Taco Pie
Contributed by Kathy Villarreal Huebner- CHS '75


1 lb. ground beef
1 medium onion, chopped
1 pkg. taco seasoning mix
3/4 cup water
1 (16-oz.) can refried beans (I use fat-free)
1 (8-oz.) jar taco sauce, divided
1 baked 9-inch pastry shell (I use all-ready pie crust, although you may use
frozen crust or make your own)
1 cup (8 oz.) shredded Cheddar Cheese, divided
1 cup crushed corn chips (I use fritos)

Cook ground beef and onion in a skillet until meat is browned, stirring to crumble meat.  Drain.  (I add onion after beef is cooked and drained to limit amount of fat absorbed by onion.)  Add taco seasoning mix and water, stirring well.  Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally. Combine refried beans and 1/3 cup taco sauce.  Spoon half of bean mixture in bottom of pastry shell.  Top with half of meat mixture, half of cheese and all of corn chips.  Repeat layers with remaining bean mixture, meat mixture, and cheese.  Bake at 400 degrees for 20-30 minutes.  Serve with shredded lettuce, chopped tomato, sour cream (if desired) and remaining taco sauce.

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