High Protein Turkey Taco Pie
This taco pie is a delicious twist on enchiladas. Made with layers of flour tortillas, ground turkey, red enchilada sauce, beans and cheese, this easy recipe has a meaty cheesy center with a deliciously soft outside.
We love our taco nights around here but once I start hearing, “tacos? again?” I know it’s time to switch it up. This recipe is perfect for busy weeknights and a great way to feed everyone at once. The easy filling is made with a homemade sugar-free taco seasoning, then tossed in the oven until the cheese is bubbly and the top tortilla is golden brown and crispy.
Serve your savory pie with Mexican rice and a side salad. For more recipes to switch up your usual food routine, try Taco Mac and Cheese or fun Protein Pancake Tacos.
Why you’ll love this recipe:
- 49g of protein per serving.
- Simple ingredients.
Ingredients and Substitutes:
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for taco pie.
- Ground Turkey: substitute with lean ground beef or ground chicken.
- Green Chiles: grab a small can of diced green chilies to adds a little kick.
- Taco Seasoning: homemade taco seasoning is inexpensive, easy and so flavorful, you’ll never go back to grocery store brands. Use store-bought if needed because sometimes convenience wins.
- Corn: I used a can of corn to add flavor and a little crunch. You only need one cup so save the rest for black bean corn feta dip or add to salads throughout the week. This is also amazing with leftover BBQ corn.
- Black Beans: adds protein and flavor, you can sub with refried beans or pinto beans.
- Enchilada Sauce: I use mild red enchilada sauce but green sauce or a hotter variety s great too.
- Flour tortillas: I recommend flour tortillas because they’re the perfect size and stay soft on the inside while baking with a slightly crispy top. I used Mission Carb Balance Flour tortilla.
- Cheese: Monterey Jack and cheddar cheese.
Variations
- Add your favorite veggies, like bell pepper, zucchini or fresh tomatoes.
- Add hot sauce or red pepper flakes for some heat.
- Sprinkle with green onions and a dollop of sour cream prior to serving.
Dietary Modifications
- For gluten-free, use a gluten-free tortilla and make sure your enchilada sauce didn’t sneak any gluten in.
- For dairy-free, omit the cheese or use a dairy-free alternative. Choose a cheese you’re familiar with that you know will melt properly.
How to make this taco pie:
Step 1: preheat and prep
Preheat the oven to 350 degrees Fahrenheit. Spray a round baking dish (like a pie plate similar in size to the tortillas) with nonstick cooking spray.
Step 2: cook and season the meat
In a pan over medium heat, add the ground turkey, breaking into pieces and brown until completely cooked through, approximately 5 minutes. While the turkey cooks, mix together the taco seasoning and water to form a paste.
Add the chilies to the turkey, stirring to combine, followed by the taco seasoning. Mix until the turkey is evenly covered. Lower the heat to simmer. Let the mixture simmer while the oven heats.
Step 3: assemble the pie
Add 1 tortilla to the bottom of the prepared baking dish. Top with ⅓ of the meat mixture, ⅓ of the corn, ⅓ of the beans and ¼ of the enchilada sauce. You want to save some sauce for the top. Top the first layer with ¼ cup (28g) Monterey jack cheese. Repeat this step, alternating between the two cheese varieties, until you place the last tortilla. You will have 3 filled layers. Top the final tortilla with the remaining enchilada sauce and cheddar cheese and place in the oven for 10 minutes.
Step 4: broil to crisp the top
After 10 minutes, turn the oven to broil to crisp the top tortilla for approximately 3-5 minutes. Be sure to watch closely so it doesn’t burn. Remove from the oven and cut into 4 servings. Serve with Greek yogurt, sour cream, red onions, cilantro or your favorite taco toppings. Enjoy!
Expert Tip!
What your taco pie carefully while it’s on broil. It will go from cheesy and bubbly to burned, very fast!
Recipe FAQs
Serve with Greek yogurt, sour cream, red onions, sliced avocado, red onions, cilantro or your favorite taco toppings.
Store in an airtight container in the fridge for up to three days.
Yes! Any ground meat works well or you can use leftover rotisserie chicken if you want bigger chunks of meat in each bite.
Check out some of our other easy meals!
If you make this recipe, please leave a rating and/or comment! Tag me on Instagram @ohsnapmacros, I love hearing from you!
Taco Pie
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Ingredients
- 1 lb. lean ground turkey 99/1%
- 1 can green chiles 4 oz.
- Taco Seasoning see below
- 1 cup canned corn drained 170g
- 1 cup black beans drained and rinsed, 160g
- 1 can mild red enchilada sauce 10 oz.
- 4 Mission Balance flour tortillas
- 1/2 cup Monterey Jack cheese shredded, 56g
- 1/2 cup cheddar cheese shredded, 56g
Taco Seasoning
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. smoked paprika
- 1 Tbsp. chili powder
- 1.5 Tbsp. ground cumin
- 1/4 cup water
Instructions
- Pre heat the oven to 350 degrees Fahrenheit.
- In a pan over medium heat add the ground turkey, breaking into pieces and brown until completely cooked through, approximately 5 minutes.
- While the turkey cooks, mix together the taco seasoning and water to form a paste.
- Then, add the chilies to the turkey, stirring to combine, followed by the taco seasoning. Mix until the turkey is evenly covered. Lower the heat to simmer. Let the mixture simmer while the oven heats.
- Spray a round baking dish (like a pie dish similar in size to the tortillas) with nonstick cooking spray.
- Add 1 tortilla to the bottom of the prepared baking dish. Top with ⅓ of the meat mixture, ⅓ of the corn, ⅓ of the beans and ¼ of the enchilada sauce. Save some sauce for the top. Top this first layer with ¼ cup (28g) Monterey jack cheese. Repeat this step, alternating between the two cheese varieties, until you place the last tortilla. You will have 3 filled layers.
- Finally, top the final tortilla with the remaining enchilada sauce and cheddar cheese and place in the oven for 10 minutes.
- After 10 minutes turn the oven to broil to crisp the top tortilla for approximately 3-5 minutes. Be sure to watch closely so it doesn’t burn.
- Remove from the oven and cut into 4 servings.
- If desired, top with Greek yogurt, sour cream, avocado slices, red onion or cilantro. Serve hot!
Notes
- Makes 4 servings at 330g each at 438 calories per serving
- Can be made into 6 servings at approximately 220g each with 292 calories per serving. Macros for 6 servings are: 292 calories – 33 P/ 22 C/ 10 F.
- Top with Greek yogurt, sour cream, avocado slices, red onion or lettuce.
- Add spinach, zucchini, arugula, or any favorite veggie.
Nutrition
My husband and I love this recipe. I’ve made this multiple times now, it’s so easy to put together, delicious, comforting, and best of all, macro-friendly. We will definitely keep this one on rotation. Topped with some red onion, cilantro, and a little bit of greek yogurt – perfection.
So happy to hear that, thank you!
Can this be made with corn tortillas for a gluten free option?
Sure! Texture will be different though.