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Salad-Topped Taco Pie

Salad-Topped Taco Pie

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By Pillsbury Kitchens

Updated Apr 17, 2015

Salad-Topped Taco Pie

Salad-Topped Taco Pie

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Prep Time 25 min
Total 50 min
Ingredients 12
Servings 10

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Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 lb ground beef
1 jar (16 oz) salsa (2 cups)
1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
1 can (15 oz) pinto beans, drained and rinsed
1/2 cup corn tortilla chips, crushed
2 cups shredded lettuce
1 cup diced tomato (1 medium)
1 cup shredded Cheddar cheese (4 oz)
1 avocado, peeled and diced
1/2 cup sour cream
Sliced jalapeño chiles, chopped red onion and chopped fresh cilantro, if desired

Pillsbury Pie Crust

Instructions

Step
1

Heat oven to 400°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake 14 minutes or until light golden brown. Meanwhile, in 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix. Reduce heat; simmer uncovered 5 minutes. Stir in beans; cook until hot. Spoon into partially baked crust.
Step
2

Bake 13 to 17 minutes or until light golden brown. Let stand 5 minutes. Top with tortilla chips, lettuce, tomato, cheese, avocado, sour cream, chiles, onion and cilantro.

Nutrition

500 Calories

27g Total Fat

25g Protein

42g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 500

Total Fat: 27g; 0%

Saturated Fat: 10g; 0%

Sodium: 1580mg; 0%

Total Carbohydrate: 42g; 0%

Dietary Fiber: 4g; 0%

Protein: 25g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

2 Starch; 3 Vegetable; 2 1/2 Lean Meat; 1/2 High-Fat Meat; 3 Fat;

Carbohydrate Choice

2

*Percent Daily Values are based on a 2,000 calorie diet.

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