High Protein Turkey Taco Pie

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.

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.

Dietary Modifications

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!

Recipe FAQs