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Taco Pie Recipe

Taco Pie

Dax Phillips
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8


  • 2 sheets of puff pastry cooked according to directions
  • 1 1/2 lb ground chuck cooked and fat removed
  • 1 whole onion chopped
  • 1 whole jalapeno pepper diced (seeds removed if you do not want it spicy)
  • 1/2 tbsp salt to taste
  • 2 tbsp taco seasoning
  • 1 tsp cumin powder
  • 1/2 tsp cracked black pepper
  • 1 cup of cooked corn kernels
  • 1 cup of your favorite salsa I used a blend
  • 3 cups colby jack cheese shredded
  • 2 cups Doritos crumbled
  • black olives optional
  • sour cream optional
  • shredded lettuce optional
  • additional jalapenos optional
  • lime wedges optional
  • hot sauce optional


  • Start by heating a large skillet on medium-high heat. Once heated, add in your ground chuck, and cook until browned. Strain and discard the fat.
  • Return the ground chuck back to the heat, and toss in the onions, corn, jalapenos, salsa, and seasonings. Stir and cook until the vegetables have softened. Once softened, remove them from the heat, and prepare your taco pie.
  • Preheat your oven to 350 degrees.
  • To a baking dish, one large enough to fit one of the pre-cooked puff pastry sheets, place the puff pastry sheet on the bottom.
  • Top with some of the cheese, then layer on the meat mixture, then layer on the rest of the cheese, and then the crumbled Doritos. Bake for 25 minutes, or until the cheese is nice and melted. Once melted, remove and top with the remaining puff pastry sheet, and then back in the oven and cook for about 5 minutes, or until the top puff pastry is warmed through.
  • Now you are ready to dig in. I let the pie rest for about 5 minutes before slicing into squares, but you do what you want.
  • Once sliced, place onto your plate, and add sour cream, olives, hot sauce, lettuce, and limes. Or don’t. It’s your call.