Taco Pie

Preheat your oven to 375°F (190°C). If not using pre-shredded, grate your cheese.

In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up as it cooks.

Drain the excess grease from the cooked beef.

To the skillet with the beef, add the salsa, water, taco seasoning, and dried minced onion. Stir to combine and bring to a simmer.

Prepare the frozen pie shell. If it isn't pre-pricked, use a fork to prick the bottom and sides of the crust.

Spread the refried beans in an even layer on the bottom of the pie shell.

Turn off the heat for the skillet. Add about half of the shredded cheese to the beef mixture and stir until it's melted and combined.

Pour the beef and cheese mixture over the refried beans in the pie shell and spread it out evenly.

Top the beef layer with the crushed corn chips.

Sprinkle the remaining shredded cheese over the top of the corn chips.

Bake for 20-25 minutes, or until the crust is golden brown and the filling is hot and bubbly.

Let the pie rest for about 10 minutes before slicing and serving. This helps it set.