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Layered Taco Pie

Do you ever find yourself wishing that every day could be Taco Tuesday? I do too. But there’s nothing stopping us. We’re all adults here, and we can have taco night every night of the week if we want. But that doesn’t mean we always have to do it the same way. There are taco casseroles and taco lasagnas and taco skillets out there to explore, but this Layered Taco Pie is a great place to start when it comes to taco alternatives. It’s full of meaty and cheesy layers but only takes a few ingredients to put together to satisfy that taco craving.

What you’re doing here is making a sky-high, sliceable, layered taco, more or less. You build it layer by layer in a springform pan so it’s easy to remove whole at the end and slice and serve. You start with a basic flour tortilla… burrito size, please.



1 package (16 oz.) tri-color fusilli or rotini pasta
3/4 cup mayonnaise
3/4 cup Greek yogurt
1 (1 oz.) package powdered ranch dressing mix
1 medium cucumber, quartered and thinly sliced
2 cups broccoli florets (1 small head), roughly chopped
2 cups asparagus, woody ends removed, chopped
2 bell peppers, chopped
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/2 cup cheddar cheese, sliced into matchsticks or grated
1/2 teaspoon garlic powder



Bring a large pot of salted water to a boil and cook pasta according to package instructions.
2 minutes before pasta is fully cooked, add broccoli and asparagus to the pot. Strain pasta and vegetables and set aside.
Add mayonnaise, Greek yogurt, ranch mix, and garlic powder to a large serving bowl and whisk to combine.
Add pasta, cooked and raw vegetables (broccoli, asparagus, tomatoes, red onion, bell pepper and cucumber), and cheese and toss to combine.
Cover and chill in refrigerator until you’re ready to serve!

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