Easy Taco Pie
If you’re craving something comforting and packed with flavor, this Cheesy Taco Mashed Potato Casserole is your new go-to. It’s super easy to make—ground beef seasoned with taco spices, mixed with black beans and corn, all topped with creamy, cheesy mashed potatoes. Then baked until bubbly and golden, it’s the perfect cozy dinner that feels like a warm hug. I love serving it with sour cream, hot sauce, and a sprinkle of fresh green onions or cilantro to brighten things up. Seriously, it’s a crowd-pleaser that comes together fast and hits all the right notes!
The Steakhouse Yukon Gold Mashed Potatos are an absolute necessity for this dish! You can find them here!
I absolutely love this ONECCI Rectangular Ceramic Casserole Baking Dish Set I just got! This baking dish is oven safe to 500°F, microwave safe, dishwasher safe, and the colors and pattern are absolutely beautiful!
🤔 Common Questions
No worries! You can substitute with canned diced tomatoes and add a bit of chopped green chilies or jalapeños to get that spicy kick.
This dish is pretty filling on its own, but a fresh green salad, steamed veggies, or Mexican-style rice would be great sides to round out the meal.
Easy Taco Pie
Ingredients
Equipment
Method
- Preheat oven to 375°F and grease an 8×8 or 9×9 baking dish.
- Sauté diced onion in a skillet over medium heat. Add ground beef and cook until browned. Drain excess grease.
- Stir in jarlic, taco seasoning, Rotel, black beans, and corn. Simmer 5–7 minutes until thickened and fragrant.
- Heat the mashed potatoes according to package directions. Stir in 1/2 cup of the shredded cheese and black pepper.
- Layer: Add the taco meat mixture into the bottom of your baking dish. Top with the cheesy mashed potatoes and spread evenly.
- Sprinkle the remaining 1 cup cheese over the top.
- Bake uncovered for 20–25 minutes until bubbly and golden on top.
- Garnish with chopped green onions or cilantro. Serve with sour cream and hot sauce.
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Nutrition
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In the refrigerator: Let the dip cool, then cover the dish (or transfer to an airtight container) and refrigerate for 3–5 days.
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Reheating: Warm it in a 350°F oven for 10–15 minutes until heated through and bubbly again — then re-do the paper towel blot. The microwave works for a single serving (about 45–60 seconds), though you lose the golden top.
Make it ahead: This dip is a make-ahead dream. Assemble the whole thing in the baking dish (through Step 3), cover, and refrigerate up to a day in advance. When party time comes, uncover and bake straight from the fridge, adding about 5 extra minutes.
Freezing: I don’t recommend freezing this one — mayo-based dips tend to separate when thawed. It’s so fast to make fresh, you’ll never miss it.
