Paula Deen Taco Pie

Paula Deen taco pie turns seasoned ground beef, refried beans and flour tortillas into a cheesy layered skillet casserole in 50 minutes. Save this easy weeknight taco dinner for game day, potluck night or Sunday dinner, because it's a one-skillet meal that feeds 6 to 8 people.

Let the pie stand for a full 10 minutes after it comes out of the oven, because that rest lets the layers set so they slice cleanly. Cut it right away and the beef and beans slump out of the tortillas into a messy pile.

Paula lines the sides of the skillet with halved tortillas, rounded edges up, so the pie holds its shape like a deep-dish pizza. Stirring green chiles into the refried beans and chipotle into the beef also adds layers of heat that plain taco meat doesn't have.

Paula Deen Taco Pie

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

30

minutes

Calories

520

kcal

Seasoned beef, creamy green chile beans and melted cheddar-jack stack between flour tortillas in a cast iron skillet. Once baked, it slices like a lasagna and gets topped with cool, fresh toppings.

Ingredients

• 1 pound ground beef
  

• ½ cup red enchilada sauce
  

• ½ teaspoons Kosher salt
  

• ½ teaspoons ground cumin
  

• ½ teaspoons ground chipotle chile pepper
  

• ½ teaspoons chili powder
  

• ½ teaspoons ground black pepper
  

• 1 (16-ounce) can refried beans
  

• 1 (4-ounce) can diced green chiles
  

• 8 (10-inch) flour tortillas
  

• 2 cups shredded cheddar-jack cheese, divided
  

• Pico de Gallo, for serving
  

• Sour cream , for serving
  

• Avocado, for serving
  

• radishes, for serving
  

• fresh cilantro, for serving
  

Directions

• Preheat the oven: Preheat your oven to 350°F. That way it's hot and ready by the time the pie is assembled.
• Brown the beef: Cook 1 pound ground beef in a 10-inch ovenproof skillet over medium heat until browned and crumbly, then drain it. Transfer it to a large bowl and wipe the skillet clean.
• Season the beef: Stir 1/2 cup red enchilada sauce, 1/2 teaspoon Kosher salt, 1/2 teaspoon ground cumin, 1/2 teaspoon ground chipotle chile pepper, 1/2 teaspoon chili powder and 1/2 teaspoon ground black pepper into the beef. Mix until the meat is evenly coated.
• Mix the beans: Stir together 1 (16-ounce) can refried beans and 1 (4-ounce) can diced green chiles in a medium bowl. Set it aside until you're ready to layer.
• Line the skillet: Cut 3 flour tortillas in half, then line the sides of the skillet with the halves, rounded edges up. Place 1 whole tortilla in the bottom of the skillet.
• Layer the pie: Spoon half of the beef mixture onto the bottom tortilla and sprinkle with 1/2 cup shredded cheddar-jack cheese. Top with another tortilla, spread half of the bean mixture over it, then repeat the layers once with a tortilla between each.
• Add the top layer: Finish with the last tortilla and sprinkle the remaining 1 cup cheddar-jack cheese over the top. It should cover the tortilla edge to edge.
• Bake the pie: Bake for about 20 minutes, until the pie is hot and bubbly. Then let it stand for 10 minutes so the layers can set.
• Serve: Slice into wedges and top with pico de gallo, sour cream, sliced avocado, radishes and fresh cilantro. Add the toppings right before serving so they stay fresh and cool.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO 4-sided box grater, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use ground turkey instead of ground beef in taco pie?

Yes, ground turkey works fine here, since the enchilada sauce and spices carry most of the flavor. Turkey is leaner, so you may want a spoonful of oil in the skillet to keep it from drying out.

How do I store and reheat leftover taco pie?

Cover the skillet or move slices into an airtight container, and they'll keep in the fridge for about 3 days. Reheat slices in a 350°F oven until hot in the middle, because the microwave softens the tortillas.

Can I make taco pie ahead of time?

You can assemble it a day ahead, cover it tightly and keep it in the fridge until baking. Since it goes in cold, plan on a few extra minutes in the oven until the center is hot.

What if I don't have a 10-inch ovenproof skillet?

A 9-inch springform pan or a deep 9-inch round baking dish will work, since the tortillas hold the layers in place. Brown the beef in any skillet first, then build the pie in your baking dish.

Why did my taco pie turn out soggy?

The most common cause is not draining the beef well, since extra grease and juices soak into the tortillas. Draining the meat and letting the pie rest 10 minutes after baking keeps the layers firm.