Fiesta Taco Pie

4 cups white corn tortilla chips
1 egg white, beaten
1 pound lean ground beef
3/4 cup chopped onion
1 clove garlic, minced
1 can (15 ounces) red kidney beans, drained
1/2 cup tomato salsa
1-2 teaspoons chili powder
3/4 teaspoon salt
2 cups shredded Cheddar cheese
2 cups shredded iceberg lettuce
1 medium tomato diced
Sour cream and guacamole (optional)

Preheat oven to 400°F. Coat a 10-inch glass pie plate with cooking spray. Crush tortilla chips into small pieces.

Mix tortilla chips with egg white and press evenly into the pie plate to form a crust. Bake until crisp, about 15 minutes.

Brown the beef, onion and garlic in a medium nonstick skillet over medium-high heat. Mix in the kidney beans, salsa, chili powder and salt. Simmer 10 minutes.

Stir 1/2 cup shredded Cheddar into the beef mixture; pour the mixture into the baked crust. Top with the remaining Cheddar, lettuce and tomato.

Serve with sour cream and guacamole, if desired.

Makes 8 servings


Helpful Tips

To crush tortilla chips, place in a bag and crush with palms of hands. Tortilla chip pieces should be no smaller than 1/2 inch for best texture.