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Salad-Topped Taco Pie

Prep 25 min
Total 50 min
Ingredients 12
Servings 10

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. MORE+ LESS-

By Pillsbury Kitchens

April 17, 2015

Ingredients

Pillsbury™ refrigerated pie crust, softened as directed on box

lb ground beef

jar (16 oz) salsa (2 cups)

package (1 oz) Old El Paso™ taco seasoning mix

can (15 oz) pinto beans, drained and rinsed

1/2

cup corn tortilla chips, crushed

cups shredded lettuce

cup diced tomato (1 medium)

cup shredded Cheddar cheese (4 oz)

avocado, peeled and diced

1/2

cup sour cream

Sliced jalapeño chiles, chopped red onion and chopped fresh cilantro, if desired

Steps

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1

Heat 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.
2

Bake 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.

Expert Tips

To Freeze: Partially bake pie crust; cook beef mixture. Freeze separately in resealable freezer plastic bags. Thaw in refrigerator overnight. Spoon beef mixture into crust; bake as directed.