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Taco Pie Recipe

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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/Total Time: 30 min.

Yield: 6 Servings

10 20 30

Ingredients

1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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1 envelope taco seasoning
1/2 cup water
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups corn chips, crushed, 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, brown 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 pie 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.

Nutritional Facts 1 piece (calculated without optional ingredients) equals 615 calories, 33 g fat (16 g saturated fat), 122 mg cholesterol, 1,144 mg sodium, 48 g carbohydrate, 3 g fiber, 29 g protein.

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

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