TACO SALAD PIE

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Crust
  • 1/2 cup crushed tortilla chips
  • 1 Pillsbury® refrigerated pie crust (from
  • 15 oz box)
  • 1 Whole round tortilla chips
  • Filling
  • 1 lb lean (at least 80%) ground beef
  • 1 can Green Giant® spicy chili beans (15 oz)
  • undrained
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1/2 cup Old El Paso® Thick 'n Chunky salsa
  • 1 cup chopped lettuce
  • 1/2 cup chopped tomato (1 small)
  • 1 green onion, sliced (1
  • tablespoon)
  • 1/2 cup sour cream

Directions

  • Heat oven to 450°F. Sprinkle 1/4 cup of the
  • crushed tortilla chips evenly in bottom of 9-inch
  • glass pie pan. Make pie crust as directed on box
  • for One-Crust Baked Shell in chip-lined pan.
  • Sprinkle remaining 1/4 cup crushed tortilla chips
  • over crust; gently press into crust. Generously
  • prick crust with fork.
  • Bake 9 to 11 minutes or until crust is light
  • golden brown. Cool slightly. Carefully stand 1 row of whole tortilla chips around inside edge of
  • baked shell.
  • Meanwhile, in 10-inch skillet, cook ground
  • beef over medium-high heat, stirring frequently,
  • until thoroughly cooked; drain. Stir in chili beans, 1 cup of the cheese and the salsa. Cook over low heat 2 to 3 minutes, stirring occasionally, until beans are heated and cheese is melted.
  • Spoon beef mixture into cooled baked
  • shell. Top with lettuce, remaining 1/2 cup
  • cheese, the tomato, onion, sour cream and
  • olives. Serve immediately.

Notes

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