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“My Mom made a taco pie very similar to this one. I make mine with a bit more spice and added the chips. I serve with a salad made of standard "taco fixin's" (shredded lettuce, chopped tomatoes, black olives, sour cream, picante sauce, etc).”

Ingredients Nutrition

  • 1 (12 ounce) canrefrigerator buttermilk biscuits
  • 1 34 lbs ground beef
  • 1 medium onion, diced
  • 1 small green pepper, diced (of half of a large one)
  • 2 (1 1/4 ounce) packages taco seasoning mix
  • 2 (8 ounce) cans tomato sauce
  • 2 cups Fritos chili cheese corn chips, divided
  • 2 cups shredded cheese (used Kraft's Mexican Style Four Cheese mixture)


  1. Preheat oven to 350°F.
  2. Brown ground beef in large sauce pan or skillet until no longer pink. During the last 5 minutes, add the onions and green pepper. When the meat is completely cooked and the veggies crisp-tender, drain in a colander.
  3. Return meat mixture to skillet. Add taco seasonings and tomato sauce. Mix well and cook over medium heat about 10 minutes.
  4. Open and separate biscuits. Press biscuit dough in the bottom and up the sides of a 12 inch deep dish pie pan. I form the crust 1 inch past the rim.
  5. Lay about 1 cup of Fritos in the bottom of the pie pan. You can leave the Fritos whole or slightly crush them into large pieces.
  6. Pour meat mixture into pie pan.
  7. Top with additional 1 cup Fritos.
  8. Sprinkle with 2 cups or more of the shredded cheese.
  9. Fold excess dough up over the fillings. This helps to hold everything and prevent spill-overs in the oven.
  10. Bake 10 to 15 minutes, or until cheese is melted and biscuit dough is golden brown.
  11. Serve with taco salad fixings.

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