This year I celebrated my 41st year of cooking on TV when I returned to celebrate WBTV’s 70th anniversary. The recipe I made that debut day was Taco Pie. I looked like a baby deer in headlights through the whole thing, but I, and this easy, delicious recipe, are still around. I have updated both of us a bit. Here we are!
This easy recipe is perfect for busy fall days.
1 refrigerated pie crust (unroll kind)
1/2 cups crushed corn chips (for crust)
3 tablespoons melted butter (for crust)
1 pound ground beef
1 package taco seasoning mix
1/2 cup water
1/3 cup sliced olives
1 cup sour cream
1 cup grated cheddar cheese
1/4 cup crushed corn chips
Garnish: shredded lettuce, chopped tomatoes, chopped cilantro, chopped peppers
Unroll pie crust and place in 9-inch or 10-inch pie plate. Spread with 1/2 cup crushed corn chips.
Brown the ground beef. Stir in seasoning mix, water and olives. Stir a couple of minutes for seasoning and water to blend and evaporate slightly.
Spread the meat mixture into the crust. Spread with sour cream. Top with grated cheese. Bake at 375 F for 20–25 minutes.
Garnish with lettuce, tomatoes, cilantro and chopped peppers.