Taco Pie

Football season is upon us! With America’s favorite past time comes chili, seven layered chip dip, beer, and taco pie. Tacos can be messy and require too much effort on a Sunday when you’d rather veg on the couch and enjoy the game. Prepare it ahead of time (even the night before) and throw it in the oven a half hour before you’re ready to chow!


1 to 1.5 lbs of ground sirloin

2 packages of mild McCormick taco seasoning (You’ll only need 1 package if sans sour cream)

8 oz sour cream (skip if dairy free)

1 package of Pillsbury pie crust¬†(You’ll only use half)

1 medium tomato, chopped

1 medium onion, chopped

1 red bell pepper, chopped

1 cup of shredded cheese (What used to be Galaxy Nutritional Foods is now Go Veggie. They have a soy-free, dairy-free rice cheese available in shreds.)

1 cup of slightly crushed tortilla chips (El Milagro homestyle for soy-free)


Preheat the oven to 420 degrees. Put one of the pie crusts into an un-greased pie dish. Bake it for 10 minutes, or until it browns slightly.

Brown the meat. Follow the directions on the McCormick packet for adding the seasoning. Be sure to strain after!

Remove the pie crust from the oven. Turn the oven down to 350 degrees.  Pour in the strained meat into the cooked crust.

Mix the additional taco seasoning packet into the sour cream. Spread the seasoned sour cream over the meat.

Layer the chopped onion, tomato, and bell pepper over the sour cream. Sprinkle the cheese on top, then add the crushed chips.

Place the dish in the oven for 30-40 mins. Watch for the edges of the pie crust to brown slightly.

Let cool for a few minutes and serve at half time!

Taco Pie