More Great Recipes: Beef | Cinco de Mayo | Dinner | Main Dish

Taco Salad Pie

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Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

1/2 cup crushed tortilla chips
1 Pillsbury® refrigerated pie crust (from
15 oz box)
1 Whole round tortilla chips
1 lb lean (at least 80%) ground beef
1 can Green Giant® spicy chili beans (15 oz)
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
1/2 cup sour cream


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.

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.

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.

Spoon beef mixture into cooled baked

shell. Top with lettuce, remaining 1/2 cup

cheese, the tomato, onion, sour cream and

olives. Serve immediately.

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