Ingredients Meat + Poultry Beef Ground Beef Tacopaj (Swedish Taco Pie) 4.0 (3) 3 Reviews Tacos meet quiche in this dinner pie inspired by Sweden’s boldly spiced meat pies. By Magnus Nilsson Magnus Nilsson Swedish chef Magnus Nilsson is the director of René Redzepi's MAD Academy in Copenhagen. He's known for his time as head chef of two Michelin-starred restaurant Fäviken in Sweden, which closed in 2019. Food & Wine's Editorial Guidelines Published on July 26, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Jake Sternquist / Food Styling by Shannon Goforth / Prop Styling by Joseph Wanek Cook Time: 1 hr Chill Time: 45 mins Total Time: 2 hrs 15 mins Yield: 1 9-inch deep-dish pie Jump to recipe This savory beef pie is an ideal make-and-share dish, with enough to serve a crowd.A blend of chili powder, cumin, cayenne, coriander, and onion powder gives the beef filling bold flavor.Crème fraîche, cheddar, mayonnaise, and egg bake into a rich, creamy topping that sets beautifully in the oven. In the 1980s, spice companies began exporting taco seasoning packets to Sweden. Today, home cooks throughout Sweden use taco spices to flavor savory pies like this one. You can use 1/4 cup of taco seasoning mix instead of the homemade blend here if you prefer. In his book The Nordic Cookbook, Magnus Nilsson describes this pie as “an institution” in Sweden. The filling is a mixture of egg, cheese, ground beef, and other creamy elements; it sets with the crust in the oven, creating an eggy, quiche-like center that’s spiced with chili powder, onion powder, and cumin. The history of tacopaj Fredagsmys, or “cozy Friday,” is a Swedish tradition centered on winding down at home over comforting food, with tacos emerging as one of its signature meals. As commercial television expanded in the early 1990s, companies including snack maker OLW popularized the idea of fredagsmys through advertising, while brands selling taco seasoning and meal kits helped make Mexican-inspired dinners a Friday-night staple. According to Swedish food manufacturer Felix/Procordia, tacopaj was created in the early 2000s by factory employee Ulrika Hjalmarsson, who first made the dish in her home kitchen before developing it into a frozen product sold in Swedish supermarkets. Notes from the Food & Wine Test Kitchen Don’t skimp on the chilling time for the pie dough. As it chills, the gluten relaxes and the butter firms up, helping the crust hold its shape and bake up flaky. Skip this step, and the crust is more likely to shrink as it bakes and lose some of its flaky texture.Let the beef filling cool slightly before assembling the pie to help keep the crust chilled and the topping easy to spread. Suggested pairing For this robust savory pie, pour a red with substantial body, like a Syrah from Washington state. Keep Screen Awake Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. Crust 5 1/2 tablespoons cold unsalted butter, cut into 1/2-inch cubes 2 1/2 cups plus 1 tablespoon all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1/2 cup plus 1 tablespoon milk Filling 2 tablespoons chili powder 1 tablespoon ground cumin 2 teaspoons kosher salt, plus more for seasoning 1 teaspoon onion powder 1 teaspoon cornstarch 1/2 teaspoon cayenne 1/2 teaspoon ground coriander 1 tablespoon unsalted butter 1 pound ground beef 2/3 cup water 1 1/4 cups crème fraîche 4 1/2 ounces cheddar cheese, grated 1 large egg, beaten 2 tablespoons mayonnaise Freshly ground black pepper Directions Make the crust: In a food processor, combine the butter, flour, baking powder, and salt and pulse just until the mixture resembles coarse meal. Add the milk and pulse just until the dough comes together. Press the dough evenly over the bottom and halfway up the side of a 9-inch springform pan. Cover with plastic wrap and refrigerate until firm, about 45 minutes. Make the filling: In a small bowl, whisk the chili powder with the cumin, 2 teaspoons of salt, onion powder, cornstarch, cayenne, and coriander. In a medium skillet, melt the butter. Add the ground beef and cook over medium-high heat, stirring, until browned and cooked through, about 5 minutes. Add the spice blend and 2/3 cup of water and cook, stirring occasionally, until the water has evaporated, about 3 minutes. Remove from the heat. Preheat the oven to 350°F. In a medium bowl, whisk the crème fraîche with the cheddar, egg, and mayonnaise. Season with a pinch each of salt and pepper. Set the crust on a rimmed baking sheet. Using a slotted spoon, spread the ground meat evenly over the crust and cover with the cheddar topping. Bake until the topping is set and the crust is golden brown, about 45 minutes. Let cool for 15 minutes before serving. Make ahead The taco pie can be refrigerated for up to 2 days. Rewarm before serving. Originally appeared: February 2016 Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.