Title: Mexi-Taco Pie
Categories: Ethnic
Yield: 6 Servings
| 1 | lb | Ground beef |
| 1 | | Envelope (1 1/4 oz) taco |
| 1 | | Seasoning mix |
| 16 | oz | Thick 'n chunky picante |
| 1 | | Egg |
| 1 | | Deep dish or 9 5/8 frozen |
| 1 | | Pie crust |
| 1/2 | c | Monterey jack cheese, |
| 1 | | Shredded, divided usage |
| 4 1/2 | oz | Chopped green chilies |
| 1/3 | c | Broken tortilla chips |
| 1 | | Shredded lettuce |
| 1 | | Dairy sour cream |
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 1/2 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.