Taco Pie

inspired by Wheat-Free, Gluten-Free Cookbook for Kids & Busy Adults by Connie Sarros


  • 1 pound ground meat
  • 1 package (gluten free) taco seasoning mix
  • 1 can diced tomatoes, drained
  • 2 cups (gluten free) tortilla chips, crushed
  • 1 cup shredded cheddar cheese
  • salsa & sour cream as desired


  • brown the meat & add taco seasoning; follow packet directions
  • place 1 cup crushed tortilla chips on the bottom of a 11″ x 7″ casserole dish
  • top with taco meat, diced tomatoes & the other cup of chips, then cover with cheese
  • bake at 350 for ~10 minutes, or until cheese is melted

The original recipe is obviously designed for kids- you’re supposed to cook everything in the microwave (after adding the sour cream on top of the tomatoes.  I thought 3 minutes wasn’t nearly long enough to cook burger (gross, right?), canned whole tomatoes (instead of diced) seemed weird, and microwaving cheese tends to make it hard rather than softly meltey, so I modified the recipe to fit my tastes.

It turned out SO good!  Perfectly delicious 🙂 Cody had seconds & I actually like this recipe better than regular tacos in a shell- you can mix everything up & get all the flavors are in each bite (although Cody says you can get around this problem with regular tacos by having a bigger mouth…helpful, right?)


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