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Mile High Soft Taco Pie


No need to run to the border for this taco inspired dish, a tasty layered Mexican pie. Delicious!

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Rate this recipe 4.4/5 (71 Votes)
Mile High Soft Taco Pie 1 Picture


  • 1 pound lean (at least 80%) ground beef or chopped boneless skinless chicken breasts
  • 1 package taco seasoning
  • 4 (8”-10”) flour tortillas
  • 1 can (15 ounce) pinto beans, rinsed
  • 1 can (15 ounce) refried beans
  • 1 jar (16 ounce) Old El Paso™ Thick 'n Chunky salsa
  • 2 cup Monterey Jack cheese, shredded (4 ounces)


Preparation time 10mins
Cooking time 40mins


Step 1

Heat oven to 400°F. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix and cook as directed. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and refried beans; heat until hot.

In un-greased 2-quart casserole, place 1 tortilla in pan, layer with 1/4 of the salsa, beef mixture and shredded cheese. Repeat layers, using up ingredients and ending with cheese on top.

Cover; bake 17 to 22 minutes or until cheese is melted.

Let stand 5 minutes.

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