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Have you ever had a Taco Pie? I didn’t have my first taco pie until I was around 19 years old. My now mother in law made it and I thought it was the best thing ever! This is a delicious dish that comes together pretty fast and is perfect for a busy but tasty weeknight.
I am not going to say this is the healthiest recipe in the world, but it’s all about moderation.
How do you make it?
You start by using a store bought uncooked crescent rolls, like Pillsbury. Check the back to make sure they are vegan. A lot of them are, but not all of them. The immaculate baking brand has some that have fewer ingredients in them and taste just as good. Take an 8×8 glass pan or a pie dish and spray it with cooking spray (don’t forget this, it will stick).
Take your dough and line it on the bottom and up the sides. Pre-bake this according to the directions on the back of the container. It’s important that this is cooked through because it doesn’t cook much or at all when you bake the rest of it.
I like to use fake ground beef for this. There a lot of different brands to choose from, pick your favorite. You cook your onion, vegan ground beef and can of beans together. You add your favorite vegan taco seasoning and get that mixture all nice and seasoned.
Most of the time people do taco pies in layers. I don’t like to do it that way. I want a bit of everything in each bite so I mix it all together. Add your favorite vegan sour cream or make your own with cashews. And my secret favorite ingredient is Catalina dressing.
You can buy this or make it I have a good recipe here. You’ll want to mix all of this plus the vegan cheese until everything is evenly distributed and then plop it all in your cooked crust, top with crumbled chips and pop that baby in the oven!
This is best to set for about 20 minutes before eating. It will be a little less solid than most other taco pies because of the Catalina dressing addition. But it tastes so good and worth the little bit of a messier presentation.
We like to serve this with lettuce and more Catalina dressing. It tastes really great and you can add some greens to your life.
This dish is kid friendly if you’re wondering. It tastes kind of like a delicious taco, I mean what’s not to like? My
Have you ever had a taco pie? Let me know in the comments!
Vegan Taco Pie
- 1 roll vegan crescent rolls
- 1 package vegan ground beef substitute *such a Gardien
- 1 small onion, chopped small
- 3 TB taco seasoning
- 3/4 cup water- or depending on your taco seasoning instructions
- 1/2 cup vegan sour cream
- 1/2 cup Catalina dressing *store bought or homemade
- 1 can black beans, rinsed and drained
- 1 cup or more vegan cheese shreds such as Daiya or Violife
- chips crumbled, to cover the top
- Start by greasing either an 8×8 square pan or a pie dish. Unroll your crescent rolls and cover the bottom and the side of the dish. Bake this for the recommended time on the back of the package. It needs to be fully cooked before the next step.
2. While the crescent rolls are baking start your filling. Cook the onion with either a small amount of oil or enough water to make it not stick to the pan. Saute this for about 5 minutes until the onion is mostly cooked.
3. Add your vegan ground beef, beans, taco seasoning water. Cook this until the water is absorbed and the vegan ground beef isn’t frozen. Remove from heat once cooked and add your sour cream, Catalina dressing, and cheese, stir until incorporated.
4. Take this filling and put it on top of the baked crescent roll crust. Then add crushed chips to the top. Cook this at 350 degrees for 10 minutes. Let it sit for 10-15 minutes and then serve. We like to serve ours with salad and more Catalina dressing.
If you loved this taco pie let me know in the comments or #courtneyshomestead. Thanks so much for your support!