Lunch: Taco Salad Pie

Refrigerated pie crust, embellished with crushed tortilla chips, makes a crisp-n-crunchy shell for a South-of-the-Border filling.

Ingredients

1/2 cup crushed tortilla chips
1 box Pillsbury™ refrigerated pie crusts
Whole round tortilla chips

Instructions

Heat oven to 450 °F. Sprinkle 1/4 cup of the crushed tortilla chips evenly in bottom of 9-inch glass pie pan. Make pie crust as directed on box for One-Crust Baked Shell in chip-lined pan. Sprinkle remaining 1/4 cup crushed tortilla chips over crust; gently press into crust. Generously prick crust with fork.
Bake 9 to 11 minutes or until crust is light golden brown. Cool slightly. Carefully stand 1 row of whole tortilla chips around inside edge of baked shell.
Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in chili beans, 1 cup of the cheese and the salsa. Cook over low heat 2 to 3 minutes, stirring occasionally, until beans are heated and cheese is melted.
Spoon beef mixture into cooled baked shell. Top with lettuce, remaining 1/2 cup cheese, the tomato, onion, sour cream and olives. Serve immediately.

Add a review for Taco Salad Pie