Taco Salad Pie

  • Prep 40 min
  • Total 40 min
  • Servings 8
Taco Salad Pie

Ingredients

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

Steps

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  • 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

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
24%
Sodium
620mg
26%
Potassium
190mg
5%
Total Carbohydrate
27g
9%
Dietary Fiber
2g
10%
Sugars
2g
Protein
19g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
2 Starch; 2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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