A very easy casserole to make. It is actually faster to make then making everyone tacos with bowls of toppings. Plus all the toppings bowls take up so much room in the dishwasher!
1 9-inch pie crust, frozen or homemade
1 can refried beans, 16 ounce
1 1b. lean ground beef
1/2 cup salsa
1 small can of chopped green chili's
1/2 cup chopped onion
1 cup crushed tortilla chips
2 cups shredded cheddar cheese
2 cups shredded lettuce
1 large tomato. diced
1 small can of sliced olives, drained
Bake your pie crust according to your directions.
Preheat oven to 350 degrees. Spread 1/2 can of refried beans inside the baked pie shell. Use the rest of the can for a 7-layer dip.
In a large skillet start to brown the lean ground beef. Once the meat is brown, drain the fat and add the onions, salsa and green chili's. Mix throughly on low heat for a few minutes and then add to the pie shell on top of the refried beans.
Now sprinkle the mixture with the crumbled tortilla chips.
The last step before placing the pie in the oven is to cover the top with shredded cheddar cheese.
Bake for 15 to 20 minutes until the cheese is nice and bubbly. While the Taco Pie is baking you can wash and chop the tomato, lettuce, green onions and cilantro. Drain the olives.
Once the Taco pie is fully baked - let it sit for about five minutes before you start to add the toppings.
At the very end I add a small helping of sour cream and some avocado slices.
You can get make this dish from start to finish in about 40 minutes. It is delicious!