Taco Chili Pie Recipe

Name: Taco Chili Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 2 cups sliced fresh mushrooms; 1 cup chopped onion; 4 cups torn fresh spinach; 1 can (16 ounces) kidney beans, rinsed and drained; 1 can (15 ounces) pinto beans, rinsed and drained; 1 can (15 ounces) tomato sauce; 1 can (14-1/2 ounces) stewed tomatoes, undrained; 2 tablespoons taco seasoning; 1 tablespoon sugar; 1 tablespoon molasses; 4-1/2 cups all-purpose flour; 4 teaspoons sugar; 2 teaspoons salt; 2 cups cold butter; 12 to ¼ tablespoons cold water

Servings: persons

1 pound ground beef
2 cups sliced fresh mushrooms
1 cup chopped onion
4 cups torn fresh spinach
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes, undrained
2 tablespoons taco seasoning
1 tablespoon sugar
1 tablespoon molasses
4-1/2 cups all-purpose flour
4 teaspoons sugar
2 teaspoons salt
2 cups cold butter
12 to ¼ tablespoons cold water

1
In a skillet, cook the beef, mushrooms and onion over medium heat until meat is no longer pink; drain. Stir in the next eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-30 minutes.
2
Meanwhile, combine the flour, sugar and salt in a bowl. Cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide into fourths; flatten each portion into a circle. Cover with plastic wrap. Refrigerate for 30 minutes.
3
Line two 9-in. pie plates with pastry. Divide beef mixture between crusts. Roll out remaining pastry to fit tops of pies; place over filling. Trim, seal and flute edges. Cut slits in top.
4
Bake at 400u00b0 for 20 minutes. Reduce heat to 375u00b0; bake 30-35 minutes longer or until golden brown. Let stand for 10-15 minutes before cutting.

1847

kcal

Calories

118

Fat

150

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 pound ground beef, 2 cups sliced fresh mushrooms, 1 cup chopped onion, 4 cups torn fresh spinach, and more.

Yes, Taco Chili Pie falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Taco Chili Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions