MILE-HIGH SALSA PIE

Mile-High Salsa Pie image

A taco dinner kit makes quick work of a tasty layered Mexican pie.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 6

Number Of Ingredients 6

Previous Next

Ingredients

1 lb lean (at least 80%) ground beef or chopped boneless skinless chicken breasts
1 box (8.7 oz) Old El Paso™ Soft Taco Bake® dinner kit
1 cup water
1 can (15 oz) Progresso™ kidney beans, drained, rinsed
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa
1 cup shredded Monterey Jack cheese (4 oz)

Steps:

Heat oven to 400°F. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water and half of the cheese sauce (from dinner kit). Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot.
In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, using up ingredients and ending with cheese on top.
Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes.

Nutrition Facts : Calories 440, Carbohydrate 40 g, Cholesterol 65 mg, Fat 1/2, Fiber 4 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1470 mg, Sugar 4 g, TransFat 1 1/2 g