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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.
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    6 servings


  • 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 sour cream
  • 1 cup 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.

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  • wilprisad
    Mar 2, 2010

    Loved it! Added bonus... it was quick and easy to make. I subbed low fat cheese, no fat sour cream and ground turkey the second time I made it. It was still good!

  • quinn111
    Mar 1, 2010

    Very blah. We are not into real spicy, but this had hardly any flavor. I even put medium heat salsa on top. I wouldn't make again.

  • askim
    Nov 13, 2009

    This recipe is great although the 2nd time around i added salsa sauce to the meat mixture..gave it a better taste.

  • mkmeas
    Oct 19, 2009

    This was an excellent dish. I deleted the olives because our family doesn't care for olives, but I added a 4 oz. can of chopped green chiles.

  • jodand
    Oct 18, 2009

    This was quick and easy- would probably add a bit more spice to it.