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    You are in: Home / Mexican / Taco Pie Recipe
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    Taco Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Lee from New Mexico's Note:

    A one stop meal, all you need is a salad. This casserole has evolved through out the years, depending on who's eating it and suggestion they have made. Very kid friendly and will become one of your repeats. Enjoy

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    Units: US | Metric


    1. 1
      Brown ground chuck with diced onion and garlic drain if needed.
    2. 2
      add taco mix as directed on package, mix well.
    3. 3
      add the corn, black beans, sliced olives and salsa. Add the water if it's too dry.
    4. 4
      add salt to taste if needed.
    5. 5
      When all is mixed well set aside and let cool a bit.
    6. 6
      Mix one package of corn bread mix as directed, adding the 1/3 cup of sour cream, spread in a 9x13 baking dish.
    7. 7
      In cooled beef mixture mix in 1 cup of cheese, pour mixture over corn bread batter in baking dish.
    8. 8
      Mix second package of corn bread mix as directed, add the remaining cup of cheese and the green chili(I have added bits of sun dried tomatoes to this, makes it pretty), spread on top of meat mixture.
    9. 9
      Bake at 350 degrees for 25 to 30 minutes or until done.
    10. 10
      Serve with extra sour cream and cheese, a nice salad and dinner is done.

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    Ratings & Reviews:

    • on October 12, 2008


      This was so easy to make. I had most of the ingredients already (I used some hamburger I had sealed when it was on sale). I took your suggestion and added the sundried tomatoes to the top layer of cornbread. I omitted the water. I used 2 jiffy cornbread mixes (8.5 oz each). I baked the bottom layer of cornbread for 8 minutes before adding the meat mixture and the top layer of cornbread. This taco pie was absolutely delicious. What a wonderful idea and recipe. Thank you for posting this inexpensive, easy and tasty recipe. I highly recommend that others try this recipe!

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    • on October 08, 2008


      Love this recipe! Made for lunch today (halved the recipe). Didn't need to add water, as there were plenty of water vegetables in the recipe. Did have to bake a little longer (I think my oven is off a bit). Served this on it's own as lunch. Thnx for posting, Lee. Made for Fall 2008 PAC.

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    • on August 21, 2007


      We enjoyed this. I will have to find a way to use less liquid next time, because it took longer for the cornbread on top to set. But super tasty! Oh and I used ground turkey, which I don't usually love, but tasted great in this!

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    Nutritional Facts for Taco Pie

    Serving Size: 1 (391 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 747.2
    Calories from Fat 285
    Total Fat 31.7 g
    Saturated Fat 14.6 g
    Cholesterol 102.0 mg
    Sodium 1651.6 mg
    Total Carbohydrate 81.0 g
    Dietary Fiber 12.9 g
    Sugars 17.6 g
    Protein 37.7 g

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