Easy Taco Pie!

7 Reviews / 5 Average
This Taco Pie recipe is a Mexican version of Shepherd's Pie. It's an easy weeknight meal when you use frozen roasted sweet potatoes. It's loaded with ground beef and veggies, making it a great meal all on its own.
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Easy Taco Pie on 100 Days of #RealFood

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We are big lovers of Mexican food at my house, and this Taco Pie is no exception! So here’s what happened. I made the English version of Shepherd’s Pie. My whole family freaked out with joy and practically licked their plates. So I thought, “Why not take that recipe, give the meat and veggies a taco flair, and top it with sweet potatoes?” And we now have a new beloved Taco Pie creation!

My Go-To Frozen Sweet Potatoes: Cascadian Farm Organic

Easy Taco Pie using Cascadian Farm Organic sweet potatoes on 100 Days of #RealFood

Truth be told, I did start testing this dish with sweet potatoes that I peeled, boiled, and mashed for the top of the casserole (similar to the Shepherd’s Pie recipe). But it felt like a lot of extra work (and dishes to clean) for something that I wanted to be a quick weeknight meal.

So I was thrilled when I learned about Cascadian’s brand new fire roasted sweet potatoes made from only one ingredient – organic sweet potatoes! It was honestly the perfect substitute because sometimes a shortcut like that on a busy weeknight can make all the difference. :)

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49 thoughts on “Easy Taco Pie!”

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Recipe Rating

  1. 5 stars
    Came across this on your facebook page recently, and we tried it tonight. It was excellent!! This will definitely become part of our meal plan recipes. Thank you!!

  2. 5 stars
    Made taco meat like normal with our usual stuff, added in the tomatoes, beans and corn, topped with cheese and those frozen sweet potato chunks, baked, devoured. Already put this back on the menu for a couple weeks from now to try with mashed sweet potatoes and see how it compares. Thought we’d need something extra but nooooo this was plenty. Thanks for another great recipe to add to the collection!

  3. Before I make this – it looks yummy – I wanted to confirm that the nutrition info was for the entire recipe, and not for one serving. Thanks!

  4. 5 stars
    I tried this meal as part of my week 1 of the 6 week challenge. It was amazing! I can’t tell you the last time I was excited to eat lunch! I’m trying it again this week because it’s so cold where I am and it’s warm and hearty, but I’m doing it in the slow cooker. Instead of the oven I am cooking everything on low for 7 hours. Fingers crossed it’s as good as before!

    1. Amy Taylor (comment moderator)

      Just keep an eye out that you aren’t overcooking the potatoes but I think you will be fine.

  5. 5 stars
    Yum! This turned out great. Whole Foods only had Earthbound Farm roasted organic sweet potato slices which worked out great…just followed timing directions on package. This week be a repeat meal.

  6. Hi. Just wondering at what store Lisa found the frozen potatoes? I checked my local Earth Fare and Publix and did not see any.

  7. Could this be made a day in advance and then stored in the fridge until ready to bake? (Adding the frozen sweet potato right before baking)?

  8. My grocery store didn’t have the frozen sweet potatoes, so I am using butternut squash instead. Keep your fingers crossed.

  9. I wonder if raw chopped sweet potatoes would soften in that bake time….my natural food store sells ten oz bags of frozen for a high price point.

    1. Thanks I was hoping someone would come up with vegetarian option. Can you tell me was it just plain lentils?

  10. Love your site and use is frequently. I made this tonight. Thanks! I wish you would put nutritional info up as well. I know it can very due to specific ingredients but it would be nice to have an estimate

  11. Wow, This was a hit at our house! I was not able to get the sweet potatoes and I made a double batch of brown rice (serving size for 4) put that as the bottom layer then the taco layer, cheese. Very Good!

  12. 5 stars
    Tried this tonight and it was so so so good. I’m not a fan of sweet potatoes but trying to eat them more and this was the perfect recipe to make me a fan. We can’t do dairy anymore so I sadly had to skip the sour cream & cheese but I bet it would just bring it to a whole new delicious level.
    Thanks for another great recipe!

  13. This sounds like a great, quick weeknight meal. 1 question: what brand of canned beans & tomatoes do you use? The only canned beans/tomatoes that I have found have been processed. I typically use dried beans when I cook “Mexican” food, but I was hoping that you found a great shortcut. Also, I just grated my own cheese. That way I can pay myself to grate it instead of others & the additives in grated cheeses are not in block cheese. Thanks for your feedback!

  14. 5 stars
    My kids loved this and that’s saying something because they are picky!! I changed 3 minor things: I left out the bell pepper and oregano and baked it in the same cast iron skillet I cooked everything it. It turned out great.

  15. 5 stars
    I will need to adapt this recipe because we have lots of zucchini this year, and the whole previous week I’ve been cooking strictly zucchini meals. But let me tell you something, the web is a finite source (as it turns out) of zucchini recipes. So yeah xD
    I will report the end result.

  16. If you need to cook this dish dairy-free to accommodate dairy allergies, do you think it would work to top with sweet potatoes, bake as instructed, and melt cheese on individual portions at the time of serving for those who can enjoy dairy?

  17. If you don’t use the frozen sweet potatoes, and use freshly cooked/mashed sweet potatoes instead, how does the affect cooking times?