This flavorful beef taco pie is loaded with fresh toppings for a fresh and easy dinner. Enjoy it tonight, or omit the toppings and freeze it for later.
Salad-Topped Taco Pie
- Prep Time 25 min
- Total 50 min
- Ingredients 12
- Servings 10
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 lb ground beef
- 1 jar (16 oz) salsa (2 cups)
- 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
- 1 can (15 oz) pinto beans, drained and rinsed
- 1/2 cup corn tortilla chips, crushed
- 2 cups shredded lettuce
- 1 cup diced tomato (1 medium)
- 1 cup shredded Cheddar cheese (4 oz)
- 1 avocado, peeled and diced
- 1/2 cup sour cream
- Sliced jalapeño chiles, chopped red onion and chopped fresh cilantro, if desired
Instructions
-
Step1Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake 14 minutes or until light golden brown. Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix. Reduce heat; simmer uncovered 5 minutes. Stir in beans; cook until hot. Spoon into partially baked crust.
-
Step2Bake 13 to 17 minutes or until light golden brown. Let stand 5 minutes. Top with tortilla chips, lettuce, tomato, cheese, avocado, sour cream, chiles, onion and cilantro.
Nutrition
500
Calories
27g
Total Fat
25g
Protein
42g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 500
- Total Fat
- 27g
- 0%
- Saturated Fat
- 10g
- 0%
- Sodium
- 1580mg
- 0%
- Total Carbohydrate
- 42g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 25g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
2 Starch; 3 Vegetable; 2 1/2 Lean Meat; 1/2 High-Fat Meat; 3 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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