Taco Biscuit Pie

The day after we evacuated from the fire, I realized I had left all my recipes behind.  I knew that I could find some of them online, others were family recipes I could get from my mom.  Others would  suffer the same fate as our house.  Fortunately, we had a happy ending.

This particular recipe came from a Pillsbury Family Fun Cookbook published in 1983 and until very recently, I could not find it online.  So I’m sharing it now so that I can always find…and you can try it, too! This is one of my children’s absolute favorites.  Enjoy…


Taco Biscuit Pie

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 6 servings

Taco Biscuit Pie


  • 10 oz can biscuits (Grand or Hungry Jack size)
  • 1 lb ground beef
  • 15 oz can kidney beans
  • 1 envelope taco seasoning
  • 4 oz (1 cup) shredded cheddar cheese
  • 1/2 cup crushed corn chips
  • 1/2 cup shredded lettuce
  • 1/4 cup chopped tomato


  1. Heat oven to 400 degrees.
  2. Separate dough into 10 biscuits.
  3. Arrange 7 biscuits around sides and 3 on bottom of ungreased 9 inch pie pan; press biscuits to form crust. Biscuits will form petal-like shape around rim of pan.
  4. In large skillet, brown ground beef; drain.
  5. Stir in kidney beans and taco seasoning mix.
  6. Simmer 5 minutes over low heat.
  7. Spoon hot meat mixture into prepared crust.
  8. Bake at 400 degrees F for 12-16 minutes or until crust is golden brown.
  9. Immediately top with cheese and corn chips.
  10. Sprinkle with lettuce and tomato.
  11. Allow to cool 5 minutes before cutting into wedges.

More Mac and Cheese, please!


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