April 21, 2020 0 Comments Dinner

Taco Pie

It’s Taco Tuesday and what kind of sorcery is this? It’s Taco Pie! A brand new twist on Shepherd’s Pie and it’s delicious.

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This dish was a happy accident after trying to make taco stuffed potato skins. My skins fell apart and I was left with a potato disaster. I was sadly staring at my potatoes thinking “what now”? Then the sky opened up and the potato gods spoke to me. They said, “make taco shepherd’s pie”.

Just for the record I’m not crazy, well maybe a little bit, but aren’t we all?

What makes this pie a “taco” shepherd’s pie? First, instead of using shepherd’s pie seasoning in the ground beef, I used taco seasoning. If you’re not feeling super fancy, I won’t judge you if you use a packet of pre-made taco seasoning. I’ve included a recipe to make your own, which if you have the spices on hand, is much more tasty in my opinion.

For the next layer, I topped the ground beef with corn kernels. I just used frozen corn, but if you have fresh corn on hand, by all means! You can also use canned corn, just make sure you drain it first.

Next I carefully spread a thick layer of the mashed potatoes over the corn. I prefer to whip my potatoes with some butter and cream using my stand mixer. This is the way my Grandma always made them. Her mashed potatoes are my absolute favourite.

Now for the best part. I topped the potatoes with crumbled tortilla chips, then shredded Tex Mex cheese. If you don’t have Tex Mex, shredded cheddar will do the trick. Top the cheese with your favourite taco fixings. I only used green onions because my Husband is picky. If it were just me eating it I would have added tomatoes, green peppers and black olives.

Make sure you have some sour cream and salsa on hand for serving. Guacamole would be delicious too. I was planning on making guacamole as well, but my avocado went bad. I am so bad at avocados.

This recipe feeds 4-6 depending on your appetite. If you’re feeding more people, double the recipe and use a 9″x13″ baking dish instead.

Getting hangry yet? Here’s how to make Taco Pie:

Preheat the oven to 350Β°F.

Peel and quarter 4 large russet potatoes. Fill a large pot with water, add salt and potatoes, and boil until the potatoes are tender. Approximately 15 minutes.

While the potatoes are boiling, add the ground beef to a large frying pan and cook over medium-high heat. Stir in the seasoning. If using pre-made packaged taco seasoning, follow the package directions.

Drain the potatoes, and add the butter, cream, salt and pepper. Mash the potatoes, or transfer to the bowl of a stand mixer and whip on low speed.

Once the ground beef is thoroughly cooked through, transfer to an 8″x8″ baking dish. Spread the ground beef mixture evenly over the bottom of the dish.

Add the corn and spread evenly over top of the ground beef.

Use a large spoon to carefully scoop the potatoes over top of the corn. Spread evenly using a spatula.

Crumble the tortilla chips over top of the potatoes. Lastly, top with shredded cheese and then any other taco toppings you would like (ie. green onions, tomatoes, olives…etc).

Place in the oven and bake for 15 minutes or until the cheese on top starts to get bubbly.

Remove from oven and let cool for 5 minutes before serving. Serve with sour cream, salsa, and guacamole.

Taco Pie

Taco Pie

It's Taco Tuesday and what kind of sorcery is this? It's Taco Pie! A brand new twist on Shepherd's Pie and it's delicious.
Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Mexican
Servings 4
Calories 576 kcal

Ingredients
  

  • 4 large russet potatoes peeled & quartered
  • 1 tbsp butter
  • 2 tbsp heavy cream
  • 1 lb lean ground beef
  • 2 tbsp taco seasoning (or 1 package of pre-made taco seasoning)
  • 2 cups corn kernels
  • 1 cup crumbled tortilla chips
  • 2 cups shredded Tex Mex or cheddar cheese
  • 2 chopped green onions (optional)
  • 1 diced tomato (optional)
  • 1 small green pepper chopped (optional)
  • 1/2 cup diced black olives (optional)
  • sour cream (to serve) – (optional)
  • salsa (to serve) – (optional)
  • guacamole (to serve) – (optional)

DIY Taco Seasoning

  • 2 tbsp chili powder
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp oregano
  • 2 tsp salt
  • dash of pepper

Instructions
 

  • Preheat the oven to 350Β°F.
  • Peel and quarter 4 large russet potatoes. Fill a large pot with water, add salt and potatoes, and boil until the potatoes are tender. Approximately 15 minutes.
  • While the potatoes are boiling, add the ground beef to a large frying pan and cook over medium-high heat. Stir in the seasoning. If using pre-made packaged taco seasoning, follow the package directions.
  • If making your own seasoning, combine all of the ingredients in the DIY Taco Seasoning ingredients, add the seasoning to the ground beef along with 2 tbsp of water and mix well.
  • Drain the potatoes, and add the butter, cream, salt and pepper. Mash the potatoes, or transfer to the bowl of a stand mixer and whip on low speed.
  • Once the ground beef is thoroughly cooked through, transfer to an 8"x8" baking dish. Spread the ground beef mixture evenly over the bottom of the dish.
  • Add the corn and spread evenly over top of the ground beef.
  • Use a large spoon to carefully scoop the potatoes over top of the corn. Spread evenly using a spatula.
  • Crumble the tortilla chips over top of the potatoes. Lastly, top with shredded cheese and then any other taco toppings you would like (ie. green onions, tomatoes, olives…etc).
  • Place in the oven and bake for 15 minutes or until the cheese on top starts to get bubbly.
  • Remove from oven and let cool for 5 minutes before serving. Serve with sour cream, salsa, and guacamole.

Notes

*Calories do not include optional ingredients
Keyword Shepherd’s Pie, Taco Pie, Taco Shepherd’s Pie, Tacos

If you make this recipe, don’t forget to post a picture on you social media and hashtag #souldamgood!