Recipe: Taco Salad Pie (using ground beef and refrigerated pie crust dough)

TACO SALAD PIE

FOR THE CRUST:
1/2 cup crushed tortilla chips, divided use
1 Pillsbury refrigerated pie crust (from 15-oz box), softened as directed on box
FOR THE FILLING:
1 lb lean (at east 80%) ground beef
1 (15 oz) can Green Giant spicy chili beans, undrained
1 1/2 cups shredded Cheddar cheese (6 oz)
1/2 cup Old El Paso Thick 'n Chunky salsa
1 cup chopped lettuce
1/2 cup chopped tomato (1 small)
1 green onion, sliced (1 tablespoon)
1/2 cup sour cream
1/4 cup sliced ripe olives (optional)

TO PREPARE THE PIE CRUST:
Heat oven to 450 degrees F.

Sprinkle 1/4 cup of the crushed tortilla chips evenly in bottom of 9-inch glass pie pan.

Make 1 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.

TO MAKE THE FILLING:
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.

TO SERVE:
Spoon beef mixture into cooled baked shell. Top with lettuce, remaining 1/2 cup cheese, the tomato, onion, sour cream and olives. Serve immediately.

Makes 8 servings
From: Recipelink.com
Source: Recipe magazine: Easy Fabulous Pies, Tarts and More, Pillsbury Most Requested Recipes Volume 13, Number 1, December 2005