Taco Pie Recipe

Taco Pie Recipe photo by Taste of Home

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Crushed corn chips offer a lively crunch to this yummy main dish from Margery Bryan of Royal City, Washington. "Cut into neat wedges, this pie is a fun, fuss-free way of serving tacos without the mess," she notes.

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Taco Pie Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

1-1/2 pounds ground beef
1 envelope taco seasoning
1/2 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup crushed corn chips, divided
1 unbaked pastry shell (9 inches)
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese
Shredded lettuce and sliced avocado, optional

Directions

In a large skillet, cook beef until no longer pink; drain. Stir in the taco seasoning, water and olives. Simmer, uncovered, for 5 minutes, stirring frequently.
Sprinkle half of the corn chips into pastry shell. Top with meat mixture, sour cream and cheese. Cover with remaining corn chips.
Bake at 375° for 20-25 minutes or until crust is golden brown. Cut into wedges. Top with lettuce and avocado if desired. Yield: 6 servings.

Originally published as Taco Pie in Quick Cooking May/June 1998, p36

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Taco Pie

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Reviewed on Mar. 02, 2010 by wilprisad

Loved it! Added bonus... it was quick and easy to make. I subbed low fat cheese, no fat sour cream and ground turkey the second time I made it. It was still good!