Glance - Pies & Pastries
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Rating: 4.5   Reviews: 3 See Reviews
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Active Time:  40 Minutes
Total Time:  2 Hours 15 Minutes
  Makes 8 servings
Crushed corn chips in the crust give this dinner pie extra flavor and crunch. For variety, experiment with white, yellow, and even blue corn chips in the pastry and on top.
For Pie:
Pastry for Single-Crust Pie
1/2 cup finely crushed corn chips
1/4 teaspoon crushed red pepper
1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
one 16-ounce can tomatoes, cut up (undrained)
one 4-ounce can diced green chiles, drained
one 4-ounce package cream cheese, cubed
one 8-ounce can kidney beans, rinsed, drained
1 beaten egg
For Garnish:
1 cup shredded lettuce
1/2 cup shredded cheddar cheese
1 medium tomato, chopped
1/3 cup sour cream
1/4 cup coarsely crushed corn chips
Other necessary recipes:
Basic Pie Pastry
Mexican Taco Pie Recipe at
FOR PIE: Preheat oven to 375 degrees F. Prepare pastry as directed, except stir in 1/2 cup crushed corn chips and, if desired, the crushed red pepper with the flour and salt. Roll out and line a 9-inch pie plate with pastry. Trim and crimp edge of pastry.

In a 10-inch skillet cook beef, onion, and garlic till meat is brown and onion is tender. Drain off fat. Stir in chili powder, salt, and cumin. Stir in undrained tomatoes, chili peppers, cream cheese, and kidney beans. Stir until cheese melts. Stir about 1 cup of the meat mixture into egg. Return all to skillet and mix well. Transfer filling to pie shell. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil and bake until crust is golden. Let stand 10 minutes.

FOR GARNISH: Top pie with lettuce, cheese, tomato, sour cream, and 1/4 cup corn chips.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 425
Fat. Total: 25g
Fiber: 4g
Carbohydrates, Total: 29g
Sodium: 406mg
% Cal. from Fat: 53%
Cholesterol: 74mg
Protein: 21g
Spotlight Recipe Review See all 3 reviews »

Rating: 4
by: Nancy, NY Reviewed: 03/20/2013
My husband loved it. I made some adjustments. I had a refrigerated crust and pressed the corn chips into the crust once it was in the pie plate. There are only two us so I cut the recipe in half. Instead of a can of tomatoes and a can of chilis I used a can of the tomatoes with green chilis. It was enough for us to have two meals. I served it with salsa amd/or taco sauce.
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