Crushed corn chips in the crust give this dinner pie extra flavor and crunch. For variety, experiment with white, yellow, and even blue corn chips in the pastry and on top.
FOR PIE: Preheat oven to 375 degrees F. Prepare pastry as directed, except stir in 1/2 cup crushed corn chips and, if desired, the crushed red pepper with the flour and salt. Roll out and line a 9-inch pie plate with pastry. Trim and crimp edge of pastry.
In a 10-inch skillet cook beef, onion, and garlic till meat is brown and onion is tender. Drain off fat. Stir in chili powder, salt, and cumin. Stir in undrained tomatoes, chili peppers, cream cheese, and kidney beans. Stir until cheese melts. Stir about 1 cup of the meat mixture into egg. Return all to skillet and mix well. Transfer filling to pie shell. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes. Remove foil and bake until crust is golden. Let stand 10 minutes.
FOR GARNISH: Top pie with lettuce, cheese, tomato, sour cream, and 1/4 cup corn chips.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (213g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 362 | ||
Calories from Fat: 225 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25g | 33 % | |
Saturated Fat 9.5g | 48 % | |
Monounsaturated Fat 8.2g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 91.7mg | 28 % | |
Sodium 153.2mg | 5 % | |
Potassium 490.5mg | 13 % | |
Total Carbohydrate 18g | 5 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 15.5g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 362
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