Refrigerated pie crust, embellished with crushed tortilla chips, makes a crisp-n-crunchy shell for a South-of-the-Border filling.
Crust
-
1/2
-
cup crushed tortilla chips
-
1
-
box Pillsbury™ refrigerated pie crusts
-
-
Whole round tortilla chips
Filling
-
1
-
lb lean (at least 80%) ground beef
-
1
-
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
-
1
-
cup chopped lettuce
-
1/2
-
cup chopped tomato (1 small)
-
1
-
green onion, sliced (1 tablespoon)
-
1/2
-
cup sour cream
-
1/4
-
cup sliced ripe olives, if desired
Steps
-
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.
-
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 410
- Calories from Fat
- 220
% Daily Value
- Total Fat
- 25g
- 38%
-
- Saturated Fat
- 11g
- 57%
- Trans Fat
- 1/2g
- Cholesterol
- 70mg
- 23%
- Sodium
- 830mg
- 35%
- Total Carbohydrate
- 28g
- 9%
-
- Dietary Fiber
- 2g
- 11%
- Sugars
- 3g
- Protein
- 19g
- Vitamin A
- 10%
- 10%
- Vitamin C
- 2%
- 2%
- Calcium
- 15%
- 15%
- Iron
- 15%
- 15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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