I love cooking in my cast iron skillet. It’s tough, reliable, and always delivers delicious results. That’s exactly why I couldn’t resist trying this Cast Iron Taco Pie. It combines everything I love: bold taco flavors, cheesy comfort food vibes, and the crispy perfection only a cast iron pan can achieve.
If you’re a fan of tacos (who isn’t?) and crave a dinner that feels special without a ton of effort, this one’s for you. Layers of seasoned beef, beans, melty cheese, and salsa are tucked between two golden tortillas and baked until bubbly. It’s a taco-night upgrade, a Cinco de Mayo treat, and a guaranteed crowd-pleaser all in one sizzling skillet.
Ingredients:
- 2 (10-inch) tortillas
- 1 ½ lbs ground beef
- ½ onion, chopped
- 3 garlic cloves, minced
- 1 ½ packets of taco seasoning
- ½ cup nacho cheese
- 1 (15.5 oz) can black beans, drained
- ¾ cup salsa
- 2 cups shredded Mexican cheese
Toppings
- Pico de gallo
- Cilantro
- Shredded Lettuce
- Sour Cream
Equipment
Time
Prep: 30 minutes | Cook: 15 minutes | Bake: 30–35 minutes
Yield: One 10-inch taco pie
How to Make Taco Pie in a Cast Iron Skillet
Preheat oven to 350°F.
In a large skillet, cook ground beef with chopped onion and minced garlic over medium heat. Stir occasionally until the beef is fully cooked and no longer pink.
Drain excess grease, then add taco seasoning. Stir to coat evenly. Set aside.
In a 10-inch cast iron skillet, place one tortilla flat on the bottom.
Spread drained black beans evenly over the tortilla.
Add spoonfuls of nacho cheese on top of the beans and spread into a smooth layer.
Layer the seasoned ground beef mixture evenly over the cheese.
Place the second tortilla on top to form the “pie lid.”
Bake for 10 minutes until the top tortilla begins to crisp up.
Remove from oven. Spread salsa over the top tortilla, then sprinkle with shredded Mexican cheese.
Return to the oven and bake for an additional 20–25 minutes, or until the cheese is melted and bubbly.
Let it cool slightly, then top with your favorite taco toppings, such as shredded lettuce, pico de gallo, cilantro, and sour cream.
Slice into wedges, serve warm, and enjoy!
Cast Iron Taco Pie
Equipment
- 1 10-inch cast iron skillet
Ingredients
- 2 10-inch tortillas
- 1 ½ lbs ground beef
- ½ onion chopped
- 3 garlic cloves minced
- 1 ½ packets of taco seasoning
- ½ cup nacho cheese
- 1 15.5 oz can black beans drained
- ¾ cup salsa
- 2 cups shredded Mexican cheese
Toppings
- Pico de gallo
- Cilantro
- Shredded Lettuce
- Sour Cream
Instructions
- Preheat oven to 350°F.
- In a large skillet, cook ground beef with chopped onion and minced garlic over medium heat. Stir occasionally until the beef is fully cooked and no longer pink.
- Drain excess grease, then add taco seasoning. Stir to coat evenly. Set aside.
- In a 10-inch cast iron skillet, place one tortilla flat on the bottom.
- Spread drained black beans evenly over the tortilla.
- Add spoonfuls of nacho cheese on top of the beans and spread into a smooth layer.
- Layer the seasoned ground beef mixture evenly over the cheese.
- Place the second tortilla on top to form the “pie lid.”
- Bake for 10 minutes until the top tortilla begins to crisp up.
- Remove from oven. Spread salsa over the top tortilla, then sprinkle with shredded Mexican cheese.
- Return to the oven and bake for an additional 20–25 minutes, or until the cheese is melted and bubbly.
- Let it cool slightly, then top with your favorite taco toppings, such as shredded lettuce, pico de gallo, cilantro, and sour cream.
- Slice into wedges, serve warm, and enjoy!
