Taco Salad Pie

Taco Salad Pie

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

Prep Time

40

Minutes

Total Time

40

Minutes

Makes

8

servings

Crust
1/2
cup crushed tortilla chips
1
Pillsbury® refrigerated pie crust, softened as directed on box
Filling
1
lb lean (at least 80%) ground beef
1
can (15.5 oz) spicy chili beans in sauce, undrained
1 1/2
cups shredded Cheddar cheese (6 oz)
1/2
cup Old El Paso® Thick 'n Chunky salsa
1
cup shredded lettuce
1/2
cup chopped tomato
1/2
cup sour cream
1/4
cup sliced ripe olives
1
green onion, sliced
  1. Heat oven to 450°F. Sprinkle 1/4 cup of the crushed tortilla chips evenly in bottom of ungreased 9-inch glass pie plate. Make pie crust as directed on box for One-Crust Baked Shell in chip-lined plate. Prick crust with fork. Sprinkle remaining 1/4 cup crushed tortilla chips over crust; gently press into crust. Bake 9 to 11 minutes or until crust is light golden brown. Cool slightly.
  2. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in 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.
  3. Spoon beef mixture into cooled baked shell. Top with lettuce, remaining 1/2 cup cheese, the tomato, sour cream, olives and onion. Serve immediately.
Makes 8 servings (1 wedge)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cook's Notes
To healthify this pie and reduce fat, use ground turkey and reduced fat cheese and sour cream.
Serve with additional salsa and sour cream for guests to add if they like.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 410
    • (Calories from Fat 220),
  • Total Fat 25g
    • (Saturated Fat 11g,
    • Trans Fat 1/2g),
  • Cholesterol 70mg;
  • Sodium 620mg;
  • Total Carbohydrate 27g
    • (Dietary Fiber 2g,
    • Sugars 2g),
  • Protein 19g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 High-Fat Meat;
    • 1 1/2 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.