This mouthwatering Air Fryer Taco Pie brings together all your favorite Mexican flavors in one convenient, crowd-pleasing dish. Ready in just 31 minutes, it’s the perfect solution for busy weeknight dinners when you want something both satisfying and nutritious.
With 25g of protein and only 403 calories per serving, this creative twist on traditional tacos delivers authentic taste without the fuss. The air fryer ensures a perfectly crispy exterior while keeping the inside deliciously juicy.
Ingredients for Air Fryer Taco Pie
- Oil: 1 tablespoon, for sautéing
- Onion: 1 cup diced, adds wonderful aromatic base
- Ground Protein: 8 ounces, choose between beef or vegetarian substitute
- Taco Seasoning: 1 tablespoon for authentic Mexican flavors
- Corn Kernels: 1/2 cup, adds sweet crunch
- Bisquick: 1/2 cup, creates perfect binding
- Milk: 1 cup, any variety works well
- Eggs: 2 large, helps set the mixture
- Cheddar Cheese: 1 cup shredded, for melty goodness
- Lettuce: 1 cup chopped, adds fresh crunch
- Tomatoes: 1.5 cups diced, for fresh topping
Step-by-Step Instructions
- Sauté Base: Heat oil and cook onions for 3 minutes until translucent
- Cook Protein: Add ground protein and cook until completely done
- Season: Mix in taco seasoning and corn until well combined
- Prepare Batter: Whisk Bisquick, milk, and eggs in a separate bowl
- Combine: Pour batter into skillet mixture and mix well
- Air Fry Base: Transfer to oiled air fryer, cook at 370°F for 16 minutes, stirring at 10-minute mark
- Add Cheese: Top with cheese and air fry additional 2 minutes
- Final Touch: Top with fresh tomatoes and lettuce before serving
Recipe Variations
This taco pie is super flexible! Use ground turkey or chicken for a leaner option, or black beans and crumbled tempeh for a vegetarian twist. No Bisquick? Mix 1/2 cup all-purpose flour with 1/2 teaspoon baking powder and 1/4 teaspoon salt. Feel free to spice it up with diced jalapeños or green chiles, or swap the corn for black beans. The cheese can be any Mexican-style blend you love – Monterey Jack or pepper jack work great!
Serving Suggestions
Make taco night extra special by setting up a topping bar! Along with the lettuce and tomatoes, put out bowls of sour cream, guacamole, sliced black olives, and fresh cilantro. A splash of hot sauce or salsa adds amazing flavor. This pie pairs wonderfully with Spanish rice or a fresh green salad. For drinks, try cold Mexican beer or fresh lime margaritas!
Storage and Reheating
Your taco pie will stay fresh in the fridge for up to 3 days in an airtight container. To reheat, pop it back in the air fryer at 350°F for 3-4 minutes until warm. The microwave works too – just heat in 30-second bursts. Store toppings separately to keep them crisp. This pie also freezes well! Wrap it tight and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Air Fryer Taco Pie
Equipment
- Air Fryer
- Skillet
Ingredients
- 1 tablespoon oil
- 1 cup onion diced
- 8 oz ground protein (ground beef, vegetarian substitute, etc.)
- 1 tablespoon taco seasoning
- 1/2 cup corn kernels
- 1/2 cup bisquick
- 1 cup milk your choice of type
- 2 eggs
- 1 cup shredded cheddar cheese
- 1 cup lettuce chopped
- 1.5 cup fresh tomatoes diced
Instructions
- In a skillet over medium heat warm the oil and saute the onion for 3 minutes, then add in the protein and saute until cooked.
- Then add in spices and corn. Stir to combine.
- In a small bowl, whisk together the Bisquick, milk and eggs. Add to skillet mixture.
- Put entire skillet mixture into an oiled air fryer pot. Air Fry at 370F/190C for 16 minutes. Stir at the 10 minute mark.
- Add cheese, air fry for 2 more minutes.
- Top with diced tomatoes and lettuce. Enjoy!
