Piled High Salsa Pie

Piled high salsa pie
  • Medium
  • 40 Minutes
  • Beans
  • Serves 6
  • Bakes
A taco dinner kit makes quick work of a tasty layered Mexican pie.


  • 1 lb (500 g) lean ground beef or chopped boneless skinless chicken breasts
  • 1 box Old El PasoTM Soft Taco BakeTM Dinner Kit
  • 1 cup (250 mL) water
  • 1 can (19 oz/540 mL) kidney beans, drained, rinsed
  • 1 jar (440 mL) Old El PasoTM Thick N' Chunky Salsa
  • 1 cup (250 mL) shredded Monterey Jack cheese


  • Heat oven to 400ºF. In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water and half of the cheese sauce (from dinner kit). Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot.
  • In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, using up ingredients and ending with cheese on top.
  • Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes.