High Protein Turkey Taco Pie (14g fiber)

Name: Taco Pie
Prep time: 10 min
Cook time: 25 min
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); 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

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 rice and a side salad or just enjoy it alone. For more recipes to switch up your taco Tuesday routine, try Taco Mac and Cheese or Air Fryer Shrimp Tacos.

Ingredients and Substitutes:

These are the main ingredients and substitutions. See the recipe card below for the full ingredients list and instructions for taco pie.

Ingredients for a taco pie-inspired enchilada are spread on a tile surface: flour tortillas, ground turkey, cheddar cheese, Monterey Jack cheese, black beans, enchilada sauce, chopped green chilies, corn, spices, and water.

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 (a step-by-step visual guide):

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 (image 1), 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 (image 2), stirring to combine, followed by the taco seasoning (image 3). Mix until the turkey is evenly covered. Lower the heat to simmer. Let the mixture simmer while the oven heats (image 4).

Experience the four-step cooking process in a white-handled skillet: raw ground meat, cooked meat with green peppers, a sprinkle of spices, and finally, fully mixed seasoned meat. Perfect as the savory filling for your homemade Taco Pie delight.

Step 3: assemble the pie

Add 1 tortilla to the bottom of the prepared baking dish (image 5). Top with ⅓ of the meat mixture (image 6), ⅓ of the corn, ⅓ of the beans and ¼ of the enchilada sauce (image 7). You want to save some sauce for the top. Top the first layer with ¼ cup (28g) Monterey jack cheese (image 8). 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 (image 9) and cheddar cheese (image 10) 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.

Step-by-step collage of making a delicious taco pie: laid-out tortillas, ground meat, corn and beans, cheese, sauce, and a final cheesy topping in a glass dish.

Close-up of a slice of layered taco pie casserole in a glass dish. The dish reveals layers of seasoned ground beef, corn, beans, and cheese, topped with chopped red onions and cilantro. The casserole is set on a wooden surface.

Recipe FAQs

What to serve with my taco pie?

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

How to store this taco pie?

Store in an airtight container in the fridge for up to three days.

Can I use any other meats?

Yes! Any ground meat works well or you can use leftover rotisserie chicken if you want bigger chunks of meat in each bite.

High Protein Turkey Taco Pie (14g fiber)

Why you’ll love this recipe:

Ingredients and Substitutes:

Variations

Dietary Modifications