Taco Salad Pie

Refrigerated pie crust, embellished with crushed tortilla chips, makes a crisp-n-crunchy shell for a South-of-the-Border filling. MORE+ LESS-

By Pillsbury Kitchens

Updated March 1, 2010

Make with

Pillsbury Pie Crust

Ingredients

1/2

cup crushed tortilla chips

box Pillsbury™ refrigerated pie crusts

Whole round tortilla chips

lb lean (at least 80%) ground beef

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

cup chopped lettuce

1/2

cup chopped tomato (1 small)

green onion, sliced (1 tablespoon)

1/2

cup sour cream

1/4

cup sliced ripe olives, if desired

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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

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

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

Spoon beef mixture into cooled baked shell. Top with lettuce, remaining 1/2 cup cheese, the tomato, onion, sour cream and olives. Serve immediately.