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Salad-Topped Taco Pie

salad-topped taco pie Entree Southwestern
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.

Updated April 17, 2015
Pillsbury Pie Crust
Make with
Pillsbury Pie Crust

Ingredients

  • 1
    Pillsbury™ refrigerated pie crust, softened as directed on box
  • 2
    lb ground beef
  • 1
    jar (16 oz) salsa (2 cups)
  • 1
    package (1 oz) Old El Paso™ 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

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.

  • 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 Facts

Serving Size: 1 Serving
Calories
500
% Daily Value
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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