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

Taco Salad Pie


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Member since 2006

Serves | Prep Time | Cook 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


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


Notes

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