Mile High Soft Taco Pie

No need to run to the border for this taco inspired dish, a tasty layered Mexican pie. Delicious!

Photo by jennie R.

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pound lean (at least 80%) ground beef or chopped boneless skinless chicken breasts

  • 1

    package taco seasoning

  • 4

    (8”-10”) flour tortillas

  • 1

    can (15 ounce) pinto beans, rinsed

  • 1

    can (15 ounce) refried beans

  • 1

    jar (16 ounce) Old El Paso™ Thick 'n Chunky salsa

  • 2

    cup Monterey Jack cheese, shredded (4 ounces)

Directions

Heat oven to 400°F. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix and cook as directed. Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and refried beans; heat until hot. In un-greased 2-quart casserole, place 1 tortilla in pan, layer with 1/4 of the salsa, beef mixture and shredded 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.

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