This taco pie recipe has everything you love about beef tacos made into a cheesy casserole that's layered with soft tortillas and tons of vegetables! Make a double batch because it's great for meal prep.
Preheat the oven to 400F. Lightly butter a 6 cup/1.5 liter capacity casserole dish (see Notes).
Heat a large skillet over medium-high heat. Once hot, add the olive oil and meat. Cook until browned, about 5 minutes, using a wooden spoon to break it up.
Turn the heat down to medium. Stir in the onion and bell pepper, and cook until the veggies start to soften, about 5 minutes, stirring occasionally.
Turn heat up to medium-high and then add the kale and ¼ cup water. Cover the skillet and cook 5 minutes, stirring occasionally.
Add the garlic and cook 1 minute, stirring constantly.
Stir in the remaining ½ cup water, olives (except the reserved ¼ cup), canned tomato, tomato paste, chili powder, cumin, oregano, salt, and black pepper. Turn heat down to medium and cook until the liquid is mostly evaporated, about 10 minutes, stirring occasionally.
To assemble the casserole, spread about ½ cup of the meat/veggie mixture in the bottom of the prepared dish. Place 1 tortilla shell on top, spread ⅓ of the remaining meat/veggie mixture on top of the shell, and sprinkle ⅓ of the cheese onto the meat/veggie mixture. Place the 2nd tortilla shell on top and repeat with the meat/veggie mixture and the cheese, then place the 3rd tortilla shell on top and repeat with the last of the meat/veggie mixture and the cheese.
Bake until the cheese on top is melted and starting to brown, about 15 minutes. Let stand 5 minutes before cutting. Serve along with the olive salsa for topping.
While the casserole is baking, combine all ingredients for the olive salsa and refrigerate until serving.
Notes
Dish Size:I used a round dish about 8 inches in diameter so the tortilla shells fit in nicely, but you can use any dish you have on hand and cut the soft tortillas to fit inside.
Storage: Store leftover taco pie covered in the fridge for up to 4 days, or in the freezer for up to 3 months.