Hamdi Saidani This Pioneer Woman Taco Pie is a cheesy and savory recipe, which is made with ground beef and refrigerated crescent rolls. It’s the perfect weeknight dinner, ready in about 40 minutes.
Pioneer Woman Taco Pie Recipe Ingredients
- 1 (8-ounce) can refrigerated crescent rolls
- 1 1/4 cups grated cheddar cheese (about 5 ounces), plus 2 tablespoons for topping
- 2 Tbsp. olive oil
- 4 garlic cloves, minced
- 1/2 small onion, diced small
- 1 Tbsp. chili powder
- 2 tsp. ground cumin
- 1 tsp. ground coriander
- 1 lb. lean ground beef
- 1/2 cup sour cream, plus 2 tablespoons for topping
- Hot sauce, to taste
- 1/2 cup shredded romaine lettuce
- 1 Roma tomato, diced
How To Make Pioneer Woman Taco Pie
- Prep Oven and Crust: Preheat the oven to 350℉. Unroll the crescent dough and press it into a 9×9-inch baking pan, pinching the seams together. The dough should come slightly up the sides of the pan.
- Par-bake the Crust: Sprinkle the dough with a 1/2 cup of the cheddar cheese and bake for 12 to 13 minutes, until the crust is golden and the cheese is melted. Set aside to cool slightly.
- Sauté Aromatics and Spices: While the crust bakes, heat the olive oil in a large skillet over medium heat. Add the garlic, onion, chili powder, cumin, and coriander. Cook, stirring, for 2 to 3 minutes, until very fragrant.
- Cook the Beef: Add the ground beef to the skillet and raise the heat to medium-high. Cook, breaking up the meat with a wooden spoon, for about 5 minutes, until it is cooked through and browned.
- Create the Creamy Filling: Remove the pan from the heat. Drain off any excess grease. Stir in the sour cream, the remaining ¾ cup of cheddar, and hot sauce to your taste.
- Assemble and Serve: Top the par-baked crust with the creamy meat mixture. Garnish with the remaining 2 tablespoons of cheddar, the shredded lettuce, diced tomato, and a few dollops of sour cream. Slice and serve immediately.
Recipe Tips
- How to prevent a soggy crust? The most important step is to par-bake the crescent roll crust with a layer of cheese on it. This creates a barrier that helps prevent the moisture from the meat filling from making the bottom of the pie soggy.
- Can I use a different crust? While the crescent roll dough is classic for this easy recipe, you could also press a refrigerated pie crust or even a cornbread batter into the bottom of the pan for a different style of taco pie.
- Can I use a different meat? Absolutely. This recipe is fantastic with lean ground turkey or ground chicken as a substitute for the ground beef.
- Can I make parts of this ahead of time? Yes. For a super-fast weeknight meal, you can make the entire meat filling a day or two in advance and store it in an airtight container in the refrigerator. When ready, just bake the crust, reheat the filling, and assemble.
What To Serve With Taco Pie
This is a hearty, all-in-one dish that is a complete meal. It’s perfectly complemented by classic taco night sides:
- A side of Mexican rice
- Refried or black beans
- Tortilla chips with salsa and guacamole
- A simple side salad
How To Store Taco Pie
- Refrigerate: Cover leftovers tightly with foil or transfer individual slices to an airtight container. It will keep well in the refrigerator for up to 3 days. Note that the fresh lettuce and tomato topping will wilt upon storing.
- Reheat: Reheat individual slices gently in the microwave or in a 350°F oven until warmed through. It’s best to add fresh toppings after reheating.
Taco Pie Nutrition Facts
- Serving: 1/6th of pie
- Calories: 520 kcal
- Carbohydrates: 25g
- Protein: 28g
- Fat: 35g
- Saturated Fat: 16g
- Sodium: 1150mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Is this recipe spicy?
The spice level is completely up to you! The recipe gets its heat from the chili powder and the amount of hot sauce you choose to add to the meat filling. You can easily make it mild or extra spicy.
Can I add beans to the filling?
Yes, adding a can of drained and rinsed black beans or pinto beans to the meat mixture is a great way to add extra fiber and make the filling go even further.
Do I have to use crescent rolls?
The refrigerated crescent roll dough is a signature part of this easy recipe, creating a unique, soft, and slightly sweet crust that is different from a traditional pie. While you can use other crusts, the crescent rolls are recommended for the classic taste.
Try More Pioneer Woman Recipes:
- Pioneer Woman Strawberry Rhubarb Pie Recipe
- Pioneer Woman Oatmeal Cream Pies Recipe
- Pioneer Woman Lemon Meringue Pie Recipe
Pioneer Woman Taco Pie Recipe
Description
A quick and easy weeknight dinner featuring a savory, cheesy taco meat filling on a simple crescent roll crust, all topped with your favorite fresh taco fixings.
Ingredients
Instructions
- Preheat oven to 350℉. Press the crescent roll dough into the bottom of a 9×9-inch pan.
- Sprinkle with 1/2 cup of the cheese and bake for 12-13 minutes until golden.
- In a skillet, sauté the garlic, onion, and spices in olive oil until fragrant.
- Add the ground beef and cook until browned. Drain the fat.
- Remove from the heat and stir in the sour cream, ¾ cup of cheddar, and hot sauce to taste.
- Spread the meat mixture over the baked crust.
- Top with the remaining cheese, shredded lettuce, diced tomato, and dollops of sour cream.
Notes
- u003cliu003eThe most important tip for a non-soggy pie is to par-bake the crescent roll crust before adding the filling.u003c/liu003eu003cliu003eFor the creamiest filling, remove the skillet from the heat u003cemu003ebeforeu003c/emu003e you stir in the sour cream and cheese.u003c/liu003eu003cliu003eThis recipe is a fantastic way to use up leftover taco meat. Just skip the meat-cooking steps and proceed with assembling the pie.u003c/liu003eu003cliu003eDon’t be shy with the seasonings! A well-seasoned meat filling is the key to a flavorful taco pie.u003c/liu003e
