This Chili Pie recipe takes the idea of a walking taco (taco fixings spooned into a bag of corn chips to take on the go) but instead of single servings, you make a big skillet-full instead. It's the perfect weeknight dinner, with beef simmered with salsa and taco seasonings, black beans and corn. Topped with layers of nacho cheese sauce and crunchy corn chips, it's hearty and delicious and ready in only 30 minutes. Like a taco, you can add your favorite toppings, or keep them on the side so everyone can customize their own plate!
Heat the oven to 350°F. While the oven is heating, cook the beef in a 10-inch ovenproof skillet over medium-high heat, stirring often to separate meat. Pour off any fat.
Stir in the salsa, chili powder, cumin, beans and corn, if desired. Spoon half the cheese sauce over the beef mixture. Top with the corn chips. Spoon the remaining cheese sauce over the corn chips.
Bake for 15 minutes or until hot. Sprinkle with toppings like chopped bell pepper, green onion and sliced olives, if desired.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.