Prep: 10 Mins Cook: 45 Mins
This is comfort food with an Ortega twist. Serve with sliced melon sprinkled with fresh lime juice.
This is comfort food with an Ortega twist. Serve with sliced melon sprinkled with fresh lime juice.

Chicken and Potato Taco Pie

Ingredients

Directions

PREHEAT oven to 350°F.  Lightly grease 13x9x2-inch ovenproof baking dish.

COMBINE potatoes and 2 tablespoons seasoning mix in medium bowl; spoon into prepared pie plate to form crust. Heat oil in medium skillet; add chicken, onion and bell pepper. Cook until chicken is cooked through and no longer pink. Stir in beans, salsa, water and remaining seasoning mix; cook until heated through. Pour into potato crust.

BAKE for 30 minutes; top with lettuce, cheese and olives, if desired.
PREHEAT oven to 350°F. Lightly grease 13x9x2-inch ovenproof baking dish.

COMBINE potatoes and 2 tablespoons seasoning mix in medium bowl; spoon into prepared pie plate to form crust. Heat oil in medium skillet; add chicken, onion and bell pepper. Cook until chicken is cooked through and no longer pink. Stir in beans, salsa, water and remaining seasoning mix; cook until heated through. Pour into potato crust.

BAKE for 30 minutes; top with lettuce, cheese and olives, if desired.
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