you're making mealtime meaningful.
We are all about family dinners that bring everyone together, but don’t involve spending all afternoon in the kitchen. Quality time and a tasty meal are what we’re after, not hours of prep and tons of dishes. And that’s where meals like this easy Tex-Mex Freezer Pie come in. It’s everything you love about a cheesy taco casserole, the seasoned beef, beans, salsa, and plenty of melted cheese—all layered up with tortillas and baked to golden perfection. The best part? It’s designed to be made ahead, frozen, and pulled out on a busy night when you need dinner ready without the stress.
Depending on your family size, this casserole can be prepared in full-sized casserole dishes like a 9×13-inch pan or in pie dishes if you’re just feeding yourself and a partner. We recommend making up the casseroles in foil trays so you won’t be losing your standard dishes to the freezer. They also make for a great dinner to run to a friend last minute when they might need an easy meal. To share, stash, or serve, it’s up to you!
One of the best things about this recipe is its versatility. You can swap black beans for pinto, make it a little spicier with hot salsa, or even throw in some jalapeños if your family likes a kick. Because it makes such a generous batch.The foil pans make freezing and storing a breeze, and having a freezer stocked with ready-to-go meals feels like a lifesaver on those hectic weeknights.
When it’s time to bake, the casserole comes out bubbly, cheesy, and irresistibly delicious. Pair it with a crisp green salad, some tortilla chips, and maybe a little sour cream or guacamole on the side, and you’ve got a dinner that everyone will love. Do your future self a favor and give our Tex-Mex Freezer Pie a try!
Tex-Mex Freezer Pie
Yield(s): Makes 3 casseroles
25m prep time
55m cook time
you're making mealtime meaningful.
Ingredients
- 2 lbs ground beef
- 1 tablespoon dried minced onion
- 2 ( 1 oz) packets taco seasoning
- 1 cup water
- 2 (15 oz) cans black or pinto beans, drained
- 2 (15 oz) cans refried beans
- 2 cups frozen corn
- 1 (16 oz) jar chunky salsa
- 2 (15 oz) cans tomato sauce
- ~ 15 large flour tortillas
- 8 cups Mexican blend shredded cheese
Preparation
- In a large skillet or dutch oven, add ground beef and minced onion over medium high heat. Break into small pieces and cook until fully browned. Drain grease.
- Return to stovetop over medium-low heat and add taco seasoning and 1 cup water. Stir and cook for 2 minutes or until thickened.
- Add beans, refried beans, corn, and jar of salsa. Stir on combine, then remove from heat.
- To assemble: Grease two 9x13-inch pans or four pie dishes with cooking spray (foil pans work best for freezing). Spread a thin layer of tomato sauce in the bottom of each pan and arrange a layer of tortilla(s) covering as much of the pan as you can.
- Spread a thin layer of the filling over the tortillas and sprinkle a layer of cheese on top. Add another layer of tortillas, followed by the filling, and cheese.
- Top with a final layer of tortillas, then pour the remaining tomato sauce over the top, and sprinkle on the remaining cheese.
- Cover tightly with two layers of foil and label with recipe name and date.
- When ready to bake: Remove pie from freezer and thaw in the fridge overnight. Preheat oven to 350 degrees F and bake for 45 minutes with foil, then 10 additional minutes with the foil removed.
Recipe adapted from Makeaheadmealmom.com