This skillet taco pie is a fantastic way to bust out your cast iron skillet or pie pan and take taco night to the next level.

Now if that doesn’t look like a plate full of love, I don’t know what does.

Taco pie. And not your every day taco pie, either.

A white plate with a slice of skillet taco pie topped with lettuce, tomatoes, sour cream, and cheese.

This updated taco pie recipe gets a fabulous start from a {simple} homemade crust made by mixing water, salt and masa harina (the flour used for tamales and corn tortillas – it is widely available in most grocery stores).

The crust bakes in a cast-iron skillet, or a pie plate if you don’t have one, and forms a tender, delicious base for the rest of the delectable ingredients.

I daresay the crust was my favorite part because the flavor reminded me of the fresh tamales we would eat as young kids when we lived in Texas (we had a friend at church who made tamales from scratch every week and sold them to us by the bucketful).

Topped with a refried bean mixture bumped up a notch with some simple spices and then topped again by seasoned ground beef or turkey – the pie is made even more luxurious with an avocado/cream cheese/garlic blend that nearly knocks it right out of the park.

Layered with traditional taco toppings and you have yourself a serious meal. Seriously.

To say this went over well with my family is a huge understatement. A lot of goodness is going on here and we all agreed this is a fantastic way to take taco night to the next level.

White plate with a slice of taco pie topped with lettuce, chopped tomatoes, cheese, and sour cream.

What To Serve With This:

Refried Beans {Made in the Slow Cooker and Fat-Free}
Cornbread Muffins
Fresh, seasonal fruit

One Year Ago: Healthy Chicken Nuggets {Baked}
Two Years Ago: Lemon Berry Trifle
Three Years Ago: Slow Cooker Maple Brown Sugar Ham


Skillet Taco Pie

4.67 stars (9 ratings)


For the crust:

  • 2 ½ cups water
  • 1 ½ cups masa harina (see note)
  • 1 teaspoon salt

For the fillings:

  • ½ teaspoon garlic powder
  • ½ teaspoon cumin
  • ¼ teaspoon dried oregano
  • ¼ teaspoon coriander
  • 1 teaspoon olive oil
  • 1 cup refried black or pinto beans
  • ¼ cup finely diced onion
  • 1 pound ground beef or turkey
  • ½ teaspoon cumin
  • 2 teaspoons chili powder
  • Salt and pepper to taste

For the toppings:

  • 1 avocado, pitted and peeled
  • ½ cup cream cheese
  • ¼ cup chopped fresh cilantro
  • 2 teaspoons fresh lime juice, from about 1 lime
  • 1 clove garlic, chopped


  • Shredded cheddar
  • Shredded lettuce
  • Corn chips
  • Sour cream


  • Preheat the oven to 350 degrees F.
  • For the crust, in a medium saucepan set over medium heat, combine the water, masa harina and salt. Cook, whisking constantly, until very thick, about 5-6 minutes. It should be the consistency of very soft sugar cookie dough.
  • Carefully press the dough into an oiled 8 or 9-inch cast iron skillet or a similar-sized pie plate. Lightly grease or water your hands if needed so the dough doesn't stick while pressing. Bake the crust until firm, about 30 minutes.
  • While the crust is baking, in a large nonstick skillet, heat the oil and add the garlic powder, cumin, oregano and coriander. Cook until fragrant, about 30 seconds. Add the refried beans and cook until heated through, about 1 minute. Spread this mixture over the cooked crust.
  • Wipe out the skillet with a paper towel and set it over medium heat. Saute the ground beef (or turkey) with the chopped onion and 1 teaspoon salt and 1/2 teaspoon pepper, until the meat is cooked through, about 5-6 minutes.
  • Drain the grease from the skillet. Add the cumin and chili powder and stir to combine. Spread this mixture over the refried beans and transfer the skillet/pie plate again to warm through, 5-10 minutes.
  • Meanwhile, puree the avocado, cream cheese, cilantro, lime juice and garlic in a food processor blender until smooth. Season with salt and pepper to taste.
  • Remove the pie from the oven. Spread the avocado mixture over the top of the ground beef and garnish the pie with shredded cheese, lettuce, corn chips, sour cream or any other taco toppings you like. Serve the pie warm or at room temperature (if serving at room temperature, don’t top with the avocado mixture or toppings until ready to serve).


Masa Harina: is a corn flour used to make tortillas and tamales. It is widely available in the Mexican foods-aisle of most grocery stores.
Serving: 1 Serving, Calories: 341kcal, Carbohydrates: 24g, Protein: 15g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 56mg, Sodium: 563mg, Fiber: 5g, Sugar: 2g

Recipe Source: adapted from Cuisine at Home February 2012