Taco Salad Pie

By MJH

Crispy-crunchy taco salad made using a pie shell plus tortilla chips adds a nice variety of textures and it tastes great!

Ingredients

• 1/2 cup tortilla chips, crushed
• 1 (15-ounce) package Pillsbury refrigerated pie crust.
• Whole round tortilla chips
• 1 pound lean ground beef (at least 80%)
• 1 (15-ounce) can spicy chili beans, undrained
• 1 1/2 cups Cheddar cheese, shredded (6-ounces)
• 1/2 cup Old El Paso™ Thick 'n Chunky salsa
• 1 cup lettuce, chopped
• 1/2 cup tomato, chopped
• 1 green onion, sliced (1-tablespoon)
• 1/2 cup sour cream
• 1/4 cup ripe olives, sliced, if desired

Preparation

Step 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.

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.