More Great Recipes: Beef | Cinco de Mayo | Dinner | Main Dish

Taco Salad Pie

User Avatar
Member since 2006

Serves | Prep Time | Cook Time


1/2 cup crushed tortilla chips
1 Pillsbury® refrigerated pie crust (from
15 oz box)
1 Whole round tortilla chips
1 lb lean (at least 80%) ground beef
1 can Green Giant® spicy chili beans (15 oz)
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
1/2 cup sour cream

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.

Pairs Well With


'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter