Easy Baked Taco Pie

It’s no marvel as to why this impossibly smooth taco pie has over 700 tremendous evaluations out of your fellow domestic chefs. With 15 minutes of prep and a handful of elements, it’s the very best way to turn a pound of floor red meat right into a five-celebrity supper. Once the cheese bubbles and bakes, this pie is a blank canvas for all your favorite taco toppings. Shredded lettuce, juicy tomatoes, sliced avocados and bitter cream are just leaping-off factors, feel free to get innovative—this pie knows no limits!

Easy Baked Taco Pie


  • 1 lb. extra-lean ground beef
  • 1 onion, chopped
  • 1 Tbsp. chili powder
  • 1 can (14-1/2 oz.) diced tomatoes, undrained
  • 1 pkg. (10 oz.) frozen corn, thawed, drained
  • 6 whole wheat tortillas (6 inch)
  • 1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
  • 1/4 cup BREAKSTONE’S Reduced Fat or KNUDSEN Light Sour Cream


  1. Heat oven to 375ºF.
  2. Brown meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.
  3. Spoon 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.
  4. Bake 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.

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