Hey Foodies,
If you love tacos but are looking to switch things up, you’ve got to try my Easy Taco Pot Pie! This dish brings everything you love about tacos seasoned meat, melted cheese, and hearty beans into a warm, flaky, comforting casserole that’s perfect for any night of the week.

I first made this recipe on a busy weeknight when I wanted something satisfying yet simple. The whole family loved it instantly, and now it’s a regular in our dinner rotation. The beauty of this pot pie is how it transforms traditional taco ingredients into a cozy pie with a buttery crust that everyone can dig into.

What’s even better? It’s versatile swap the ground turkey for ground beef, chicken, or even plant-based protein to fit your dietary preferences. Plus, it’s fantastic for leftovers and meal prep, making busy weekdays way easier.

Whether it’s Taco Tuesday or just a casual night in, this dish is sure to be a crowd-pleaser. I can’t wait for you to try it and make it your own!

Why These Ingredients Work So Well Together

Ground turkey (or your protein of choice) brings lean, savory flavor while the taco seasoning adds bold spices like cumin, chili, and garlic that create that signature taco taste. Sweet corn and pinto beans add texture, color, and heartiness, while gooey cheddar cheese melts into every bite for richness and comfort. The flaky pie crust ties everything together with buttery crunch, making each mouthful pure satisfaction.

Time and Difficulty

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Difficulty: Medium

What Makes This Recipe Moist / Unique / Special?

• Using a combination of corn and beans adds moisture and texture, preventing dryness.
• The cheese mixed inside and sprinkled on top keeps the filling gooey and rich.
• Baking under a double pie crust traps steam for a perfectly moist filling.
• Using store-bought pie crust makes it quick without sacrificing buttery flavor.

Ingredient Spotlight: What You Need & Why

Step-by-Step Instructions

1. Preheat your oven to 425°F. Prepare your pie crust according to package directions in a 9-inch pie pan.
2. Heat olive oil in a skillet over medium heat. Add diced onion and bell pepper; sauté for about 3 minutes until tender.
3. Add ground turkey and cook until no longer pink, about 7–10 minutes. Drain excess grease if necessary.
4. Stir in taco seasoning per packet instructions, then add corn and pinto beans. Cook 5 more minutes to blend flavors.
5. Remove from heat and stir in ½ cup shredded cheddar cheese.
6. Spoon one-third of the meat mixture into the bottom pie crust. Sprinkle shredded cheese over it. Repeat layers twice more, finishing with cheese.
7. Cover with the second pie crust, seal edges by pinching or fluting, and cut several slits on top to release steam.
8. Bake for 30–40 minutes or until crust is golden brown. Cover crust edges with foil if they brown too quickly during the last 15 minutes.
9. Let cool for 15 minutes before slicing and serving. Enjoy!

Common Mistakes to Avoid

• Overfilling the pie crust can cause spilling and soggy edges.
• Not sealing the crust properly can lead to leaks during baking.
• Skipping the vent slits will trap steam and cause a soggy crust.
• Overbaking can dry out the filling or burn the crust.

Add-Ons & Variations

• Use shredded chicken or beef instead of ground turkey.
• Add jalapeños or hot sauce for extra heat.
• Substitute cheddar with pepper jack or Mexican blend cheese.
• Make a vegetarian version with plant-based meat and extra beans or veggies.

Storing & Freezing Tips

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in the oven or microwave until warmed through.
• This pie freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.

Serving Suggestions & Pairings

• Serve with sour cream, guacamole, or salsa on the side.
• Pair with a crisp green salad or Mexican rice for a complete meal.
• A cold beer or margarita makes a perfect drink pairing.

Why You’ll Love This Easy Taco Pot Pie

This pot pie is the perfect fusion of comforting, cheesy, and savory taco flavors wrapped in a flaky crust. It’s easy to make, family-approved, and great for busy weeknights or entertaining. Every bite is a flavorful celebration you’ll want to enjoy again and again.

Before You Go…

If you make this Easy Taco Pot Pie, please share your photos and thoughts! Tag your creations on Instagram with #the_foodieshaven and leave a comment below. Subscribe for more recipes that bring warmth and flavor to your kitchen every day.

Happy Cooking,
Chrystal Brown

Easy Taco Pot Pie

Print Pin Rate

Course: Dinner, Main Course

Cuisine: American, Mexican

Keyword: Casserole, comfort food, Quick and Easy, Taco

Servings: 6

Ingredients

• ▢ 1 box Pillsbury Pie Crust
• ▢ 1 medium Diced Yellow Onion
• ▢ 1 medium Red Bell Pepper diced
• ▢ 1 lb Ground Turkey or Ground Beef, Chicken
• ▢ 1 pack Taco Seasoning
• ▢ 1¾ cup Corn
• ▢ 1 can Pinto Beans rinsed and drained
• ▢ 1½ cup Cheddar Cheese shredded

Instructions

• Preheat oven to 425 F.
• Prepare pie crust as directed on the box for two-crust pie using a 9-inch glass pie pan or a springform pan.
• Heat olive oil in a large skillet over medium heat. Add onions, bell peppers, and pepper. Cook 3 minutes, stirring frequently, until tender.
• Stir in ground turkey and cook until the onions are translucent, and turkey is tender about 10 minutes. Drain the grease and place it back on the stove. Add taco seasoning and follow instructions from the packet.
• Add corn, pinto beans, and continue to cook for an additional 5 minutes. Remove from heat and stir in ½ cup of shredded cheese
• Spoon 1/3 of ground turkey mixture into bottom pie crust, top with shredded cheese. Repeat, then top with second crust; seal edge and flute. Make several slits to allow steam to escape.
• Bake 30 to 40 minutes or until pie crust is golden brown. Cover edges of crust with strips of foil during the last 15-20 minutes of baking. Let cool 15 minutes before cutting. Enjoy!