Easy Taco Pie Recipe

Name: Easy Taco Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each poblano peppers quartered, or green bell pepper; 1 each onions chopped; 2 each garlic cloves minced; 1 tablespoon chili powder or to taste; 1 teaspoon cumin ground, or to taste; 19 ounces salsa pureed, store-bought or homemade; 14 ounces kidney beans, canned drained and rainsed; 2 tablespoons tomato paste; 1/4 cup cilantro freshly chopped; 8 each corn tortillas (6-inch); 1 cup monterey jack cheese shredded; 1/4 cup scallions, spring or green onions or as needed; 1/2 cup sour cream or as needed

Servings: persons

1 each poblano peppers quartered, or green bell pepper
1 each onions chopped
2 each garlic cloves minced
1 tablespoon chili powder or to taste
1 teaspoon cumin ground, or to taste
19 ounces salsa pureed, store-bought or homemade
14 ounces kidney beans, canned drained and rainsed
2 tablespoons tomato paste
1/4 cup cilantro freshly chopped
8 each corn tortillas (6-inch)
1 cup monterey jack cheese shredded
1/4 cup scallions, spring or green onions or as needed
1/2 cup sour cream or as needed

1
Slice one of the pepper quarters into thin strips; reserve the garnish.
2
Chop remaining pepper.
3
In large noncorrosive skillet, cook onion and garlic until fragrant and soft, about 3 minutes.
4
Add chopped green pepper, chili powder, cumin, oregano, salt and pepper; cook for 3 minutes or until pepper is softened.
5
Add salsa, kidney beans and tomato paste, cook for 7 minutes or until thickened.
6
Stir in cilantro, remove from heat and set aside.
7
Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375F (190C) F oven for 10 minutes or until crisp.
8
Break the tortillas into half or large pieces.
9
Place 13 of the tortillas on lightly greased 9 inch pie plate; top with 1/2 sauce and 1/2 cheese.
10
Repeat layering once, top with remaining 13 of tortilla.
11
Bake for about 15 minutes or until heated through.
12
Sprinkle with remaining cheese; garnish with green pepper strips.
13
Bake for 3 minutes or until cheese is melted.
14
Cut into wedges and serve warm with sprinkled scallions over and dollop of sour cream.

577

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 each poblano peppers quartered, or green bell pepper, 1 each onions chopped, 2 each garlic cloves minced, 1 tablespoon chili powder or to taste, and more.

Yes, Easy Taco Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easy Taco Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions