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
Preheat oven to 400ºF. Lightly spray a 9x13-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.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper: https://www.plainchicken.com/homemade-taco-seasoning/
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 9x9-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.