This mouthwatering Taco Pie combines all your favorite Mexican flavors into one irresistible dish that’s ready in just 35 minutes.
Perfect for busy weeknights, this hearty creation layers seasoned meat, melted cheese, and classic taco toppings into a satisfying meal the whole family will devour. With 27g of protein per serving and minimal prep time, it’s an effortless way to bring taco night excitement to your dinner table.
Essential Ingredients for Taco Pie
- Corn Tortillas (10): Creates the perfect layered base
- Cream of Chicken Soup: Adds creamy texture and rich flavor
- Tomatoes with Green Chilies: Brings zesty kick and moisture
- Black Beans: Drained and rinsed for added protein and texture
- Green Bell Pepper: Adds fresh crunch and color
- Taco Seasoning: Infuses authentic Mexican flavors
- Cooked Chicken: Pre-cooked or rotisserie for convenience
- Mexican Blend Cheese: Creates perfect melty topping
- Garnishes: Sour cream, fresh cilantro, and avocado for serving
Step-by-Step Instructions
- Prepare Oven: Heat to 350°F and grease a 9-inch pie dish
- Mix Filling: Combine soup, tomatoes, beans, pepper, seasoning, and chicken
- First Layer: Tear 5 tortillas to cover dish bottom
- Add Filling: Spread half mixture and sprinkle ¾ cup cheese
- Second Layer: Repeat with remaining tortillas, filling, and cheese
- Bake to Perfection: Cook for 30 minutes until bubbly and warm
- Garnish and Serve: Top with fresh garnishes and enjoy while warm
Simple Substitutions
This taco pie is super flexible! Want to make it your own? You can swap the chicken for ground beef or turkey – just cook and season it first. No Mexican cheese blend? Regular cheddar works great. For a vegetarian version, skip the chicken and add an extra can of black beans or some corn. If cream of chicken soup isn’t your thing, try cream of mushroom instead.
Make-Ahead Tips
You can prep this taco pie ahead of time! Mix up the filling and store it in the fridge for up to 2 days. When you’re ready, just layer everything and bake.
The baked pie keeps well in the fridge for 3-4 days – just warm individual slices in the microwave for about 1 minute. The tortillas might be a bit softer when reheated, but it’ll still taste amazing!
Serving Suggestions
Make taco night extra special by setting up a topping bar! Besides the sour cream, cilantro, and avocado mentioned in the recipe, try adding diced tomatoes, shredded lettuce, sliced jalapeños, or your favorite hot sauce.
A simple side salad or Mexican rice makes this meal complete. Want to dress it up? Serve with a dollop of guacamole and a sprinkle of crushed tortilla chips for extra crunch!
Quick Tips
Want the tortillas to stay extra crispy? Warm them in a dry skillet for about 30 seconds on each side before adding them to the pie. If your pie starts getting too brown on top during baking, just cover it loosely with foil. For easier serving, let the pie rest for about 5 minutes after it comes out of the oven – this helps it set up nicely!
Taco Pie
Equipment
- 9-inch pie dish
Ingredients
For topping:
- 10 corn tortillas
- 1 can cream of chicken soup (or homemade)
- 1 can diced tomatoes with green chilies
- 15 ounce 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
- 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 ¾ 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.
