Taco Pie
User Reviews
5
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Prep Time
5 mins
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Cook Time
30 mins
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Total Time
35 mins
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Servings
6
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Calories
561 kcal
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Course
Main Course
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Cuisine
American
Taco Pie
Description
Taco Pie assembles a filling of cream of chicken soup, diced tomatoes with green chilies, black beans, diced green bell pepper, seasoned chicken, and a packet of taco seasoning. Corn tortillas are torn and layered with the filling and Mexican blend cheese in a greased pie dish. Baking this mixture results in a warmed, cohesive casserole with a crispy-edged tortilla base and gooey cheese topping.
The interplay of soft tortillas, seasoned chicken, and vegetable bites creates a balanced texture. The soup base adds moisture, while the taco seasoning and chilies bring mild spice and flavor depth. Toppings like sour cream, fresh cilantro, and avocado add fresh, creamy notes that complement the richness.
This pie works well for family dinners or potlucks, offering an adaptable recipe that can substitute ground beef for chicken and accommodate freezing. Frozen pie can be thawed before baking or baked directly from the freezer for convenience.
Ingredients
- 10 corn tortillas
- 1 can cream of chicken soup (or homemade)
- 1 can diced tomatoes with green chilies
- 15 ounce can black beans , drained and rinsed
- 1/2 green bell pepper , diced
- 1 packet taco seasoning
- 3 cups chicken chopped (rotisserie chicken works great, cooked
- 1 1/2 cups Mexican blend cheese
For topping:
- sour cream
- cilantro freshly chopped
- avocado chopped
Instructions
- Preheat oven to 350 degrees F. Lightly grease a 9-inch pie dish.
- In a large bowl, combine the chicken soup, diced tomatoes with green chilies, black beans, green bell pepper, taco seasoning and chicken. Set aside.
- Tear 5 corn tortillas and line them on the bottom of the pie dish.
- Spread half of the chicken mixture over the tortillas. Top with 3/4 cup of cheese.
- Tear remaining 5 corn tortillas and place on top. Add remaining filling, then top with remaining cheese.
- Bake for 30 minutes or until cheese is bubbly and mixture is warmed through. Serve topped with sour cream, chopped cilantro and avocado.
Notes
- Substitute ground beef for chicken by cooking beef with taco seasoning and water; replace cream of chicken soup with sour cream in this variation.
- Assemble and freeze the pie in a freezer-safe dish wrapped with foil for up to 3 months; thaw overnight before baking.
- To bake from frozen, cook covered for 1 hour, then uncover and bake an additional 20-40 minutes until heated through and bubbly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 561 kcal
% Daily Value*
| Calories | 561kcal | 28% |
| Carbohydrates | 44g | 15% |
| Protein | 27g | 54% |
| Fat | 31g | 48% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 97mg | 32% |
| Sodium | 1476mg | 62% |
| Potassium | 609mg | 13% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 1350IU | 27% |
| Vitamin C | 18.2mg | 20% |
| Calcium | 315mg | 32% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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