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This Taco Pie Brings the Heat, And the Comfort
Thought it was lasagna? Nope. It’s Taco Pie, and it’s got a serious spicy side.
If you love tacos but want something a little different, this Taco Pie is your answer. It’s got all the bold flavors you crave—spiced beef, jalapeño sauce, melty cheddar—but baked into a buttery pie crust instead of a shell. It’s easy to make, fun to serve, and guaranteed to disappear fast.
Why You’ll Love this Taco Pie Recipe
- All-in-one meal – Meat, cheese, and toppings all baked into one dish
- Big flavour – Loaded with spice mix, garlic, and a touch of heat
- Fast and easy – Simple steps, everyday ingredients, no fuss
- Perfect for leftovers – Holds up well in the fridge and tastes great the next day
- Customizable – Add beans, swap sauces, or go big with extra cheese
Great for dinner, weekends, or a twist on taco night.
Taco Pie is what happens when dinner stops playing it safe. Feeling bold? Give your taco night a buttery crust and try this version; your table won’t forget.
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Taco Pie
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings depending on size 1x
- Category: Lunch Recipes
- Method: Easy
- Cuisine: Me
Description
This taco pie is a game-changer. Crispy pastry, spiced beef, and cheesy toppings come together for a bold and easy meal that’s anything but boring. It’s layered with heat, crunch, and flavor in every bite, no taco shell needed.
Ingredients
- 1 sheet of all-butter pastry
- 700 g lean ground beef
- 1 1/2 tbsp olive oil
- 4 chopped spring onions
- 2 tsp garlic and ginger paste
- 25 g Old El Paso Mexican spice mix
- 200 g Peppadew jalapeño tomato and chili pasta sauce (use half a jar)
- 1 large red chili, chopped
- Salt, black pepper, and 1 tsp cayenne pepper
- 1 1/2 cups grated mature cheddar cheese
- 2 diced tomatoes
- 1/4 head of shredded iceberg lettuce
- Sour cream, to finish
Instructions
- Preheat oven to 180°C (350°F).
- Heat olive oil in a large pan.
- Add spring onions, garlic and ginger paste, and chopped red chili. Cook until soft.
- Stir in the ground beef and brown it.
- Sprinkle in the spice mix and stir well.
- Add salt, black pepper, and cayenne pepper to taste.
- Pour in the Peppadew pasta sauce and let it bubble for 2–3 minutes.
- Then take it off the heat and let it cool slightly.
- Roll out your pastry to fit your pie dish.
- Prick the base with a fork, line with parchment paper, and weigh it down with dried beans or rice.
- Bake for 7 minutes.
- Spoon the meat into the pastry shell.
- Bake another 15–20 minutes, or until the pastry is golden and crisp.
- Let the pie sit for 5 minutes.
- Then top with grated cheese, shredded lettuce, and chopped tomato.
- Finish each slice with a dollop of sour cream and a pinch of cayenne pepper.
- Serve it with beetroot salad, gherkins, or pickled onions for a sharp, tangy contrast.
Why You’ll Love This Taco Pie
It’s got all the flavors of a loaded taco, but wrapped in a buttery, flaky pastry. The spice mix and jalapeño sauce bring heat, while the cheese and sour cream keep it balanced. It’s hearty, easy to throw together, and just different enough to feel special. Great for dinner, leftovers, or even a casual get-together.
Notes
Created, prepared, tried, and tested by Gail
This easy Taco Pie is layered with bold spice, cheddar cheese, and jalapeño pasta sauce in a flaky crust. A weeknight dinner that brings all the taco flavors, no shell needed.
Anyone who loves bold, spicy flavor will enjoy this Taco Pie recipe. It’s packed with seasoned beef, jalapeño tomato sauce, and sharp cheddar, all baked in a buttery crust. Easy to prep and even easier to eat, it turns taco night into something memorable.
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