It’s just about Cinco de Mayo, the one day of the year that we are required to eat delicious Mexican food! Or something that at least approximates Mexican food, which if I am going to be totally honest is the case with this taco pie. I’m not sure how authentic it is…probably 0%, if I had to put a number on it. But it’s delicious and spicy and involves taco sauce and tortilla chips and so I’m going with it. That’s what you get when an Irish girl does Mexican food. But let me repeat: delicious!
My best description of this would be a taco salad in a layered pie form. Which spares you all the drama of making one of the tortilla bowls that taco salads usually come in, and trust me when I say there is much drama involved. Much. Whereas with this easy little number, there is 0% drama involved. (I have a 0% theme going here. Please love me anyway.)
Okay, here we go! Take a handful of your favorite tortilla chips and crush them into bite sized pieces, and lay them on the bottom of a pie plate, please.
Now top the chips with some ground beef that you have sauteed with some chopped onion and some taco sauce. Here’s where you can control the spiciness…if you like things spicy, use the hotter version of the taco sauce. If you are a wimp like me, use the mild version.
- 1/2 pound ground beef
- 1 onion, chopped
- 1/2 cup taco sauce (as spicy as you like!)
- 1 1/2 cups crushed tortilla chips
- 1 cup shredded cheddar or Jack cheese
- 1 cup halved cherry tomatoes
- 1 avocado, cut into chunks
- 1/4 cup sour cream, thinned with a couple teaspoons of milk if you want to drizzle it!
- 1 cup chopped iceberg lettuce
- Preheat oven to 375.
- Heat a medium sized skillet over medium-high heat and saute the beef and onion together until the meat is no longer pink. Stir in the taco sauce and set aside.
- Scatter half of the tortilla chips in the bottom of an oven-proof pie plate and spoon the meat mixture over the chips.
- Bake until the cheese is melted, about 10 minutes.
- Remove from oven and top with tomatoes, then avocado, then sour cream, then remaining chips, then lettuce.
- Serve at once, scooping all the way to the bottom to get a bite of everything!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!