Deep Dish Taco Pie – the ultimate Mexican casserole! Taco meat, rice, corn, cheese, salsa, and eggs baked in pie crust. I mean, what’s not to like?!? This makes a ton. It is perfect for a crowd. Can make the casserole in advance and refrigerate or freeze for later. We sometimes divide the recipe between two pans – bake one and freeze one for later. Top the casserole with your favorite taco toppings. Taco night never tasted so good! #taco #casserole #rice #Mexican #freezermeal
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This recipe came from Plain Chicken reader Deana. She emailed me the it sounded amazing. Taco meat, rice, corn, cheese, salsa, and eggs baked in pie crust. I mean, what’s not to like?!?! I couldn’t wait to make it. Deana calls this recipe a taco quiche. We didn’t think it was as eggy as a traditional quiche, so we call it Deep Dish Taco Pie. Whatever you call it, it is delicious!
How to Make Deep Dish Taco Pie
This taco casserole is very easy to make. Start with making the taco meat and cooking the rice. Next, press two pie crusts into the bottom of a 9×13-inch baking dish. Top the pie crust with the cooked rice. Add a layer of corn kernels and then the taco meat and cheese. Whisk together eggs, milk, and salsa. Pour over the taco meat mixture and bake.
Tips for Making Taco Casserole
- Make sure to drain the taco meat of any excess liquid or fat.
- Thaw the frozen corn kernels to remove any excess liquid. You can pop it in the microwave for a minute or two and drain in a colander before adding it to the casserole dish.
- Can add black beans to the mixture.
- Can substitute ground turkey for ground beef.
- I used two packages of Knorr Taco Rice. Can also use Knorr Mexican Rice, Knorr Spanish Rice, or Knorr Yellow Rice.
- If you want less rice, you can cut the rice in half and use one package of rice instead of two.
- Make sure to take the pie crusts out of the refrigerator at least 15 minutes before making the casserole. They will be easier to work with if they aren’t cold.
- I used cheddar cheese in this casserole. Feel free to use any cheese you prefer – pepper jack, Monterey jack, Mexican cheese blend. Anything goes!
- Can use store-bought salsa or homemade. For store-bought salsa, I like Mateo’s Salsa or Kylito’s Salsa. For homemade, I like our Superior Grill Salsa Recipe: https://www.plainchicken.com/superior-grill-salsa/
- This makes a lot of food. Feel free to cut the recipe in half or split it between two pans.
- You can assemble the casserole ahead of time and refrigerate or freeze for later.
- You can freeze the casserole unbaked or baked.
- To bake after freezing, thaw completely and bake as directed below.
- To reheat after freezing, partially thaw. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes.
What to Serve with Mexican Casserole
This has quickly become a favorite at our house. We’ve made it several times and love it! We like to top the casserole with our favorite taco toppings – sour cream, salsa, guacamole, and jalapeños. This is a very, very filling dish. You don’t need a lot to go with it. We usually just serve it with a salad and maybe a roll. Here are a few of our favorite recipes from the blog that go great with this yummy Taco Casserole:
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Deep Dish Taco Pie
Ingredients:
- 2 lbs ground beef
- 2 (1-oz) packets taco seasoning
- 2 (5.6-oz) packages Knorr Taco Rice
- 1 (12-oz) package frozen corn kernels, thawed
- 1 cup salsa
- 3 cups shredded cheddar cheese
- 3 eggs
- 1½ cups milk
- 1 (15-oz) package refrigerated pie crust, 2-count
Instructions:
- Preheat oven to 400ºF. Lightly spray a 9×13-inch baking dish with cooking spray. Set aside.
- In a skillet, brown ground beef till no longer pink, drain. Add taco seasoning and water called for on the package. Cook until all liquid is absorbed.
- Cook both packages rice as per directions on the packages. Cool slightly.
- Lay pie crusts in baking dish. Cover the entire bottom and sides of dish. Press pieces together with fingers.
- Spread corn kernels over pie crust. Top corn with cooked rice. Top rice with taco meat then cheese.
- Whisk together eggs, milk, and salsa. Pour over taco meat.
- Place on middle rack of oven and back for 30 minutes or until top is starting to brown.
- Let rest 10 to 15 minutes before cutting.
Notes:
- Make sure to drain the taco meat of any excess liquid or fat.
- Thaw the frozen corn kernels to remove any excess liquid. You can pop it in the microwave for a minute or two and drain in a colander before adding it to the casserole dish.
- Can add black beans to the mixture or substitute for the corn.
- Can substitute ground turkey for ground beef.
- I used two packages of Knorr Taco Rice. Can also use Knorr Mexican Rice, Knorr Spanish Rice, or Knorr Yellow Rice.
- If you want less rice, you can cut the rice in half and use one package of rice instead of two.
- Make sure to take the pie crusts out of the refrigerator at least 15 minutes before making the casserole. They will be easier to work with if they aren’t cold.
- I used cheddar cheese in this casserole. Feel free to use any cheese you prefer – pepper jack, Monterey jack, Mexican cheese blend. Anything goes!
- Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa.
- For homemade, I like our Superior Grill Salsa Recipe: https://www.plainchicken.com/superior-grill-salsa/
- This makes a lot of food. It is great for a crowd. Feel free to cut the recipe in half or split it between two pans.
- If cutting the recipe in half, use a 9×9-inch baking dish.
- You can assemble the casserole ahead of time and refrigerate or freeze for later.
- You can freeze the casserole unbaked or baked.
- To bake after freezing, thaw completely and bake as directed below.
- To reheat after freezing, partially thaw. Cover with aluminum foil and bake at 350ºF for 30 to 40 minutes.
Steph
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Has anyone tried canned corn instead of frozen?
I think canned corn would work fine.
OOPS!Typo! 3 eggs not 43
To cut the recipe in half would I still use 43 eggs?
I am giving the recipe 5 stars just from how it sounds, Haven’t tried it yet but will as soon as Iget all the ingredients.
This dish was delicious! I used queso and white cheddar for the cheeses. Next time I make it going to try a cornbread crust. Either way I will be making this alot!!
I have made this recipe twice now and LOVE it. I prefer it made fresh, frozen and then cooked is not as good and neither is made the night before and then cooked the next day.
I have taken some of the left overs, reheated them and put that over nacho chips and it made GREAT nachos, just add cheese, salsa and sour cream. I also took some of the left overs, warmed them up in a frying pan, made an omelet with cheese covering the inside of the egg and salsa and sour cream on top of the omelet…OMG, that was really good.
What a great recipe with so many options for the leftovers! Thanks for the recipe! Cindi Emerick, Maryland
I see jalapeños in the pictures but not in the recipe???
??? They are just for topping – I talk about it in the post. You can read all about it above the recipe.
Could you make in the pie crust(as is) instead of a baking dish?
I’m sure that would be fine.
I have just printed this recipe and plan to make it as soon as I get the supplies to make it! We like tacos and a 30 min casserole sure fits the bill! Thanks so much for inspiring us and sharing your recipes.
Any reason the mixture can’t be split and cooked in the 2 pie shells separately?
I noted that the recipe can be made in two pans. I suggest two 8×8 or 9×9-inch baking dishes.
Could you use corn or flour tortillas for the crust instead of pie crust.
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Sounds absolutely AMAZING. One question, can I safely cut this recipe in half. There is just 2 of us.
Thanks, Janet
I was so happy to see you use my recipe. Thank you for using it and enjoying it. Have a great day!!!
Deana – we LOVED this recipe. Thank you SO much for sharing with me and all the Plain Chicken readers.
Can you use pizza dough?