Need an easy dinner for this week? Nacho Tortilla Chip Pie is one of our favorites. I have been making this recipe for years.
I first shared this recipe way back in 2009. It was a couple of months after I went gluten free and I was looking for normal food that was gluten free.
I wanted food that I could serve my whole family. I didn’t want it to have odd or unusual ingredients.
When I was looking for some regular food that was gluten free or could easily be made gluten free I came across a recipe in an old Taste of Home magazine for tortilla chip pie.
I had a friend who made the same basic recipe and I knew it was something that my kids would love.
Over the years I have adapted it slightly, but it is the same basic recipe.
Can we talk food magazines for a minute? Does anyone still have stacks of old Taste of Home magazines? I still have and use recipes from magazines that are over twenty years old.
They are full of great recipes like this one. So often today we forget about those old casserole, one dish type of dinners, that were popular back in the 1990’s.
Some of those old recipes might not be the healthiest, but they are easy kid friendly meals.
They also often use basic ingredients like this recipe today. I think we might need to bring back some of those old basic recipes from years ago.
And this can easily be regular food that is gluten free. Just be sure the chips that you use are gluten free and use gluten free or homemade taco seasoning.
- 2 cups for coarsely crushed nacho cheese tortilla chips
- 1 pound ground beef
- 1 8 ounce can tomato sauce
- 1/2 cup water
- 1 package of taco seasoning
- 1 can black beans, rinsed and drained
- sliced black olives, optional but good
- 1 cup shredded cheddar, colby jack, or monterey jack cheese
- Place tortilla chips in an ungreased 9-in. pie plate and set aside.
- In a large skillet, cook beef over medium heat until no longer pink and meat is done. Drain off any fat.
- Add the tomato sauce, water,beans, olives, and taco seasoning. Cook and stir for 2 minutes or until heated through.
- Spoon half of the meat mixture over chips and then sprinkle with half of the cheese.
- Repeat layers.
- Bake, uncovered, at 375° for 10-15 minutes or until heated through and cheese is melted.
- Serve immediately.
You can use plain tortilla chips, but nacho cheese ones add extra flavor.
To make this gluten free be sure your taco seasoning and chips are gluten free.
This can also be made in a quiche or square oven proof casserole dish. It doesn't have to be made in a pie pan.
Amount Per Serving: Calories: 297Total Fat: 17gSaturated Fat: 8gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 71mgSodium: 591mgCarbohydrates: 11gFiber: 4gSugar: 1gProtein: 24g
Originally published November 2009. Updated October 2019.