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Nacho Pie Recipe

Nacho Pie Recipe

In place of the ground beef and mozzarella cheese, consider topping this zesty pie with lean ground sausage and cheddar cheese. It tastes just as good.—LaVerna Mjones, Moorhead, Minnesota
TOTAL TIME: Prep/Total Time: 30 min. YIELD:6 servings

Ingredients

  • 4 cups nacho tortilla chips, coarsely crushed
  • 1 pound ground beef
  • 1/2 cup chopped onion
  • Salt and pepper to taste
  • 1 can (16 ounces) chili beans, undrained, warmed
  • 1 can (8 ounces) tomato sauce
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese

Directions

  • 1. Place chips in a lightly greased 9-in. pie plate and set aside.
  • 2. In a large skillet over medium heat, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and pepper. Spoon over chips. Top with beans, tomato sauce and cheese.
  • 3. Bake, uncovered, at 375° for 7-8 minutes or until heated through and cheese is melted. Yield: 6 servings.

Reviews for Nacho Pie

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MY REVIEW
Reviewed May. 14, 2016

"My husband loved this recipe. I changed a few items: I added one envelope of taco seasoning to the ground beef and used cheddar cheese. I have cooked for many years and can read a recipe and know what I should change to make it to my taste.

I will absolutely make this recipe again."

MY REVIEW
Reviewed May. 4, 2016

"Really good and easy. Family wants it again. I stirred meat, beans and sauce all together and warmed them in skillet before baking. Used cheddar because that's what I had."

MY REVIEW
Reviewed Dec. 2, 2012

"Great for a quick meal. The hubby loved it. I added 2 Tablespoons of taco seasoning and 1 can of black beans (drained, rinsed) and I mixed everything together instead of layering. I also made them in indvidule casserole dishes. This is a keeper!!"

MY REVIEW
Reviewed Jun. 30, 2010

"Quick, easy, delicious. Husband asked to add to our reciepe box, great with a little chili powder."

MY REVIEW
Reviewed Jan. 19, 2010

"I used cheddar cheese and this was very good. Puting chips around the edge as in the picture was a good idea to make it more snackable. Julie, San Diego"

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