deep dish taco pie (Print Version)
Flavor-packed pie with layers of seasoned beef, taco rice, corn, salsa, and cheddar in a golden crust.
# Ingredients:
→ Main
01 -
2 pounds ground beef
02 -
2 packages (1 ounce each) taco seasoning
03 -
2 packages (5.6 ounces each) Knorr Taco Rice
04 -
1 package (12 ounces) frozen corn kernels, thawed
05 -
1 cup salsa
06 -
3 cups shredded cheddar cheese
07 -
3 large eggs
08 -
1 1/2 cups whole milk
09 -
1 package (15 ounces) refrigerated pie crusts, 2-count
# Steps:
01 -
Preheat oven to 400°F. Lightly spray a 9×13-inch baking dish with nonstick spray and set aside.
02 -
In a large skillet over medium heat, brown ground beef until fully cooked and no longer pink. Drain excess fat. Add taco seasoning along with the amount of water specified on the seasoning package. Cook, stirring occasionally, until liquid is absorbed and mixture is well seasoned.
03 -
Prepare both packages of taco rice according to package instructions. Once cooked, set aside to cool slightly.
04 -
Press pie crusts evenly into the bottom and up the sides of the prepared baking dish, pinching pieces as needed to fully cover the surface.
05 -
Evenly scatter thawed corn kernels over the pie crust. Spoon cooked taco rice in an even layer over the corn.
06 -
Spoon seasoned ground beef on top of the rice layer, then sprinkle shredded cheddar cheese evenly across the surface.
07 -
In a medium bowl, whisk together eggs, whole milk, and salsa until fully combined.
08 -
Slowly pour the egg, milk, and salsa mixture evenly over the layered meat mixture in the baking dish.
09 -
Place dish on middle rack in the oven. Bake for 30 minutes, or until the top is set and beginning to turn golden brown.
10 -
Allow the dish to rest for 10 to 15 minutes before slicing and serving.
# Notes:
01 -
For a crispier crust, blind bake the pie dough for 5 minutes before assembling.