Taco Pie: A weeknight taco turned into a sliceable, cheesy pie

What this recipe is and why it's useful This taco pie compresses taco-night flavors into a sliceable, family-friendly casserole that's simple to put together on a weeknight. Instead of rolling tortillas, you press three 10-inch tortillas into a deep-dish pie plate to form the crust, then fill it with a taco-seasoned beef and pepper mixture bound together by an egg and Greek yogurt custard. The result is somewhere between a quiche and a Tex‑Mex casserole—with familiar toppings working as usual.

• Ground beef: the author uses 90% lean ground beef. You can use a similar ratio or swap ground turkey or a plant-based ground if you prefer, though the text focuses on beef.
• Vegetables: one yellow onion plus one green and one red bell pepper (or substitute another color for the red) are sautéed until softened.
• Flavorings: chili powder, ground cumin, smoked paprika, garlic powder, dried oregano, kosher salt, black pepper, optional cayenne, diced green chiles (drained), and hot sauce (Cholula suggested) create the taco profile.
• Binder and creaminess: room-temperature eggs combined with plain Greek yogurt produce a creamy custard without heavy cream. Sharp cheddar or pepper jack is used both inside and on top.

1. 1Preheat oven to 375°F. Lightly oil a deep-dish pie plate and arrange three tortillas, overlapping and pleating so they line the plate with edges extending over the rim. Mist with nonstick spray and bake 5 minutes to set.
2. 2Sauté diced onion and bell peppers in olive oil over medium-high heat for 8–10 minutes until softened.
3. 3Add ground beef to the skillet, break into small crumbles, and stir in the seasonings plus drained diced green chiles. Cook until beef is fully browned.
4. 4Transfer the beef mixture to a bowl and cool about 10 minutes to avoid scrambling the eggs when combined.
5. 5Whisk room-temperature eggs, Greek yogurt, and hot sauce until smooth. Fold this into the cooled beef mixture with 1 cup of shredded cheese.
6. 6Spread the filling into the pre-baked tortilla crust, top with the remaining cheese, and tent the exposed tortilla edges with foil to prevent burning.
7. 7Bake 40–45 minutes, until the eggs are set. Let rest 10 minutes before slicing.

Toppings mirror taco-night choices: diced avocado or guacamole, extra Greek yogurt or sour cream, salsa, green onions, and chopped cilantro. The author suggests more toppings and extra heat as desired. Testing notes and small adjustments

Suggested sides include a black bean and corn salad, pinto or black beans cooked in a slow cooker/Instant Pot, or rice—standard accompaniments that add fiber and round out the meal.