Taco Salad Pie - PCOS-Friendly Recipe

Servings: 8

Lunch

This Taco Salad Pie is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Refrigerated pie crust, embellished with crushed tortilla chips, makes a crisp-n-crunchy shell for a South-of-the-Border filling.

Ingredients

1/2 cup crushed tortilla chips
1 box Pillsbury™ refrigerated pie crusts
Whole round tortilla chips

Instructions

Heat oven to 450 °F. Sprinkle 1/4 cup of the crushed tortilla chips evenly in bottom of 9-inch glass pie pan. Make pie crust as directed on box for One-Crust Baked Shell in chip-lined pan. Sprinkle remaining 1/4 cup crushed tortilla chips over crust; gently press into crust. Generously prick crust with fork.
Bake 9 to 11 minutes or until crust is light golden brown. Cool slightly. Carefully stand 1 row of whole tortilla chips around inside edge of baked shell.
Meanwhile, in 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in chili beans, 1 cup of the cheese and the salsa. Cook over low heat 2 to 3 minutes, stirring occasionally, until beans are heated and cheese is melted.
Spoon beef mixture into cooled baked shell. Top with lettuce, remaining 1/2 cup cheese, the tomato, onion, sour cream and olives. Serve immediately.

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Frequently Asked Questions

Is Taco Salad Pie good for PCOS?

Yes, this Taco Salad Pie recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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