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Home » Recipes

Easy Taco Pie!

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. :)

Easy Taco Pie on 100 Days of #RealFood

Taco Pie

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.
7 Reviews / 5 Average
Prep Time: 20 minutes mins
Cook Time: 35 minutes mins
Total Time: 55 minutes mins
Course: Dinner
Cuisine: Mexican
Method: Freezer Friendly
Diet: Egg Free, Gluten Free, Peanut/Tree Nut-Free
Print Recipe
Servings: 6 people
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Ingredients
  

  • 1 tablespoon olive oil
  • ½ onion (diced)
  • 1 bell pepper (diced, any color)
  • ½ jalapeno (minced)
  • 1 pound ground beef (or pork)
  • 1 14.5-oz can diced tomatoes (drained)
  • 1 15-oz can black beans (rinsed and drained)
  • 1 cup frozen corn
  • 1 tablespoon chili powder
  • 1 ½ teaspoons cumin
  • 1 ½ teaspoons oregano
  • 1 teaspoon salt
  • 2 cups Monterey Jack Cheese (shredded)
  • 16-oz bag frozen roasted sweet potato chunks (I used Cascadian Farm Organic brand)
  • sour cream (for topping (optional))

Instructions
 

  • Preheat oven to 400 degrees F.
  • Heat the olive oil in a large skillet over medium heat. Cook the onion, bell pepper, and jalapeno until they begin to soften, about 4 to 5 minutes.
  • Turn up the heat to medium-high and add the ground beef to the pan. Cook the meat while breaking it up with a spatula until brown all the way through.
  • Add the tomatoes, black beans, frozen corn kernels, and spices. Cook for another 2 to 3 minutes while stirring occasionally to thoroughly combine the mixture.
  • Pour the beef mixture into a rectangular baking dish, top with cheese and then frozen sweet potatoes. Bake for 30 to 35 minutes or until the sweet potatoes are heated all the way through.
  • Serve topped with sour cream if desired.

Notes

We recommend organic ingredients when feasible.
Nutrition Facts
Nutrition Facts
Taco Pie
Amount Per Serving (6 g)
Calories 1392 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 14g88%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 12g
Cholesterol 87mg29%
Sodium 2118mg92%
Potassium 4510mg129%
Carbohydrates 199g66%
Fiber 66g275%
Sugar 25g28%
Protein 87g174%
Vitamin A 2913IU58%
Vitamin C 122mg148%
Calcium 794mg79%
Iron 26mg144%
* Percent Daily Values are based on a 2000 calorie diet.
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5.1K shares

About Lisa Leake

Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.

Comments

  1. Joyce says

    May 16, 2023 at 6:31 pm

    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!!

    Reply
    • 100 Days Admin says

      May 17, 2023 at 8:50 am

      So glad to hear you enjoyed it! - Nicole

      Reply
  2. Amanda R. says

    May 04, 2023 at 2:43 pm

    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!

    Reply
  3. Deb Johannes says

    December 13, 2022 at 3:45 pm

    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!

    Reply
    • 100 Days Admin says

      December 15, 2022 at 11:33 am

      Yes, it should be for the entire recipe. - Nicole

      Reply
      • Deb Johannes says

        December 15, 2022 at 9:21 pm

        Thanks for the quick response!

  4. Michelle S. says

    January 29, 2019 at 9:22 pm

    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!

    Reply
  5. Nora Fitzpatrick says

    October 03, 2017 at 2:33 pm

    Hey can this use ground turkey meat?

    Reply
    • 100 Days Admin says

      September 14, 2020 at 4:00 pm

      That would work great, too. - Nicole

      Reply
  6. Lisa says

    January 17, 2017 at 6:10 pm

    Would the recipe be different if I roasted my own sweet potatoes and they would not be frozen when cooked?

    Reply
    • Amy Taylor (comment moderator) says

      January 24, 2017 at 1:27 pm

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

      Reply
  7. Kat says

    September 09, 2016 at 8:52 pm

    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.

    Reply
  8. April says

    September 05, 2016 at 1:22 pm

    Would this be a good meal to make as a freezer meal?

    Reply
    • Amy Taylor (comment moderator) says

      September 12, 2016 at 10:30 am

      Hi there. Yes, I think it would.

      Reply
  9. Adrienne says

    May 04, 2016 at 9:51 pm

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

    Reply
    • Amy Taylor (comment moderator) says

      May 09, 2016 at 10:10 am

      Lisa bought hers at Earth Fare.

      Reply
  10. Sara says

    April 04, 2016 at 12:29 am

    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)?

    Reply
    • Amy Taylor (comment moderator) says

      April 18, 2016 at 9:13 am

      Sure. Should work fine.

      Reply
  11. peggy says

    January 25, 2016 at 7:35 pm

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

    Reply
  12. caroline says

    December 23, 2015 at 10:53 am

    Would taco seasoning work instead of the chili powder, cumin, and oregano? Trying to save a trip to the store. :)

    Reply
    • Amy Taylor (comment moderator) says

      December 28, 2015 at 9:45 pm

      Taco seasoning will work, too.

      Reply
  13. Monique says

    December 09, 2015 at 7:31 am

    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.

    Reply
    • caroline says

      December 23, 2015 at 10:52 am

      I used fresh sweet potatoes and just cooked them first, if that helps.

      Reply
      • Callie says

        April 13, 2016 at 2:13 pm

        How did you cook them?

  14. Allison says

    October 07, 2015 at 8:28 pm

    I used lentils instead of the meat to make this vegetarian. It was a huge hit!

    Reply
    • Nancy says

      May 13, 2019 at 11:11 pm

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

      Reply
  15. Mickenzie tolen says

    September 29, 2015 at 5:27 pm

    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

    Reply
  16. Amanda says

    September 27, 2015 at 4:55 pm

    How could you work this into a crockpot recipe?

    Reply
    • Amy Taylor (comment moderator) says

      September 28, 2015 at 3:26 pm

      Hi Amanda. If you experiment with that, let us know! :)

      Reply
  17. Cheryl says

    September 24, 2015 at 8:08 pm

    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!

    Reply
  18. Tiffany says

    September 22, 2015 at 10:17 pm

    I tried this tonight and it was so good! Love this easy, weeknight meal!

    Reply
  19. Kristin says

    September 19, 2015 at 8:58 pm

    Also, do you think this dish would still taste great using ground chicken or ground turkey instead of beef?

    Reply
    • shawn says

      September 26, 2015 at 11:21 am

      Yes, you could use ground turkey or chicken.

      Reply
  20. Lisa says

    September 16, 2015 at 9:25 pm

    Can I substitute organic canned corn for the frozen corn?

    Reply
    • Amy Taylor (comment moderator) says

      September 28, 2015 at 9:15 am

      Hi. Sure, that will work, too.

      Reply
  21. Margaret says

    September 16, 2015 at 8:32 pm

    Thanks...I will try this one on my grandchildren next week. Sounds yummy.

    Reply
  22. Angie says

    September 16, 2015 at 7:53 pm

    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!

    Reply
  23. Tracy says

    September 16, 2015 at 3:30 pm

    I'm excited to try this (esp with the time-saving sweet potatoes). What size baking dish do you think works best? Thanks!

    Reply
    • shawn says

      September 26, 2015 at 9:38 am

      A 9x13 would work.

      Reply
      • Tracy says

        September 26, 2015 at 11:52 am

        Thank you!

  24. Lisa says

    September 16, 2015 at 3:26 pm

    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!

    Reply
    • Amy Taylor (comment moderator) says

      September 28, 2015 at 9:04 am

      Hi there. Eden brand is a good one for both.

      Reply
  25. Sara says

    September 14, 2015 at 7:16 pm

    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.

    Reply
  26. Katherine says

    September 14, 2015 at 11:02 am

    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.

    Reply
  27. Kristin says

    September 12, 2015 at 2:33 pm

    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?

    Reply
    • Lisa says

      September 14, 2015 at 10:07 am

      Yes, that would definitely work! Enjoy.

      Reply
  28. Seb Brantigan - Business says

    September 12, 2015 at 10:59 am

    Wow my mouth is watering somewhat lol! you mind if I share this with a friend? I'm totally new to cooking from scratch and he's helping me...can't wait to try the easy taco pie.

    Reply
  29. Mandy says

    September 12, 2015 at 9:16 am

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

    Reply
    • Lisa says

      September 14, 2015 at 10:06 am

      It should be done in the same amount of time or maybe even sooner if you are starting with warm potatoes. Good luck!

      Reply

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