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Sweet Potato Tortilla Corn Chip Aztec Pie

Sweet Potato Tortilla Corn Chip Aztec Pie

Servings: 10 -15
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Author: Sandy / Reluctant Entertainer
This recipe feeds 10-15, depending on the size of portions. You can 1/2 the recipe and make in 1 pie pan (or 8×8 pan).

Ingredients

  • 2 pounds ground beef
  • 3-4 garlic cloves, crushed
  • 1 teaspoon salt
  • 2 cans, 22 ounce each Bush’s Bourbon & Brown Sugar Grillin’ Beans
  • 1/2 cup finely chopped green pepper
  • 1/2 cup finely chopped onion
  • 3 teaspoons chili powder
  • 2 cups Mexican cheese
  • 1 cup Garden of Eatin’ Sweet Potato Corn Tortilla Chips
  • Toppings: lettuce, sour cream, salsa, tomatoes, olives, peppers, corn, etc.

Instructions

  • Combine the beef, garlic and salt; mix well.  Press against bottom of a 15x10x1-inch jelly roll pan (or bar baking pan), or 2 pie pans.  Bake at 350° for 15 minutes.
  • Meanwhile, combine beans, green pepper, onion and chili powder.  Pour into the meat crust.  Top with cheese and crushed corn chips.
  • Bake 35 minutes longer, or until thoroughly heated.
  • Serve with toppings such as lettuce, salsa, tomatoes, guacamole, peppers, sour cream, olives, and cilantro.