Taco Pie

Taco pie is a one dish, fully balanced low point meal that you don’t want to miss out on.

It’s perfect for dinner, or even meal prepped lunches. You get healthy, lean protein from the ground beef and a good dose of carbohydrates that will leave you full of energy. And the best part – you can top it with whatever you love in your tacos. It’s completely customizable to your taste preference. 

You could technically make your own pie crust if you wanted, but Pillsbury makes it so easy with their reduced fat crescent rolls. You’ll be saving time and points by using the crescent roll dough for your pie base. It adds a ton of flavor as well. 

If you’re looking for more fully balanced low-point meals, check out these 30 delicious weight watchers recipes. 

Three reasons why you need to make this recipe! 

Taco Pie is way less messy than tacos. 

You can get all the flavor of ground beef tacos, without it falling out everywhere onto the plate. Each slice will give you the perfect combination of flavors and textures so you’re not missing out. 

It’s a great bake ahead dish. 

If you know you’re going to be super busy one night, but still want to have dinner at home, make this Taco Pie the day before. All you have to do is pop a slice into the microwave when you’re ready to eat. You’ll be saving money by eating at home, but still highly enjoying a delicious home cooked meal.

It’s perfect any time of year. 

It’s not a heavy dish, but it is comfort food. That makes it perfect, whether it’s summer or winter. You can even have it on the menu every Tuesday for a Taco Tuesday tradition. 

Ingredients you need to make Taco Pie: 

• 1 pack of Pillsbury reduced fat crescent rolls
• 1 lb 95% lean ground beef
• 2/3 cup of salsa  
• 1 package of taco seasoning
• 2/3 cup light shredded cheese
• Optional toppings such as lettuce, tomatoes, avocado, and onions. 

How to make Taco Pie (step by step): 

1. Preheat the oven to 350F.
2. Cook the ground beef in a frying pan on the stove then drain the fat. Add the salsa and taco seasoning. If a packet of taco seasoning is normally too strong for you, I suggest using only half the packet. Let the meat mixture simmer for 5 minutes.
3. Place the crescent rolls into a 9 inch pie dish, making sure to cover all areas. This may require breaking up some of the rolls to fill in spaces. Pre-bake the pie crust for 5 minutes to avoid the middle not cooking through.
4. Place the meat mixture into the pie dish and spread it evenly around. Sprinkle the shredded cheese all over the top. 
5. Bake in the oven for about 10-12 minutes. Once the crust is fully cooked through and the cheese is fully melted, remove it from the oven and allow it to cool for 5-8 minutes. Add the toppings that you like and serve. Enjoy! 

Makes 6 servings. Nutrition info per serving: Calories 268,  Fat 9g, Saturated fat 3.7g,  Carbs 23g,  Fiber 2g, Sugars 6g, Sodium 965 mg, Protein 21g. 

WW Points 

• Pillsbury reduced fat crescent rolls  27 points 
• Lean ground beef 19 points 
• Salsa 0 points 
• Taco seasoning 0 points
• Light shredded cheese 9 points
• Veggie toppings 0 points 

9 points per serving based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

8 personal points, 8SP on all 3 MyWW programs or 7 points plus per slice.

Different ways to change up this recipe: 

• The base recipe is yours for the making! You can use the base to make a pizza inspired pie – use pizza seasoning instead of taco seasoning and use toppings such as pepperoni, mozzarella cheese, and black olives. Just make sure you adjust the points. 
• If you have the points for avocado, arrange it prettily around the top if you’re making this dish for a dinner party. It will look fancy and no one will know it was so easy to make. 
• Add diced jalapenos on top if you like a bit of heat. It won’t add any points. 
• Delicious additions if you have the points: refried beans, corn, black beans, guacamole, Mexican crema, cotija cheese, or even a few tortilla chips. 
• Use non-fat Greek yogurt as a sour cream topping for no additional points! 
• If you’re near a Trader Joe’s, their pumpkin pepita salsa is to die for- it would go so well in the autumn with this dish. 

Tips and Tricks for Making Taco Pie: 

• You can make this entire pie a few days ahead of time. The flavors really come together as it sits in the fridge. Make sure to wrap it tightly so no air gets to it while it’s in the fridge. Don’t put any toppings on it until right before serving. 
• This is a fantastic meal prep recipe. Bake the whole thing on a Sunday, and place each slice into a meal prep container. You’ve got six lunches for the week.   
• If you find the filling to be a bit dry, add a quarter cup of red enchilada sauce or even more salsa. Lean ground beef can be good, but sometimes dry. More salsa will do the trick. 
• You can freeze this pie after it’s cooked. You could even make a few in aluminum pie pans, and just pull them out the day before you’re ready to have them. Let them thaw in the fridge overnight, and bake for 20 minutes or until hot, then serve. Baking them in aluminum pie pans, and freezing them is a great gift for new moms or dads, or for any meal train you sign up for. 
• If you don’t want to use taco seasoning, you can spice it up your own way with onion powder, garlic powder, cumin, chili seasoning (or leave it out if you don’t like it spicy), salt, and pepper. 

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• Turkey Sausage Patties
• Orange Tofu
• 25 Quick and Easy Langostino Recipes