Deep Dish Taco Pie: The Ultimate Comfort Food Recipe

Deep dish taco pie: Just the name conjures images of cheesy, savory goodness, doesn’t it? Imagine sinking your fork into a golden, flaky crust, only to be met with layers of seasoned ground beef, melted cheese, and all your favorite taco toppings. This isn’t just dinner; it’s a fiesta in a pie pan!

While not steeped in ancient culinary traditions, the deep dish taco pie is a modern marvel, born from our collective love of tacos and the comforting appeal of a hearty pie. It’s a brilliant fusion of two beloved dishes, offering a fun and convenient way to enjoy the flavors of a taco night without the fuss of individual shells. Think of it as a casserole’s cooler, more adventurous cousin!

People adore this dish for its incredible versatility and crowd-pleasing nature. The combination of a buttery crust, savory filling, and customizable toppings makes it a guaranteed hit at potlucks, family gatherings, or even a simple weeknight meal. Plus, it’s incredibly easy to adapt to different dietary needs and preferences. Whether you’re a meat-lover, a vegetarian, or a spice enthusiast, you can tailor your deep dish taco pie to perfectly suit your taste. The best part? It’s a one-pan wonder, meaning less time spent cleaning up and more time enjoying the delicious results!

this Recipe

Ingredients:

• For the Crust:
• 2 cups all-purpose flour
• 1 teaspoon salt
• ¾ cup (1 ½ sticks) cold unsalted butter, cut into cubes
• 6-8 tablespoons ice water
• For the Taco Meat Filling:
• 1 pound ground beef
• 1 medium onion, chopped
• 1 packet (1 ounce) taco seasoning
• ½ cup water
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• For the Toppings:
• 2 cups shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup sour cream
• ½ cup chopped tomatoes
• ¼ cup chopped green onions
• ½ cup shredded lettuce
• Optional: Jalapeños, avocado, salsa

Preparing the Crust:

1. In a large bowl, whisk together the flour and salt.
2. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to keep the butter cold! This will ensure a flaky crust. Don’t overmix. You want to see small pieces of butter still visible.
3. Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to add too much water, or the crust will be tough. I usually start with 6 tablespoons and add more if needed.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This chilling time is crucial! It allows the gluten to relax, which will prevent the crust from shrinking during baking.

Preparing the Taco Meat Filling:

1. While the dough is chilling, prepare the taco meat filling. In a large skillet, brown the ground beef over medium-high heat. Break it up with a spoon as it cooks.
2. Once the beef is browned, drain off any excess grease. Nobody wants a greasy taco pie!
3. Add the chopped onion to the skillet and cook until softened, about 5 minutes. The onion adds a nice sweetness and depth of flavor to the filling.
4. Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Make sure to use your favorite taco seasoning! You can even make your own from scratch if you’re feeling ambitious.
5. Stir in the black beans and corn. Cook for another 2-3 minutes, until heated through. The beans and corn add texture and flavor to the filling, making it more satisfying.
6. Remove from heat and set aside.

Assembling and Baking the Taco Pie:

1. Preheat your oven to 375°F (190°C). Make sure your oven is properly preheated for even baking.
2. Remove the chilled dough from the refrigerator. On a lightly floured surface, roll out the dough into a circle that is about 12 inches in diameter. You want it to be large enough to fit into your deep-dish pie pan and have some overhang.
3. Carefully transfer the dough to a 9-inch deep-dish pie pan. Press the dough into the bottom and up the sides of the pan. Trim any excess dough, leaving about a ½-inch overhang.
4. Crimp the edges of the crust to create a decorative border. You can use a fork to press the edges or pinch them with your fingers.
5. Sprinkle 1 cup of the cheddar cheese and ½ cup of the Monterey Jack cheese evenly over the bottom of the crust. This layer of cheese will help to prevent the crust from getting soggy.
6. Pour the taco meat filling over the cheese layer. Spread it out evenly.
7. Top with the remaining cheddar cheese and Monterey Jack cheese. Make sure to cover the entire filling with cheese!
8. Bake for 30-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Keep an eye on it, as baking times may vary depending on your oven.
9. Remove from the oven and let cool for 10-15 minutes before slicing and serving. This will allow the filling to set slightly and prevent it from being too runny.

Serving and Topping:

1. Cut the taco pie into wedges and serve warm.
2. Top each slice with sour cream, chopped tomatoes, green onions, and shredded lettuce. Feel free to add any other toppings you like, such as jalapeños, avocado, or salsa.
3. Enjoy your delicious deep-dish taco pie!

Tips and Variations:

• Make it spicier: Add a pinch of cayenne pepper to the taco meat filling or use a spicier taco seasoning. You can also add some chopped jalapeños to the filling or as a topping.
• Use different meats: You can substitute ground turkey or ground chicken for the ground beef. You could even use shredded chicken or pulled pork.
• Add more vegetables: Feel free to add other vegetables to the filling, such as bell peppers, zucchini, or mushrooms.
• Make it vegetarian: Substitute the ground beef with crumbled tofu or a vegetarian ground beef substitute.
• Use a store-bought crust: If you’re short on time, you can use a store-bought pie crust. Just make sure to use a deep-dish crust.
• Make it ahead of time: You can assemble the taco pie ahead of time and bake it later. Just cover it with plastic wrap and refrigerate it until you’re ready to bake. You may need to add a few extra minutes to the baking time if it’s cold.
• Freezing Instructions: You can freeze the baked taco pie for up to 2 months. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. To reheat, thaw it in the refrigerator overnight and then bake it in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through.

Serving Suggestions:

• Serve with a side of guacamole and tortilla chips.
• Serve with a dollop of salsa and a sprinkle of cilantro.
• Serve with a side salad for a complete meal.

Why This Recipe Works:

This deep-dish taco pie recipe is a crowd-pleaser for several reasons. First, the homemade crust is flaky and buttery, providing a perfect base for the flavorful filling. The combination of ground beef, taco seasoning, black beans, and corn creates a satisfying and well-balanced filling that is both savory and slightly sweet. The generous amount of cheese adds richness and gooeyness, while the fresh toppings provide a burst of freshness and texture. The recipe is also versatile and can be easily customized to suit your preferences. You can adjust the spice level, use different meats or vegetables, and add your favorite toppings. The make-ahead option makes it perfect for busy weeknights or potlucks. The deep-dish format ensures that each slice is packed with filling and cheese, making it a hearty and satisfying meal. Finally, the visual appeal of the taco pie, with its golden-brown crust and colorful toppings, makes it a show-stopping dish that is sure to impress your guests. The balance of flavors and textures, combined with the ease of preparation and customization options, makes this deep-dish taco pie recipe a winner every time.

Conclusion:

This Deep Dish Taco Pie isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the flaky, buttery crust to the savory, perfectly seasoned taco filling, every bite is a fiesta in your mouth. I know, I know, I might be a little biased, but trust me on this one – you absolutely HAVE to try it. It’s quick enough for a busy weeknight, impressive enough for company, and, most importantly, delicious enough to become a family favorite.

What makes this recipe a must-try? Well, for starters, it’s incredibly versatile. You can easily customize the filling to suit your family’s preferences. Not a fan of ground beef? Swap it out for shredded chicken, ground turkey, or even seasoned black beans for a vegetarian option. Want to kick up the heat? Add a pinch of cayenne pepper or a few chopped jalapeños to the meat mixture. The possibilities are truly endless!

Beyond the customizable filling, the crust is what really sets this Deep Dish Taco Pie apart. It’s not your typical store-bought pie crust. It’s a homemade, buttery masterpiece that perfectly complements the savory filling. Don’t be intimidated by making your own crust; it’s surprisingly easy, and the results are well worth the effort. However, if you’re short on time, a store-bought crust will certainly do in a pinch.

Now, let’s talk serving suggestions. I love to serve this pie with a dollop of sour cream, a sprinkle of fresh cilantro, and a generous helping of my homemade guacamole. A side of shredded lettuce and diced tomatoes adds a refreshing crunch. For a complete meal, consider pairing it with a simple side salad or some Mexican rice.

Looking for variations? How about adding a layer of refried beans to the bottom of the crust before adding the meat filling? Or, for a cheesy twist, sprinkle a layer of shredded cheese between the meat and the toppings. You could even try using different types of cheese, such as Monterey Jack, pepper jack, or a Mexican cheese blend. Another fun variation is to use different types of salsa. A mild salsa verde adds a tangy flavor, while a smoky chipotle salsa adds a touch of heat.

I’m confident that this Deep Dish Taco Pie will become a staple in your recipe repertoire. It’s a crowd-pleaser that’s perfect for potlucks, family gatherings, or a simple weeknight meal. It’s also a great way to use up leftover taco ingredients.

So, what are you waiting for? Grab your ingredients, preheat your oven, and get ready to create a culinary masterpiece. I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear about your experience! Share your photos and comments on social media using #DeepDishTacoPie and let me know what variations you tried. I’m always looking for new and exciting ways to spice things up in the kitchen. Happy cooking! I can’t wait to see your creations! Don’t forget to rate the recipe and leave a comment below to let me know what you think. Your feedback is invaluable and helps me to create even better recipes for you in the future. Enjoy!