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Taco Pie

By Jamie Deen

Featured in:

Cooking with Paula Deen Magazine

Recipe from Cooking with Paula Deen magazine.

Difficulty: Easy

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 6 to 8


  • 1 pound ground beef
  • ½ cup red enchilada sauce
  • ½ teaspoons Kosher salt
  • ½ teaspoons ground cumin
  • ½ teaspoons ground chipotle chile pepper
  • ½ teaspoons chili powder
  • ½ teaspoons ground black pepper
  • 1 (16-ounce) can refried beans
  • 1 (4-ounce) can diced green chiles
  • 8 (10-inch) flour tortillas
  • 2 cups shredded cheddar-jack cheese, divided
  • pico de gallo, for serving
  • sour cream, for serving
  • avocado, for serving
  • radishes, for serving
  • fresh cilantro, for serving


Preheat oven to 350˚F.

In a 10-inch ovenproof skillet, cook beef over medium heat until browned and crumbly; drain. Transfer to a large bowl; stir in enchilada sauce, salt, cumin, chipotle chile pepper, chili powder, and black pepper. Wipe skillet clean.

In a medium bowl, stir together refried beans and green chiles.

Cut 3 tortillas in half. Line sides of skillet with halved tortillas, rounded edges up. Place 1 tortilla in bottom of skillet. Spoon half of beef mixture onto tortilla, and sprinkle with ½ cup of cheese. Top with another tortilla, and spread half of bean mixture on top. Repeat layers once with a tortilla between each layer. Top with remaining tortilla, and sprinkle with remaining 1 cup cheese.

Bake until hot and bubbly, about 20 minutes. Let stand for 10 minutes. Serve with pico de gallo, sour cream, avocado, radish, and cilantro.

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