Layered taco pie

Low Sodium

This "pie" has plenty of protein to power up your kids for practice, piano lessons or any other activity.


1 1/2 teaspoons extra-virgin olive oil
1 pound 93% lean ground beef
1 1/2 teaspoons ground cumin
1 1/4 teaspoons onion powder
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1 6-ounce can tomato paste, divided
4 9-inch whole-grain tortillas
3 cups baby spinach (about 5 ounces)
1/4 cup cilantro, torn into small pieces
10 ounces frozen corn, thawed and drained
1 cup shredded cheddar cheese
1 tablespoon water
*optional toppings: sour cream, cherry tomatoes, sliced black olives, more shredded cheese


  1. Preheat oven to 400 F. Grease a 9-inch cake or pie pan with oil. Set aside.
  2. In a large skillet, brown ground beef with the spices over medium-high heat, breaking it up with a wooden spoon or heat-safe spatula. Add 4 ounces tomato paste. Stir.
  3. Place 1 tortilla in the prepared pan. Sprinkle 1 cup spinach and 1 1/3 tablespoons cilantro on top. Cover with 1/3 of the corn and 1/3 of the meat mixture. Top with 1/4 cup of cheese. Repeat two more times and place the last tortilla on top.
  4. In a small bowl, stir together water and remaining tomato paste. Spread over top tortilla and sprinkle remaining cheese on top. (All ingredients should be gone.)
  5. Bake for 18 to 25 minutes or until lightly brown on top. Remove from oven, allow to cool slightly and run a knife around the edges. Then cut into 6 wedges and enjoy warm with additional toppings, if desired.*

Makes 6 servings

Recipe contains: wheat, milk

Carb choices per serving: 2 1/2

Print recipe card

*Option not included in nutrition facts.

First Published: 01/22/2018
Last Reviewed: 02/02/2022

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Get the kids in the kitchen to help with this recipe. 
layered taco pie nutrition label