Taco Salad Pie

Submitted by Young Living in Tex

"A great TEX MEX dish."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 1 9inch pie

ingredients

• CRUST

• 1⁄2 cup crushed tortilla chips
• 1 (15 ounce) package pillsbury refrigerated pie crusts, use 1 shell
• round tortilla chips

• FILLING

• 1 lb ground round
• 1 (15 ounce) can spicy chili beans, undrained
• 1 1⁄2 cups shredded four-cheese Mexican blend cheese (6-oz.)
• 1⁄2 cup salsa
• 1 cup chopped lettuce
• 1⁄2 cup chopped tomato
• 1 green onion, sliced
• 1⁄2 cup sour cream
• 1⁄4 cup sliced ripe olives (optional)

directions

1. Sprinkle ¼ cup of the crushed chips over bottom of 9 inch pie pan.
2. Prepare pie crust according to package directions for baked shell.
3. Place crust in pan over crushed chips.
4. Sprinkle remaining ¼ cup crushed chips over crust; gently press into crust.
5. Prick crust with fork several times.
6. Bake at 450°F for 9 to 11 minutes or until lightly browned.
7. Cool.
8. Carefully stand 1 row whole tortilla chips around inside edge of crust.
9. FILLING: In large skillet, brown ground round; drain.
10. Add chili beans, 1 cup cheese blend and salsa; mix well.
11. Cook over low heat 2 to 3 minutes or until beans are heated and cheese is melted.
12. Spoon into cooled baked shell.
13. Top with lettuce, remaining ½ cup cheese blend, tomato, onion, sour cream and ripe olives.
14. Serve immediately.
15. Store remaining pie in refrigerator.