Mexi-taco pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground beef |
| 1 | Envelope (1 1/4 oz) taco | |
| 1 | Seasoning mix | |
| 16 | ounces | Thick 'n chunky picante |
| 1 | each | Egg |
| 1 | Deep dish or 9 5/8 frozen | |
| 1 | Pie crust | |
| ½ | cup | Monterey jack cheese, |
| 1 | Shredded, divided usage | |
| 4½ | ounce | Chopped green chilies |
| ⅓ | cup | Broken tortilla chips |
| 1 | Shredded lettuce | |
| 1 | Dairy sour cream | |
Directions
1. In skillet, brown ground beef; drain. Add taco seasoning mix and 1 cup picante. Simmer 5 to 8 minutes; remove from heat. Stir in Egg. 2.
Sprinkle frozen pie crust with ½ c cheese; top with green chilies.
Pour ground beef mixture over chillies. Top with remaining 1 c cheese; sprinkle tortilla chips over top. 3. Bake in preheated 350 F oven on preheated baking sheet 20 to 25 minutes. Garnish with shredded lettuce, sour cream and remaining picante. Makes 6 servings.