Saucy Taco Pie

     I made this for the family, the missionaries and Matt for Sunday night dinner.  Everyone loved it!  I loved the fresh stuff that went on top.  Good as leftovers, too, though you may want to sprinkle a few fresh chips on top for crunch. From Raley's Something Extra, April 2012.

Ingredients

2 lbs. lean ground beef
1 large onion, chopped
2 ears fresh corn, cut from cob  ( I used two cans of corn)
2 (14.5-oz.) cans Raley's Fire Roasted Salsa (I had a can of salsa verde on hand...)
1 packet taco seasoning mix
1 (5-oz.) container Raley's Tri-Pepper Dice (in our Produce Dept.) (I chopped up one green and one red bell pepper)
1 cup crumbled Kettle Brand Salsa Picante Tias, or your favorite tortilla chips
1 cup Raley's Shredded Mexican Blend Cheese (I used pepper jack - it's what we had)
Thinly sliced romaine lettuce, chopped tomato, sliced green onions, sour cream, sliced avocado, cilantro leaves (optional toppers) Of course, we used greek yogurt instead of sour cream.

Directions

Prep: 15 minutes Cook: 40 minutes Serves: 8
1. Preheat oven to 375°F and lightly grease a 13 X 9-inch baking dish.
2. Cook beef and onion in a very large skillet over medium-high heat for 10 minutes. Add corn, salsa and taco mix, and cook for 15 minutes, stirring frequently. Stir in peppers and transfer to prepared baking dish.
3. Sprinkle chips and cheese over the top and bake for 15 minutes. Serve with optional toppers, if you like.

Nutritional Information:

273 calories, 26 g protein, 9 g total fat (3 g sat., 0 g trans), 22 g carbohydrate, 1 g fiber, 7 g sugar, 69 mg cholesterol, 1048 mg sodium, 7 points