This easy Taco Pie is a guaranteed dinner winner made with simple ingredients like chicken (or ground beef), tomatoes, black beans, cheese and tortillas.
Add this Taco Pie to your list of family-approved, easy dinner ideas! It’s warm and comforting, full of hearty and healthy ingredients, and the best part is it’s a meal-in-one!
How to make Taco Pie:
- 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.
Variations:
This is a perfect recipe to adapt to use what you have, and what your family likes!
- Meat: Swap the chicken for cooked ground beef other leftover cooked meats like shredded beef or pork.
- Vegetarian: Omit the chicken and add another can of beans and additional veggies, if desired, like spinach, sautéed zucchini, and mushrooms.
- Cheese: Use whatever kind of cheese you like.
- Beans: Substitute refried or whole pinto beans.
- Taco Seasoning: my homemade taco seasoning uses simple pantry ingredients and tastes amazing!
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Taco Pie
This easy Taco Pie is a guaranteed dinner winner made with simple ingredients like chicken (or ground beef), tomatoes, black beans, cheese and tortillas.
Print Pin Rate Add to My Meal PlanServings: 6
Calories: 561kcal
Video
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 cooked chicken , chopped (rotisserie chicken works great)
- 1 1/2 cups Mexican blend cheese
For topping:
- Sour cream
- Freshly chopped cilantro
- Chopped avocado
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
To substitute Ground Beef: Replace chicken with 1 pound of lean ground beef, cooked and crumbled, then taco seasoning and 1/2 cup of water added to ground beef mixture. Replace cream of chicken soup with 1/2 cup of sour cream, added to the filling mixture. Freezing Instructions: Assemble taco pie in a freezer-safe pie dish and cover tightly with a double layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and then bake as directed, or bake from frozen for 1 hour, then remove foil and continue baking for 20-40 minutes or until warm and bubbly.
Nutrition
Calories: 561kcal | Carbohydrates: 44g | Protein: 27g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 97mg | Sodium: 1476mg | Potassium: 609mg | Fiber: 8g | Sugar: 5g | Vitamin A: 1350IU | Vitamin C: 18.2mg | Calcium: 315mg | Iron: 4.3mg
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Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
I originally shared this recipe February 2014. Updated August 2020.
Hanna Woeking says
I absolutely love mexican-inspired food, and yah, I feel your pain, it’s sometimes SO hard to take a photo of something that doesn’t look that bad in real life, but somehow the moment you take a photo of it it turns into a blob!
Patti says
Loved this recipe! Definitely a keeper!
Lina says
A total winner! The whole family loved it and bonus that it was so easy!