Taco Pie
TOTAL TIME: Prep: 15 min. Bake: 20 min.
YIELD: 6 servings.
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.
Ingredients
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1-1/2 pounds ground beef
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1 envelope taco seasoning
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1/2 cup water
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1 can (2-1/4 ounces) sliced ripe olives, drained
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1 cup crushed corn chips, divided
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1 unbaked pastry shell (9 inches)
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1 cup sour cream
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1 cup shredded cheddar cheese
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Shredded lettuce and sliced avocado, optional
Directions
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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.
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2.
Sprinkle half of the corn chips into pastry shell. Top with meat mixture, sour cream and cheese. Cover with remaining corn chips.
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3.
Bake at 375° for 20-25 minutes or until crust is golden brown. Cut into wedges. Top with lettuce and avocado if desired.
Nutrition Facts
1 piece: 577 calories, 39g fat (16g saturated fat), 104mg cholesterol, 990mg sodium, 27g carbohydrate (3g sugars, 1g fiber), 28g protein.
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