Nacho Pie II

Nacho Pie II

7 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Recipe by  Gail

“This is so good that my son eats most of it every time I make it. Kids will love this and its very easy to make.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate. Spread crushed tortilla chips in the bottom of the prepared pie plate.
  2. Cook ground beef and onion in a large skillet over medium-high heat until meat is well browned. Drain fat. Season with salt and pepper. Spoon mixture over chips. Top meat with chili beans, tomato sauce, and cheese.
  3. Bake pie, uncovered, until filling is hot and the cheese is melted, 15 to 17 minutes.

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Reviews (7)

Rate This Recipe


i usually add a pie crust. layer half of the chips, hamburger/onions, i mix the beans and the sauce and pour over the hamburger. then i take the rest of the chips and cheese and bake. my kids loved it.

Sarah Jo

Sarah Jo

I used ground turkey instead of ground beef and did add some homemade taco seasoning to the ground meat. I made bowls of chopped tomatoes, shredded lettuce, shredded sharp cheddar cheese, reduced fat sour cream, homemade salsa and additional Doritoes for the family to top their portions with. The boys thought this was great. I'm glad I added the taco seasoning--I think it would have been bland without it. GREAT quick boy-pleasing, clean-out-the-pantry meal.



This month, the Allrecipes Ambassadors program challenged us to make a 6-ingredient recipe and substitute the protein with sausage. I read all the reviews, and there were comments about being bland and dry. I substituted Johnsonville® Italian Hot Ground Sausage for the ground beef which really elevated the flavor and brought some life to this recipe (it was not bland). For a 9" pie plate, I felt 4 cups of crushed tortilla chips was too much, so I cut that amount WAY back, just enough on the bottom to form a nice crust and hold the filling (I used crushed corn chips, it's what I had on hand). I browned the sausage and the onions, and then stirred in the beans and tomato sauce. Recipe doesn't say whether or not to drain the beans, but DON'T because you will need that bean liquid for moisture. By doing it this way, I could see whether or not the pie filling would be moist enough. Layering the beans on top of the sausage mixture, then pouring on the tomato sauce will not allow you to do that. Baked for 17 minutes, it was full of flavor, moist enough, and had the right consistency. One reviewer said "…not very pretty," but it will be if you garnish it with ingredients such as sour cream, salsa, chopped parsley/cilantro, etc. Granted, I didn't make the ground beef version of this recipe, but was pleased with the Johnsonville® Hot Italian Ground Sausage version. And WOW, this is a fast dinner for a weeknight meal with a single skillet to clean up. Thumbs up from me!!

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Amount Per Serving (6 total)

  • Calories
  • 412 cal
  • 21%
  • Fat
  • 24.1 g
  • 37%
  • Carbs
  • 27.8 g
  • 9%
  • Protein
  • 23.5 g
  • 47%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 913 mg
  • 37%

Based on a 2,000 calorie diet



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Impossible Cheeseburger Pie


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