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
Chicken Taco Pie
Test Kitchen Tips
Watch How to Make Chicken Taco Pie
Chicken Taco Pie
Prep Time
20 min
Cook Time
30 min
Yield
6 servings
Ingredients
- 1 tube (8 ounces) refrigerated crescent rolls
- 1 pound ground chicken
- 1 envelope taco seasoning
- 1 can (4 ounces) chopped green chiles
- 1/2 cup water
- 1/2 cup salsa
- 1/2 cup shredded Mexican cheese blend
- 1 cup shredded lettuce
- 1 small sweet red pepper, chopped
- 1 small green pepper, chopped
- 1 medium tomato, seeded and chopped
- 1 green onion, thinly sliced
- 2 tablespoons pickled jalapeno slices
- Sour cream and additional salsa
Directions
- 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.
- 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.
- Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes.
- 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.
Loading Popular in the Community
Loading Reviews
