Easy Taco Pot Pie Recipes

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CHICKEN TACO PIE



Chicken Taco Pie image

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

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 14

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

Steps:

  • 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 : Calories 328 calories, Fat 17 g fat (6 g saturated fat), Cholesterol 58 mg cholesterol, Sodium 1122 mg sodium, Carbohydrate 25 g carbohydrate (5 g sugars, Fiber 1 g fiber), Protein 17 g protein.

TACO POT PIE



Taco Pot Pie image

Make and share this Taco Pot Pie recipe from Food.com.

Provided by David04

Categories     Pot Pie

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb extra lean ground beef
2 ounces taco seasoning
1 onion, diced
1 tomatoes, diced
1/4 cup jalapeno pepper, slices (optional)
8 tablespoons fat free sour cream
16 ounces bread dough, I use pre-made empanada discs
1/2 cup mexican cheese, shredded reduced fat

Steps:

  • Brown ground beef and onions in a large skillet.
  • Add taco seasoning, and diced tomato and stir to mix.
  • Roll dough out thin into 8 inch discs.
  • Place the dough disc into a section of of large a coated 6 muffin pan. The dough will overlap, you will need it.
  • Fill the dough cup 1/2 full with the taco mixture.
  • Add about a tablespoon of sour cream, cheese, and a jalapeno slice or two, depending on desired heat.
  • Fill the cup the rest of the way to the top.
  • Fold the flaps over the top of the taco mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed. Repeat until out of ingredients.
  • Preheat oven to 350°F.
  • Bake for 10-12 minutes.
  • Let sit for 10 minutes.

Nutrition Facts : Calories 175.4, Fat 7.4, SaturatedFat 4, Cholesterol 60.3, Sodium 191.2, Carbohydrate 6.4, Fiber 0.5, Sugar 3.4, Protein 19.9

EASY TACO PIE



Easy Taco Pie image

Tacos meat and fillings meet packaged crescent rolls for an easy dinner that your whole family will love. Serve with shredded lettuce, salsa, cheese, and sour cream.

Provided by Michelle Blum

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 7

1 pound ground beef
1 (1.25 ounce) package taco seasoning
1 (8 ounce) package refrigerated crescent roll dough
1 (14 ounce) can refried beans
1 cup sour cream
1 cup salsa, drained slightly
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
  • Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
  • Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

Nutrition Facts : Calories 569.6 calories, Carbohydrate 33.5 g, Cholesterol 97.7 mg, Fat 35.1 g, Fiber 4.2 g, Protein 27.8 g, SaturatedFat 16.8 g, Sodium 1418.2 mg, Sugar 5.3 g

SOUTHWESTERN TACO POT PIE



Southwestern Taco Pot Pie image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

1 pound lean ground beef
1 (1.25-ounce) package Taco Seasoning Mix
1/3 cup water
1 tablespoon oil
1 (1-pound) package frozen green, red and yellow peppers and onions*
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) package refrigerated pie crusts, softened as directed on package
8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend
Sour cream
Taco Sauce

Steps:

  • Preheat the oven to 400 degrees F.
  • Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
  • Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
  • Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
  • Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
  • Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
  • Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.

EASY TACO POT PIE



Easy Taco Pot Pie image

Pass the sour cream, shredded lettuce and chopped tomatoes for all the great tastes of a taco in an easy one-skillet pot pie.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 7

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups Old El Paso™ taco sauce
1 cup shredded Cheddar cheese (4 ounces)
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

  • Heat oven to 400°F. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco sauce. Sprinkle with cheese.
  • Stir remaining ingredients until blended. Pour over beef mixture.
  • Bake about 30 minutes or until golden brown.

Nutrition Facts : Calories 355, Carbohydrate 20 g, Cholesterol 100 mg, Fiber 2 g, Protein 23 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 78 mg

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