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Salad-Topped Taco Pie

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Salad-Topped Taco Pie
  • Prep Time 25 min
  • Total Time 50 min
  • Servings 10
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This flavorful beef taco pie is loaded with fresh toppings for a fresh and easy dinner. Enjoy it tonight, or omit the toppings and freeze it for later.

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
2
lb ground beef
1
jar (16 oz) salsa (2 cups)
1
package (1 oz) Old El Paso™ taco seasoning mix
1
can (15 oz) pinto beans, drained and rinsed
1/2
cup corn tortilla chips, crushed
2
cups shredded lettuce
1
cup diced tomato (1 medium)
1
cup shredded Cheddar cheese (4 oz)
1
avocado, peeled and diced
1/2
cup sour cream
Sliced jalapeño chiles, chopped red onion and chopped fresh cilantro, if desired

Directions

  • 1 Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake 14 minutes or until light golden brown. Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix. Reduce heat; simmer uncovered 5 minutes. Stir in beans; cook until hot. Spoon into partially baked crust.
  • 2 Bake 13 to 17 minutes or until light golden brown. Let stand 5 minutes. Top with tortilla chips, lettuce, tomato, cheese, avocado, sour cream, chiles, onion and cilantro.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Daily Value
Total Fat
27g
0%
(
Saturated Fat
10g
0%
)
Sodium
1580mg
0%
Total Carbohydrate
42g
0%
(
Dietary Fiber
4g
0%
)
Protein
25g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 3 Vegetable; 2 1/2 Lean Meat; 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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