Photo: Taste of Home
Chicken Taco Pie
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 6 servings.
This is truly a family fave and is perfect for a busy night of rushing to soccer, swimming lessons or scouts. I put it together in the morning and pop it in the oven when we get home. —Karen Latimer, Winnipeg, Manitoba
Ingredients
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1 tube (8 ounces) refrigerated crescent rolls
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1 pound ground chicken
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1 envelope taco seasoning
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1 can (4 ounces) chopped green chiles
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1/2 cup water
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1/2 cup salsa
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1/2 cup shredded Mexican cheese blend
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1 cup shredded lettuce
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1 small sweet red pepper, chopped
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1 small green pepper, chopped
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1 medium tomato, seeded and chopped
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1 green onion, thinly sliced
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2 tablespoons pickled jalapeno slices
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Sour cream and additional salsa
Directions
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1.
Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake until golden brown, 18-20 minutes.
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2.
Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning, green chiles, water and salsa; bring to a boil.
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3.
Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes.
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4.
Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.
Nutrition Facts
1 piece (calculated without sour cream and additional salsa): 328 calories, 17 g fat (6 g saturated fat), 58 mg cholesterol, 1122 mg sodium, 25 g carbohydrate (5 g sugars, 1 g fiber), 17 g protein.
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