Taco Pie

Taco Pie

(Two 9″ pies)



  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup flour
  • 1/2 cup shortening
  • 4 – 5 Tbsp. cold water


  • 2 lbs. ground beef
  • 1 cup onions, chopped
  • 2 pkgs. (1.25 oz) taco seasoning
  • 1 cup salsa
  • 4 cups cheddar cheese, shredded
  • 1 can (16 oz) refried beans
  • lettuce, shredded
  • tomatoes, chopped
  • sour cream, (optional)
  • salsa, (optional)
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Corn Muffin Mix


Preheat oven to 400°F.

For crust, combine muffin mix and flour.  Cut in shortening until mixture resembles small peas.  Add water one tablespoon at a time.  Stir with fork until moist and dough holds together.  Divide dough in half and form into two balls.  On floured surface, roll out making about 1” larger than inverted pie pan.  Place crusts in ungreased pans; prick bottoms and sides with fork.  Trim and shape edges.  Bake 10 – 12 minutes.  For filling, brown ground beef and onions.  Add taco seasoning and salsa.  Blend well.  Sprinkle 1 cup of cheese over each crust.  Spoon half of meat mixture over cheese.  Spread half of beans over meat.  Top each with remaining cheese.  Bake for an additional 5 – 8 minutes or until cheese melts.   Top with lettuce and tomatoes.  Serve with sour cream and salsa (optional).

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