High Protein Turkey Taco Pie

This taco pie is phenomenal. If you’ve tried my Mexican skillet or turkey taco bowl, you’ll love it. Every time I serve it, every single person asks for seconds, kids included! It has tons of meat and cheese and gets its flavor from enchilada sauce and a homemade taco seasoning that will become your new best friend. Once you make this, I guarantee it will be asked for regularly!

For more Mexican inspired recipes, try fajita shrimp burritos, spicy sheet pan fajita bowls or taco Tuesday skillet.

But, what is taco pie?

The words taco and pie might sound strange together but it is anything but. It’s pure deliciousness. Think taco, think pie and you have a taco pie. Besides being amazing, it’s also easy. First, you cook the meat and season it with a super easy homemade taco seasoning. Once cooked, create your pie by layering a pie dish with tortilla, meat, cheese, enchilada sauce and corn. Layer it three times and voila! Hello pie!

Can you use any other meats or veggies?

Sure can! Ground chicken, beef, or turkey can be used for the taco pie and the recipe stays exactly the same.

You can also spruce up your pie with some veggies if you like. Some good options are zucchini, spinach, arugula, bell peppers, or onion.

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: 99/1%. May use ground chicken to ground beef. 

Green chiles: 4 oz. can of diced green chilies. I use Signature Select but any brand will do! 

Homemade taco seasoning: you may use store bought, but I highly recommend trying this one! If using store bought my personal favorite is Siete Mild Taco Seasoning. 

Canned corn: adds flavor and crunch. You only need one cup. Consider using the rest with my black bean corn feta dip or adding to salads throughout the week. My kids always enjoy a side of corn at dinner so it never goes to waste. 

Black beans: adds protein and flavor. Can be subbed for refried or pinto beans. 

Enchilada sauce: I used mild red enchilada sauce. You may use green or a hotter variety, if desired.

Tortilla: I used Mission Carb Balance Flour tortilla. Use any you prefer. I do recommend flour tortillas for this as they’re the perfect size and stay soft on the inside while baking with a nice crispy top. 

Cheese: Monterey Jack and cheddar. You can use any combination of cheese, your preferred flavor or a dairy-free alternative.

How to make this taco pie

Step 1: Preheat and prep

Pre heat the oven to 350 degrees Fahrenheit.

Spray a round baking dish (like a pie dish 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. 

Step 5: Remove and Serve

Remove from the oven and cut into 4 servings. Serve with Greek yogurt, sour cream, red onions, cilantro or your favorite taco toppings. Enjoy!

Servings and nutrition info

Nutrition facts are an estimate and will vary based on any substitutions made.

This taco pie recipe can easily be made into 4 or 6 servings. Nutrition facts in the recipe card are for 4 servings at 330 grams each. You can cut into 6 servings at 220 grams each with 292 calories: 33 P / 22 C / 10 F.

Serve with Greek yogurt, sour cream, red onions, sliced avocado, red onions, cilantro or your favorite taco toppings.

Check out some of our other easy meals!

• Big Mac Casserole
• Grilled Teriyaki Chicken
• Blueberry Breakfast Sausage
• Air Fryer Breakfast Potatoes