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Taco Pie

 Taco Pie
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.
6 ServingsPrep: 15 min. Bake: 20 min.


  • 1-1/2 pounds ground turkey or beef
    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
  • 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


  • 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.