Layered Taco Pie

Do you ever find yourself wishing that every day could be Taco Tuesday? I do too. But there’s nothing stopping us. We’re all adults here, and we can have taco night every night of the week if we want. But that doesn’t mean we always have to do it the same way. There are taco casseroles and taco lasagnas and taco skillets out there to explore, but this Layered Taco Pie is a great place to start when it comes to taco alternatives. It’s full of meaty and cheesy layers but only takes a few ingredients to put together to satisfy that taco craving.

What you’re doing here is making a sky-high, sliceable, layered taco, more or less. You build it layer by layer in a springform pan so it’s easy to remove whole at the end and slice and serve. You start with a basic flour tortilla… burrito size, please.

1 lb ground beef
1 (16 oz) can refried beans
1 packet taco seasoning
1/2 cup water
6 8-inch flour tortillas
2 cups Mexican cheese, grated
For topping:
Sour cream
Black olives
Iceberg lettuce, chopped
Tomatoes, chopped

Preheat oven to 350°F and spray an 8-inch springform pan with nonstick spray.
In a large skillet, brown the ground beef and drain, if needed. Add in the refried beans, taco seasoning, and water, and simmer until most liquid has absorbed, about 5 minutes.
Line the bottom of the prepared pan with a tortilla. Spread 1/5 of the beef mixture evenly over the tortilla and top with 1/4 cup of the cheese. Repeat layers – tortilla, beef, cheese – ending with a tortilla on top.
Sprinkle remaining cheese over the top and bake until cheese is melted and golden brown, about 20 minutes.
Let cool 5 minutes before slicing and serving. Serve with toppings if desired. Enjoy!