Taco Salad Pie

• 12 cup crushed tortilla chips
• 1 (15 ounce) packagepillsbury refrigerated pie crusts, use 1 shell
• round tortilla chips
• 1 lb ground round
• 1 (15 ounce) canspicy chili beans, undrained
• 1 12 cups shredded four-cheese Mexican blend cheese (6-oz.)
• 12 cup salsa
• 1 cup chopped lettuce
• 12 cup chopped tomato
• 1 green onion, sliced
• 12 cup sour cream
• 14 cup sliced ripe olives (optional)

1. Sprinkle 1/4 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 1/4 cup crushed chips over crust; gently press into crust.
5. Prick crust with fork several times.
6. Bake at 450F 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 1/2 cup cheese blend, tomato, onion, sour cream and ripe olives.
14. Serve immediately.
15. Store remaining pie in refrigerator.

tortilla chips, shell, tortilla chips, ground round, canspicy chili beans, fourcheese, salsa, chopped lettuce, tomato, green onion, sour cream, olives

Taken from www.food.com/recipe/taco-salad-pie-67250 (may not work)