Prep: 15 Mins Cook: 23 Mins
Think of this as one huge open-faced crisp taco. Serve with sour cream and guacamole if desired.

Nito-Chip Pie


  • 1 pound lean ground beef
  • 2 cloves garlic, crushed
  • 3/4 tsps. ground cumin
  • 1 can (14.5-oz.) diced tomatoes and green chiles
  • 1 can (10.75-oz.) condensed tomato soup
  • 1 can (15-oz.) ranch style beans
  • 1 pound corn chips
  • 1 small white onion, minced
  • 1 head lettuce, shredded
  • 1 tomato, chopped
  • 1 1/2 cup grated cheddar cheese
  • 1 cup ORTEGA Salsa - Thick & Chunky (Medium)


In a large skillet, brown ground beef; drain. Stir in garlic and cumin. Cover and cook on low for 3 minutes. Stir in tomatoes, tomato soup and beans. Simmer for 20 minutes, covered.

Arrange corn chips on the bottom of a serving dish. Top with the beef mixture, onion, lettuce, tomato and cheddar cheese. Serve with salsa.
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