Layered Beef and Corn Tortilla Taco Pie

Layered beef and corn tortilla taco pie stacks seasoned ground beef, tomatoes, corn, tortillas, and cheddar in a deep pie dish. The visible tortilla layers give this retained route a different format from the site’s turkey taco pie, where an egg-and-flour batter forms the crust. Simmering the filling before assembly prevents liquid from pooling beneath the bottom tortilla.

Recipe at a glance

• Yield: 6 wedges
• Prep time: 20 minutes
• Bake time: 25–30 minutes
• Rest time: 10 minutes
• Equipment: 12-inch skillet, wooden spoon, can opener, 9-inch deep-dish pie plate, foil, and instant-read thermometer

Ingredients

• 2 teaspoons neutral cooking oil
• 1 pound (454 g) lean ground beef
• 1 medium yellow onion, diced
• 1 tablespoon mild chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon fine salt
• 1 can (15 ounces/425 g) crushed tomatoes
• 1 1/2 cups (245 g) frozen corn
• 6 small flour tortillas, about 6 inches across
• 1 cup (113 g) shredded cheddar cheese, divided
• 2 scallions, thinly sliced
• Nonstick cooking spray

Prepare the filling

1. Heat the oven to 375°F (190°C). Lightly coat a 9-inch deep-dish pie plate with nonstick spray.
2. Heat the oil in a wide skillet over medium. Add the beef and onion. Cook for 7–9 minutes, breaking the meat into small crumbles, until no pink remains and the beef reaches 160°F (71°C).
3. Stir in the chili powder, cumin, garlic powder, and salt for 30 seconds. Add the crushed tomatoes and frozen corn. Simmer uncovered for 6–8 minutes, until the mixture is thick enough that a spoon drawn through it leaves a path for a moment.

Layer and bake

1. Spread about 3/4 cup filling in the bottom of the pie plate. Overlap two tortillas above it, trimming one if needed to cover the layer without building a thick folded edge.
2. Add one-third of the remaining filling and 1/4 cup cheddar. Repeat with two tortillas, another third of filling, and 1/4 cup cheddar. Finish with the last two tortillas and remaining filling.
3. Cover with foil and bake for 20 minutes. Remove the foil, scatter the remaining 1/2 cup cheese over the top, and bake 5–10 minutes, until the cheese melts and the center reaches 165°F (74°C).
4. Rest for 10 minutes, garnish with scallions, and cut into six wedges.

Cues and substitutions

A runny filling makes the pie slide when cut. Simmer until visibly thick and observe the full rest time. Corn tortillas can replace flour tortillas, but warm them first so they bend without cracking. Ground turkey can replace beef only if cooked to 165°F; using turkey would make the recipe closer to the other taco pie, so beef best preserves this route’s distinction.

Storage

Refrigerate within 2 hours and use within 4 days. Reheat covered portions to 165°F. Freeze individual cooled wedges for up to 2 months, thaw overnight in the refrigerator, and reheat in the oven for the firmest layers.