Mexe Taco Pie Recipe

Name: Mexe Taco Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (9 inch) unbaked pastry shells; 1 lb ground beef; 1 (1 1/4 ounce) envelope taco seasoning mix; 1 (16 ounce) jar picante sauce; 1 egg; 1 ½ cups shredded monterey jack cheese, divided; 1 (4 1/2 ounce) canchopped green chilies; ⅓ cup broken tortilla chips; shredded lettuce; sour cream

Servings: persons

1 (9 inch) unbaked pastry shells
1 lb ground beef
1 (1 1/4 ounce) envelope taco seasoning mix
1 (16 ounce) jar picante sauce
1 egg
1 ½ cups shredded monterey jack cheese, divided
1 (4 1/2 ounce) canchopped green chilies
⅓ cup broken tortilla chips
shredded lettuce
sour cream

1
In skillet, brown beef; drain.
2
Add taco seasoning mix and 1 cup picante.
3
Simmer 5-8 min.
4
; remove from heat.
5
Stir in egg.
6
Sprinkle frozen pie crust with 1/2 cup cheese; top with green chilies.
7
Pour ground beef mixture over chilies.
8
Top with remaining 1 cup cheese; sprinkle tortilla chips over top.
9
Bake in a preheated 350* oven on preheated baking sheet 20 to 35 minute
10
Garnish with shredded lettuce, sour cream and remaining picante.

494

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (9 inch) unbaked pastry shells, 1 lb ground beef, 1 (1 1/4 ounce) envelope taco seasoning mix, 1 (16 ounce) jar picante sauce, and more.

Yes, Mexe Taco Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexe Taco Pie

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