Taco Salad Pie
Crust
1/2 cup crushed tortilla chips
1 Pillsbury(r) Refrigerated Pie Crust (from 15-oz. pkg.)
Whole round tortilla chips
Filling
1 lb. lean ground beef
1 (15-oz.) can spicy chili beans, undrained
6 oz. (1 1/2 cups) shredded Cheddar cheese
1/2 cup Old El Paso(r) Salsa
1 cup chopped lettuce
1/2 cup chopped tomato
1 green onion, sliced
1/2 cup sour cream
1/4 cup sliced ripe olives, if desired
Prep Time: 40 Minutes
Preparation Directions:
1. Heat oven to 450°F. Sprinkle 1/4 cup of the crushed tortilla chips
evenly in bottom of 9-inch pie pan. Prepare pie crust as directed on package
for one-crust baked shell. Sprinkle remaining 1/4 cup crushed tortilla chips
over crust; gently press into crust. Generously prick crust with fork.
2. Bake at 450°F. for 9 to 11 minutes or until crust is light golden
brown. Cool. Carefully stand 1 row of whole tortilla chips around inside
edge of baked shell.
3. Meanwhile, brown ground beef in large skillet over medium-high heat
until thoroughly cooked. Drain. Add chili beans, 1 cup of the cheese and
salsa; mix well. Cook over low heat for 2 to 3 minutes or until beans are
heated and cheese is melted. Spoon into cooled baked shell.
4. Top with lettuce, remaining 1/2 cup cheese, tomato, onion, sour
cream and olives. Serve immediately.
8 servings
Delma
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