deep dish taco pie

Deep dish taco pie is that indulgent weeknight dinner I turn to when my family wants comfort food but with some excitement. You get all the bold taco flavors tucked into a golden crusty pie. It slices up like a savory casserole and disappears fast. What I love most is how it layers grocery basics in a fresh way and delivers on big flavor with minimum fuss.

I made this deep dish taco pie for a school potluck once and every parent asked for the recipe by the end of the night. Now it is my go-to for anything that needs a wow factor on the table.

Ingredients

• Ground beef: Choose lean beef for less grease and a meatier taste
• Taco seasoning: Use your favorite brand or make your own for control of spice
• Knorr Taco Rice: Adds a seasoned, fluffy layer choose fresh boxes and avoid any with excess sodium
• Frozen corn kernels: Sweet pop and vibrant color ensure kernels are firm and not freezer-burned
• Salsa: Provides tangy depth and moisture use one you like straight out of the jar
• Shredded cheddar cheese: Melty and rich fresh-shred for the best melt
• Eggs: Hold everything together use large eggs at room temperature
• Milk: Adds richness and helps the pie set whole milk works best for creaminess
• Refrigerated pie crust: Cuts prep time and gives a foolproof base pick crusts with no cracks and chill until ready to use

Instructions

Prepare Baking Dish and Oven:

Preheat your oven to four hundred degrees Fahrenheit so it is fully hot when the pie goes in. Lightly grease a nine by thirteen-inch dish with a thin layer of baking spray to prevent sticking and help release the finished pie easily.

Brown the Beef:

In a large skillet over medium-high heat add the ground beef breaking it up as it cooks. Stir occasionally until all pink is gone and the meat is evenly browned. Drain off any excess grease to keep the pie from being greasy.

Season the Beef:

Add taco seasoning packets along with the water amount listed on the packaging. Stir well to coat every bit of meat then simmer until the liquid has reduced fully. At this step make sure the beef is well seasoned and the mixture is not watery.

Cook the Rice:

Prepare both packages of Knorr Taco Rice exactly as the box directs. Fluff the finished rice with a fork and let it cool five minutes so it is easier to layer into the dish.

Line the Baking Dish with Pie Crust:

Arrange both pastry rounds into your baking dish gently pressing pieces together with your fingers. Cover the entire bottom and sides so every slice has a golden crust edge. Patch any cracks with extra dough from the edges.

Layer the Filling:

Scatter the thawed corn evenly over the crust. Use your hands to spread the cooked rice next creating an even bed. Top this with the cooked taco beef. Smooth the top before adding shredded cheddar so you get a uniform cheesy layer.

Mix and Pour the Custard:

In a bowl whisk together eggs milk and salsa until thoroughly combined and slightly frothy. Pour this mixture slowly and evenly across the top of the cheese and beef layer letting it seep in.

Bake to Perfection:

Place the pie dish on the middle rack of the hot oven and bake about thirty minutes. Remove when the top is golden brown and the center is set when gently pressed. Let the pie rest fifteen minutes before slicing so the layers stay together and slices come out clean.

One of my favorite things is how that cheddar melts into the taco filling making each bite feel special. My little one always asks for the corners because of the cheesy crust. We call it pie night and everyone fights over the cheesiest slice

Storage Tips

Store leftover pie tightly wrapped in the fridge for up to four days. Reheat individual slices in the microwave or oven for best texture. If making ahead let the pie cool fully before storing to keep the crust from going soggy. I find wrapping in foil helps retain the flavor and texture.

Ingredient Substitutions

Swap ground turkey or chicken for a lighter take or use a vegan meat substitute if needed. If corn is unavailable frozen peas or diced roasted red peppers work nicely. Monterey Jack or a Mexican cheese blend can stand in for cheddar.

Serving Suggestions

Serve slices hot with a fresh green salad chunky guacamole or a dollop of sour cream. I sometimes top each piece with sliced avocado or jalapeno for extra color and flavor. Leftovers make a satisfying filling for burritos or quesadillas.

Cultural and Historical Context

Deep dish taco pie blends classic American pot pie structure with bold Tex-Mex flavors. It is one of those recipes that sprang from the need to stretch ground beef and make it fun. I love how each region tweaks it a little making it their own signature casserole.

Seasonal Adaptations

Use summer corn cut right off the cob for extra sweetness In winter add sauteed onions and peppers for more warmth Try a spicy salsa in fall for deeper flavor

Success Stories

This pie has saved many last-minute dinners and wowed at every family reunion. Friends who said they did not like rice casseroles always go back for seconds. It even won the prize for most creative dish at a neighborhood block party.

Freezer Meal Conversion

To freeze assemble the pie fully but do not bake. Wrap tightly in two layers of foil and freeze up to two months. Thaw overnight before baking as usual or bake from frozen adding about twenty extra minutes.

However you serve it, deep dish taco pie is always a happy surprise for taco night. I hope you'll make it your new weeknight tradition too.

Recipe FAQs

→ What type of rice is used?

Knorr Taco Rice brings zesty flavors that complement the other ingredients and adds substantial body to the pie.

→ Can I use fresh corn instead of frozen?

Yes, fresh or canned corn can be used; just ensure it's cooked and well drained before layering.

→ How do I prevent the crust from getting soggy?

Prebaking isn't needed, but chilling the crust before adding the filling helps keep it flaky and crisp.

→ Is this dish spicy?

The salsa and taco seasoning add a mild kick, but you can select mild or hot brands to suit your taste.

→ How should leftovers be stored?

Store leftovers covered in the refrigerator for up to 3 days; reheat portions in the oven or microwave.