Potato Shell Taco Pie
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Taco seasoning mix||1 1⁄4 Ounce (1 envelope)|
|Instant mashed potato flakes||2 Cup (32 tbs) (packaged)|
|Ground beef||1 Pound|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Canned retried beans||16 Ounce|
|Bottled barbecue sauce||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Shredded lettuce||1 Cup (16 tbs)|
|Tomato||1 Medium, chopped|
In saucepan melt butter or margarine.
Stir in milk and 2 tablespoons of the dry taco seasoning mix.
Remove from heat; stir in potato flakes.
Press mixture onto bottom and sides of a 10-inch pie plate.
In skillet cook ground beef and onion till meat is browned and onion is tender.
Drain off fat.
Stir in retried beans, bar-becue sauce, water, and remaining taco mix.
Cook and stir till mixture is bubbly.
Turn into prepared crust.
Bake in 350Â° oven for 30 to 35 minutes.
Top with cheddar cheese, lettuce, and tomato.