Pop Up Taco Pie is a quick and easy dinner your family will love.
I have been making versions of pop up pies for years. My pizza version and gluten free pizza pop up pie have been favorites for years.
Pop up pies are one of those meals that I love because they use basic ingredients that I almost always have on hand. Not only that my family loves them. They are also easy enough that both my girls can make them for dinner if I need them to.
I will say though that pop up pies are not pretty. Delicious yes, pretty not so much. I have realized that some of my family’s favorites are not pretty, but that does not mean they are not worth sharing. This one is definitely worth sharing.
Yes, presentation is important, but taste is far more important. So, I gave up trying to get a really good picture of this and am sharing it anyway.
I am also sharing the gluten free version of pop up taco pie over in my allergy section today. And yes the pictures are the same on it. I only found one set of pictures for this and since both the gluten free version and the regular version look the same, I just shared the pictures I had instead of making it again and retaking pictures.
Pop Up Taco Pie
Change up taco night with pop up taco pie.
Ingredients
Filling
- 1 pound ground beef
- 2- 8 ounce cans tomato sauce
- 1 package taco seasoning or homemade taco seasoning
- 1 16 ounce can refried beans
Popover Batter
- 1 cup milk
- 1 tablespoon of oil
- 2 eggs
- 1 cup flour
- ½ teaspoon salt
- 2 cups shredded mozzarella cheese
Instructions
- Brown ground beef until done.
- Mix in tomato sauce, taco seasoning, and beans. Cook over low for 10 minutes. Set aside.
- In a bowl combine milk, oil, and eggs. Beat one minute on medium speed.
- Add flour and salt to the egg mixture and beat for two minutes or until smooth.
- Spread the meat mixture into a 9x13 pan. Top with cheese. Carefully pour batter over cheese.
- Bake at 400 degrees for 25 minutes.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 396Total Fat: 19gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 113mgSodium: 967mgCarbohydrates: 27gFiber: 4gSugar: 3gProtein: 28g
Nutritional values are approximate and aren't always accurate.
This looks great! Not sure if there is a strong egg taste in the crust but if there is would it be possible to reduce the eggs to one? Thanks!
The crust on this is like a popover so it is pretty light and fluffy and the eggs are what help it do that. I think if you reduced the eggs it would change the texture quite a bit and make it more dough like and not quite the same.
Yes, the meals my kids love are often not the photo-worthy ones, but they are still very tasty! Do you think this could be prepared/assembled ahead of time and baked later? I have time to prep dinner in the morning or at lunch time, so I’m always on the look-out for things that my husband can just “popover” into the oven before I get home.
I think you could make the two parts and put them together right before baking. So make the meat part spread in pan with the cheese. Then make the batter part in a container. I would stir the batter just and pour on the meat just before baking. It would be mainly made ahead that way and would still be pretty easy to get in the oven.
What size can of refried beans?
16 ounce can. I just fixed it in the post. Sorry about that.
What size can of refried beans?
16 ounce can. Sorry about that. I just fixed it.
Can you use other cheese besides mozerella? maybe the four cheese mexican kind? or is it best with mozerella?
I think you could easily change up the cheese on this. It would have a little different flavor, but will work. I have used pizza cheese which is a blend of several cheeses and it works fine. I hope you enjoy it!