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Taco Salad Pie

Refrigerated pie crust, embellished with crushed tortilla chips, makes a crisp-n-crunchy shell for a South-of-the-Border filling.

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  • prep time 40 min
  • total time 40 min
  • ingredients 12
  • servings 8
 

Ingredients

Crust

1/2
cup crushed tortilla chips
1
box Pillsbury® refrigerated pie crusts
Whole round tortilla chips

Filling

1
lb lean (at least 80%) ground beef
1
can (15 oz) spicy chili beans, 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
1/4
cup sliced ripe olives, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Spoon beef mixture into cooled baked shell. Top with lettuce, remaining 1/2 cup cheese, the tomato, onion, sour cream and olives. Serve immediately.
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Spoon beef mixture into cooled baked shell. Top with lettuce, remaining 1/2 cup cheese, the tomato, onion, sour cream and olives. Serve immediately.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
410
(
Calories from Fat
220),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
11g,
11%
Trans Fat
1/2g
1/2%
),
Cholesterol
70mg
70%;
Sodium
830mg
830%;
Total Carbohydrate
28g
28%
(Dietary Fiber
2g
2%
  Sugars
3g
3%
),
Protein
19g
19%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
2%;
Calcium
15%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.