Spicy Taco Pie

Spicy Taco Pie


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Ground beef, gooey melted cheese and chunky salsa are stuffed between layers of pie crust in this new twist on a classic Mexican dish. If you enjoy your tacos with poultry, substitute the ground beef with chopped cooked chicken.

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Time needed

20 min preparation + 25-30 min cooking

Serving Size / Yield

12-16 servings


  • 1 15 oz. package Refrigerated Pie Crusts
  • 1/2 lb. Ground Beef
  • 1/3 C. Black Olives, pitted and sliced
  • 1/3 C. Onion, finely chopped
  • 3 Tbs. Snipped Fresh Cilantro
  • 1 C. Shredded Mexican Cheese Blend
  • 1/3 C. Medium Thick & Chunky Salsa Verde
  • 1 1/2 Tbs. Taco Seasoning
  • 1 Garlic Clove, pressed
  • 1 Egg, lightly beaten

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Preheat oven to 400 degrees. Grease a 9x13" baking dish with nonstick cooking spray. Let pie crusts stand at room temperature for 15 min. Meanwhile, cook ground beef in a skillet over medium-high heat until browned. Drain beef. In a large bowl, combine ground beef, olives, onion, cilantro, cheese, salsa verde, taco seasoning, and garlic. Mix ingredients and set aside. Spread one pie crust across the bottom of the baking dish. Brush crust with a portion of the egg. Spread beef mixture evenly over crust. Top beef with second pie crust; you can trim the crust to fit the dish, or let the edges hang over the sides. Cut slits in top crust and brush with remaining beaten egg. Bake 25 to 30 minutes, or until the crust turns golden brown.

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