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“A great TEX MEX dish.”
READY IN:
30mins
YIELD:
1 9inch pie
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle ¼ cup of the crushed chips over bottom of 9 inch pie pan.
  2. Prepare pie crust according to package directions for baked shell.
  3. Place crust in pan over crushed chips.
  4. Sprinkle remaining ¼ cup crushed chips over crust; gently press into crust.
  5. Prick crust with fork several times.
  6. Bake at 450°F for 9 to 11 minutes or until lightly browned.
  7. Cool.
  8. Carefully stand 1 row whole tortilla chips around inside edge of crust.
  9. FILLING: In large skillet, brown ground round; drain.
  10. Add chili beans, 1 cup cheese blend and salsa; mix well.
  11. Cook over low heat 2 to 3 minutes or until beans are heated and cheese is melted.
  12. Spoon into cooled baked shell.
  13. Top with lettuce, remaining ½ cup cheese blend, tomato, onion, sour cream and ripe olives.
  14. Serve immediately.
  15. Store remaining pie in refrigerator.

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