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Taco Pie Recipe
Taco Pie Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings

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

  1. 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.
  2. Sprinkle half of the corn chips into pastry shell. Top with meat mixture, sour cream and cheese. Cover with remaining corn chips.
  3. 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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