MEXICAN TACO PIE

MEXICAN TACO PIE image

Yield 8 people

Number Of Ingredients 21

For Pie:
Pastry for Single-Crust Pie
1/2 cup finely crushed corn chips
1/4 teaspoon crushed red pepper
1 pound ground beef
1/2 cup chopped onion
2 cloves garlic, minced
2 teaspoons chili powder
1/4 teaspoon salt
1/4 teaspoon ground cumin
one 16-ounce can tomatoes, cut up (undrained)
one 4-ounce can diced green chiles, drained
one 4-ounce package cream cheese, cubed
one 8-ounce can kidney beans, rinsed, drained
1 beaten egg
For Garnish:
1 cup shredded lettuce
1/2 cup shredded cheddar cheese
1 medium tomato, chopped
1/3 cup sour cream
1/4 cup coarsely crushed corn chips

Steps:

FOR PIE: 1. Preheat oven to 375 degrees F. Prepare pastry as directed, except stir in 1/2 cup crushed corn chips and, if desired, the crushed red pepper with the flour and salt. Roll out and line a 9-inch pie plate with pastry. Trim and crimp edge of pastry. 2. In a 10-inch skillet cook beef, onion and garlic till meat is brown and onion is tender. Drain off fat. Stir in chili powder, salt and cumin. Stir in undrained tomatoes, chili peppers, cream cheese and kidney beans. Stir until cheese melts. Stir about 1 cup of the meat mixture into egg. Return all to skillet and mix well. Transfer filling to pie shell. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil and bake until crust is golden. Let stand 10 minutes. FOR GARNISH: 3. Top pie with lettuce, cheese, tomato, sour cream and 1/4 cup corn chips. 425 calories; 25g total fat; 74mg cholesterol; 406mg sodium; 29g carbohydrates; 4g fiber; 21g protein