Easy Baked Taco Pie - Kraft Recipes Top
Comida Kraft
Recipe Box

Easy Baked Taco Pie

Prep Time
Total Time

4 servings

Find out how to make this Easy Baked Taco Pie. From ground beef and veggies to the dollop of sour cream on top, this Easy Baked Taco Pie has it all.

Read MoreRead Less

What You Need

Showing deals in -1, -1 -1
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Brown meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.
  • Spoon 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.
  • Bake 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.

Special Equipment Needed

Special Extra

Garnish each serving with 1 Tbsp. chopped fresh cilantro or green onions.


Substitute 2 cups bagged frozen corn for the 10-oz. package.


  • 4 servings

Healthy Living

  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 3 Starch
  • 4 Meat (L)
  • 1-1/2 Fat

Nutrition Bonus

The cheese in this Mexican-inspired meal provides a good source of calcium.

Nutritional Information

Serving Size 4 servings
Calories 460
Total fat 19g
Saturated fat 9g
Cholesterol 80mg
Sodium 660mg
Carbohydrate 40g
Dietary fiber 6g
Sugars 8g
Protein 34g
% Daily Value
Vitamin A 30 %DV
Vitamin C 15 %DV
Calcium 20 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I've made this so many times This became a family classic years ago, but we've substituted many different ways to fit our preferences. Here's the latest version: lean ground beef, 2 medium onions diced, 3-4 cloves fresh minced garlic, 2 packs taco seasoning, 1 red bell pepper, 1 orange bell pepper, 1 small diced zucchini, 1.5 cups mild chunky salsa, 1.5 cups frozen corn (didn't bother thawing, just dumped it into the saucepan). Then layered meat & veggies, WW flour tortillas, 6 dollops of 1% sour cream, shredded old cheddar. Repeat this layer 3-4 times until you run out of meat. Delicious and tons of flavour! Tonight we're topping with fresh avocado slices.
Date published: 2017-11-12
Rated 4 out of 5 by from The flavors were excellent, but it was more like a taco slop than a pie. The flavors were excellent, but it was more like a taco slop than a pie. It had to be served in a bowl. I made the following substitutions as it was what I had on hand: I used 1 can of corn (drained), 1 1/2 fresh tomatoes diced, corn tortillas, and I didn't use the chili powder but instead substituted one packet of taco seasoning (no water added). I also topped it with taco sauce when served to give it more flavor. My daughter loved it and asked me to make it again, but the texture loses a rating for me.
Date published: 2016-05-17
Rated 5 out of 5 by from I also used taco seasoning instead of chili powder. Substituted salsa for the tomatos, left out the corn and made 3 layers with Mexican cheese between each. Topped with diced tomato and shredded letuce. A touch of sour cream and guacamole made this a perfect quick dinner!
Date published: 2016-08-02
Rated 3 out of 5 by from I think this is supposed to be a healthy taco pie recipe. I think this is supposed to be a healthy taco pie recipe. You can add beans, salsa, extra seasonings and cheese and substitute the healthy torts for corn or flour torts, but then it's in another category. This does seem a bit bland but if you're looking for lo-cal healthy options this would be it. A more savory recipe would include corn torts, beans, salsa, salt and more cheese. Make it what you want, but keep this recipe in mind as a "healthy" alternative.
Date published: 2012-03-16
Rated 4 out of 5 by from Love the taste of the dish! Love the taste of the dish! We added cilantro, cumin and celery salt along with the chili powder. We also omitted the tomatoes and just topped it with salsa. We used 3 large flour tortillas but would like to try it with corn tortillas next time, as it was a little chewy with the flour tortillas. A big a hit at our house!
Date published: 2013-03-05
Rated 5 out of 5 by from After browning the meat with the onion and chili powder, I too found that it needed more seasoning. After browning the meat with the onion and chili powder, I too found that it needed more seasoning. I added 1/4 tsp. each of: garlic powder, onion powder, dried oregano and paprika. I also added a dash of crushed red pepper flakes. This was a big hit! Yum!
Date published: 2011-01-06
Rated 4 out of 5 by from Made this recipe last night. Made this recipe last night. Turned out AWESOME! Like others suggested I added taco seasoning to meat which gave it great flavor. I had a green pepper on hand so I also threw that in there. Went well with a side of guacamole! Husband approved :) will definitely be making this dish again!
Date published: 2013-06-04
Rated 5 out of 5 by from I have always loved the soft taco bake by Old El Paso, but the fat and sodium content is too much. I was so happy when I came across this recipe and couldn't wait to try it. Per the reviews, and since I don't like chili powder or onions, left those out and added a packet of 30% less sodium taco mix. I also used ground turkey in place of the beef and a can of Rotel Tomatoes with green chilies (mild) in place of the 14 1/2 ounces can of diced tomatoes. Oh my! I fell in love with this recipe. I have made it 3 times already and plan to make it again this week. This is a keeper! Note: To avoid a "taco slop" as described in another review, you MUST reduce the liquid content. Drain the tomatoes, the meat if needed, and if you use the taco mix, don't add too much water! It turned out just perfect for me.
Date published: 2017-06-19
  • y_2018, m_10, d_21, h_16
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.8
  • cp_1, bvpage1
  • co_hasreviews, tv_21, tr_57
  • loc_en_US, sid_121411, prod, sort_[SortEntry(order=RELEVANCE, direction=DESCENDING)]
  • clientName_khcrm