Mile-High Salsa Pie

Mile-High Salsa Pie

A taco dinner kit makes quick work of a tasty layered Mexican pie.

Prep Time

10

Minutes

Total Time

40

Minutes

Makes

6

servings

1
lb lean (at least 80%) ground beef or chopped boneless skinless chicken breasts
1
box (8.7 oz) Old El Paso® Soft Taco Bake® dinner kit
1
cup water
1
can (15 oz) Progresso® kidney beans, drained, rinsed
1
jar (16 oz) Old El Paso® Thick 'n Chunky salsa
1
cup shredded Monterey Jack cheese (4 oz)
  1. Heat oven to 400°F. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water and half of the cheese sauce (from dinner kit). Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot.
  2. In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, using up ingredients and ending with cheese on top.
  3. Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Complement the dinner pie with mango and pineapple slices.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 170),
  • Total Fat 19g
    • (Saturated Fat 8g,
    • Trans Fat 1 1/2g),
  • Cholesterol 65mg;
  • Sodium 1470mg;
  • Total Carbohydrate 40g
    • (Dietary Fiber 4g,
    • Sugars 4g),
  • Protein 25g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 2 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.