Taco Salad Pie

(17)
  1 reviews
  • 40|min prep time
  • 40|min total time
  • 12 ingredients
  • 8 servings

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

Directions

  1. 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. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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