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Southwest Taco Pie

Southwest Taco Pie

Time Involved
< 50 min
# of Ingredients
Skill Level
Tenderflake® Frozen Deep Dish Pie Shell
1 lb (500g) 
Extra lean ground beef
1 oz (35g) 
Package Taco seasoning mix
¼ cup (50mL) 
Large tomatoes, diced and divided
1 cup (250mL) 
Frozen corn kernels
½ cup (125mL) 
Drained and rinsed canned black beans
1 cup (250mL) 
Shredded Nacho cheese

PREHEAT oven to 400°F (200°C) and bake the pie shell according to package directions for a baked pie shell. Set aside.

BROWN beef in a large non-stick pan over medium-high heat until no longer pink. Drain meat if necessary and return to pan. Add taco seasoning mix and water and stir until well combined. Bring to a boil, lower heat and simmer for 7 to 8 minutes. Remove from heat.

STIR ½ the tomatoes plus corn and black beans into meat mixture.

SPOON the meat mixture into baked pie shell and cover with remaining tomatoes. Top with cheese.

BAKE at 400°F (200°C) for 20 to 25 minutes or until cheese is melted and slightly golden.

TIPS:• Serve with chopped green onions, sour cream, salsa and guacamole for a complete southwest meal. • Make your taco filling and bake pie shell the day before. Refrigerate filling overnight and fill the baked pie shell just before the final baking for a faster dinner preparation! • Use ground chicken, turkey or pork for a different flavor! • Use Tenderflake® Tart Shells, for individual servings or an easy appetizer. Recipe fills 24 tart shells (2 packages).

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