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This zesty pie combines ground beef, stewed tomatoes, kidney and pinto beans with zippy seasonings, all tucked into a flaky golden crust. It's a great dish to take to a potluck—it slices so nicely, you can easily dish it up for a crowd. —Liza Taylor Seattle, Washington
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Originally published as Taco Chili Pie in Taste of Home October/November 2001, p27
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Reviewed on Apr. 23, 2011 by Spiffy64
When I made this I left out the spinach and used all kidney beans instead of the pinto and kidney beans. It turned out good if you like the sweetish chili flavor. But it didn't really seem to have a taco flavor even with the extra taco seasoning I added. If I make it again I will leave out the sugar and molasses so it tastes more like taco than sweet chili.
Reviewed on Mar. 02, 2011 by katlaydee3
This did not come out good for me at all. I was very excited at first because the pie crust dough was so easy to work with and rolled out so nice. Unfortunately, it was very tough and we ended up just eating the filling which was ok. I will not make again.
Reviewed on Dec. 29, 2009 by allaboutcookies86
It was good however, next time I would probably add some chili powder or some more seasonings to it because it was kind of bland to me. My husband REALLY enjoyed it though and that is what matters!
Reviewed on Aug. 04, 2009 by princesskallie
This is one of my husband's favorite recipes! I also add a can of chili and a can of black eyed peas, which works out great! YUM!!
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