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Salad-Topped Taco Pie

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Salad-Topped Taco Pie
  • Prep 25 min
  • Total 50 min
  • Ingredients 12
  • Servings 10
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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.
Updated Apr 17, 2015

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.

Nutrition Information

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
2
*Percent Daily Values are based on a 2,000 calorie diet.
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