Nacho Pot Pie Recipes

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NACHO PIE



Nacho Pie image

In place of the ground beef and mozzarella cheese, consider topping this zesty pie with lean ground sausage and cheddar cheese. It tastes just as good.-LaVerna Mjones, Moorhead, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 6

4 cups nacho tortilla chips, coarsely crushed
1 pound ground beef
1/2 cup chopped onion
1 can (16 ounces) chili beans, undrained, warmed
1 can (8 ounces) tomato sauce
1 cup shredded part-skim mozzarella cheese

Steps:

  • Place chips in a lightly greased 9-in. pie plate and set aside. , In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Spoon over chips. Top with beans, tomato sauce and cheese. , Bake, uncovered, at 375° until heated through and cheese is melted, for 7-8 minutes.

Nutrition Facts : Calories 462 calories, Fat 24g fat (7g saturated fat), Cholesterol 59mg cholesterol, Sodium 841mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 6g fiber), Protein 26g protein.

NACHO POT PIE



Nacho Pot Pie image

Progresso® broth and beans provide a tasty addition to this nacho pot pie - a wonderful Mexican-style dinner. No rotisserie chicken? Try using our Make-Ahead Shredded Chicken Breast. Just pull from your freezer and thaw.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 8

Number Of Ingredients 15

3 cups Progresso™ chicken broth (from 32-oz carton)
1/2 cup butter or margarine
2 medium carrots, cut into 1/4-inch slices
2 shallots, finely chopped (1/2 cup)
3 cloves garlic, finely chopped
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup whipping cream
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 bag (12 oz) frozen corn, thawed
4 cups crushed tortilla chips
1 cup shredded Mexican cheese blend (4 oz)

Steps:

  • Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
  • In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
  • Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.

Nutrition Facts : Calories 415, Carbohydrate 38 g, Fat 3, Fiber 5 g, Protein 18 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 817 mg

NACHO POT PIE: A DELICIOUS RECIPE FOR YOUR SNACKS



Nacho pot pie: a delicious recipe for your snacks image

Crunchy sensation of nachos with a really good food are a pleasant combination, special for snacks in meetings. If your guests love hot flavors this recipe is what you need to give them an amazing snack in that birthday party, or a special meeting for celebrate a special event.

Provided by Cookist

Time 30m

Yield 4

Number Of Ingredients 22

Tortilla chips,
Chicken stock, 1 cup
Ground beef, 1 cup
Corn degraned, 1 can
Sour cream, ½ cup
Black beans, 1 large can (1-14 ounce)
Jalapeno pepper, 1
Onion, ½, medium
Scallions, 2, white part
Clove of garlic, 1
Flour, 3 tbsp
Cheddar or Monterey jack cheese, 1 cup
Olive oil,
Ground cumin, 1 ½ tsp
Chili powder, 1tsp
Paprika, ½ tsp
Red pepper, ¼ tsp, crushed flakes
Garlic powder, ¼ tsp
Onion powder, ¼ tsp
Dried oregano, ¼ tsp
Black pepper, 1 tsp
Sea salt, 1 tsp

Steps:

  • It is recommended to begin preparing the seasoning. For this, take a small bowl and add the cumin, chili powder, paprika, red and black pepper, garlic and onion powder, oregano and the salt. Stir everything very well until the ingredients are all well mixed.
  • Now, take an airtight container and add the mixture and cover to store it. The container could be small, because this recipe provides roundabout 3 tablespoons. Then proceed to prepare the pot pies.
  • To begin, preheat the oven to 190°C / 375°F. Take four individual baking dishes (preferably 5 inches) and grease them with a little oil or using cooking spray. Cut up the onions, garlic, and preserve. Chop the chives finely, and preserve. Wash the jalapenos and remove the seeds and membranes, and chop finely.
  • Also preserve them. In a medium frying pan pour a little oil. When the oil is hot add the onions and sauté until translucent. Proceed to add the meat and cook everything for 2 minutes. Add the garlic and jalapeno, and keep cooking for 1 more minute. Then proceed to incorporate half of the seasoning previously prepared and the flour. Cook for 1 minute, stirring to mix everything very well. Add the stock and let it boil. When boiling, turn the heat to low and cook for 2 or 3 minutes until the mixture thickens a little. Now add the sour cream, the corn and the drained black beans. Add the mixture of meat to each of the baking dishes; then add the corn mixture and black beans; Then add in the top the tortillas chips.
  • Now garnish with scallions and grated cheese. Introduce the dishes in the oven for about 18 to 22 minutes. Retire from the oven and serve hot. You can serve with the classical tacos contours (lettuce, tomatoes, chopped olives, sour cream, avocado, etc.).

NACHO POT PIE BAKE



Nacho Pot Pie Bake image

A flavor-packed "all-in-one" meal topped with cheesy nacho chips makes this one you won't want to miss.

Provided by Pillsbury Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 8

1 bag (11 oz) frozen honey roasted sweet corn
1 can (10 3/4 oz) fiesta nacho cheese condensed soup
1/4 cup water
2 cups shredded deli rotisserie chicken
1 can (15 oz) black beans, drained, rinsed
1 1/2 cups shredded Mexican cheese blend (6 oz)
1 1/2 teaspoons chili powder
2 cups coarsely broken tortilla chips

Steps:

  • Heat oven to 375°F. Microwave corn as directed on package for minimum cook time.
  • In large bowl, mix cooked corn, soup, water, chicken, black beans, 1 cup of the cheese and the chili powder.
  • Spoon mixture into ungreased 8-inch square (2-quart) baking dish. Bake uncovered 30 to 35 minutes or until heated through. Top with chips and remaining 1/2 cup cheese. Bake 5 to 7 minutes longer or until cheese is melted.

Nutrition Facts : Calories 620, Carbohydrate 48 g, Cholesterol 105 mg, Fat 3, Fiber 13 g, Protein 41 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1420 mg, Sugar 4 g, TransFat 0 g

NACHO PIE II



Nacho Pie II image

This is so good that my son eats most of it every time I make it. Kids will love this and its very easy to make.

Provided by Gail

Categories     Main Dish Recipes     Casserole Recipes

Time 35m

Yield 6

Number Of Ingredients 7

4 cups nacho-flavor tortilla chips, crushed
1 pound ground beef
½ cup chopped onion
salt and pepper to taste
1 (15.5 ounce) can chili beans
1 (8 ounce) can tomato sauce
1 cup shredded Mexican cheese blend

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate. Spread crushed tortilla chips in the bottom of the prepared pie plate.
  • Cook ground beef and onion in a large skillet over medium-high heat until meat is well browned. Drain fat. Season with salt and pepper. Spoon mixture over chips. Top meat with chili beans, tomato sauce, and cheese.
  • Bake pie, uncovered, until filling is hot and the cheese is melted, 15 to 17 minutes.

Nutrition Facts : Calories 412 calories, Carbohydrate 27.8 g, Cholesterol 68.8 mg, Fat 24.1 g, Fiber 5 g, Protein 23.5 g, SaturatedFat 10.3 g, Sodium 848.7 mg, Sugar 5 g

NACHO POT PIE RECIPE - (4.5/5)



Nacho Pot Pie Recipe - (4.5/5) image

Provided by carvalhohm

Number Of Ingredients 15

3 cups chicken broth
1/2 cup butter or margarine
2 medium carrots, cut into 1/4-inch slices
2 shallots, finely chopped, about 1/2 cup
3 cloves garlic, finely chopped
2 tablespoons Old El Paso™ taco seasoning mix (from 1-oz package)
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
1/2 cup all-purpose flour
1/4 cup whipping cream
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 (15 ounce) can Progresso™ black beans, drained, rinsed
1 (12 ounce) bag Green Giant™ Steamers™ Niblets® frozen corn, thawed
4 cups crushed tortilla chips
1 cup shredded Mexican cheese blend, 4 ounces

Steps:

  • Heat oven to 375°F. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm. In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook 5 minutes, stirring occasionally, until carrots are tender. Gradually add flour, stirring with whisk. Cook 1 to 2 minutes, stirring constantly. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened. Spoon mixture into ungreased 11x7-inch (2-quart) baking dish. Top with crushed tortilla chips. Sprinkle with cheese. Bake uncovered 20 to 25 minutes or until golden brown.

BEEF NACHO PIE



Beef Nacho Pie image

I like to spend time in the garden, so I look for recipes that don't require hours in the kitchen. This savory southwestern pie has a short list of ingredients and is quick to prepare. -Doris Gill, Sargent, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8 servings.

Number Of Ingredients 8

1 pound ground beef
1/2 cup chopped onion
1 can (8 ounces) tomato sauce
2 tablespoons taco seasoning
1 tube (8 ounces) refrigerated crescent rolls
1-1/2 cups crushed nacho-flavored tortilla chips, divided
1 cup sour cream
1 cup shredded Mexican cheese blend

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, separate crescent dough into 8 triangles; place in a greased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations., Sprinkle 1 cup chips over crust. Top with meat mixture. Carefully spread sour cream over meat mixture. Sprinkle with cheese and remaining chips. Bake at 350° for 20-25 minutes or until cheese is melted and crust is golden brown. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 391 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 765mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 17g protein.

BLUE CORN NACHO POT PIE {VEGAN}



Blue Corn Nacho Pot Pie {Vegan} image

Provided by Veg Life Staff

Number Of Ingredients 17

1-1/2 C Vegetable Broth
¼ C vegan butter (such as Earth Balance)
1 Medium Carrot (diced)
1 Shallot (diced finely)
1 Clove Garlic (minced)
1 Tbl Taco Seasoning
1/8 tsp Pepper
¼ tsp Salt
¼ C All-Purpose Flour
¼ C Soy Creamer
½ C vegan Boca Ground Crumbles (if desired)
½ C Black Beans
½ C Pinto Beans
½ C Cannellini Beans
1 C Frozen Yellow Corn
2 C Blue Tortilla Chips (organic)
½ C shredded Mexican Cheese (vegan)

Steps:

  • Preheat oven to 375 degrees.
  • Chop the carrots, shallot and garlic.
  • In a saucepan, heat broth over medium high heat. Keep warm.
  • In a Dutch Oven, melt the butter with 2 Tbl of the broth over high heat. Add the carrots, shallot and garlic. Cook until carrots are tender.
  • Gradually add flour, whisking to incorporate. Cook for 1 to 2 minutes to remove the flour taste. Stir constantly.
  • Stir in the cream. Incorporate the taco seasoning into the remaining broth and add to the vegetable mixture. Heat to boiling.
  • Add the beans and corn. Reduce heat and simmer for 5 minutes, uncovered. Stir occasionally until slightly thickened. Season with salt and pepper, to taste.
  • Spoon unto an ungreased oven-proof casserole dish and top with the broken tortilla chips. Add the shredded cheese and bake uncovered for about 20 minutes, or until golden.
  • Garnish with green onions.
  • This makes 4 generous portions, but the recipe can easily be doubled.

NACHO POT PIE



Nacho Pot Pie image

Yield 6

Number Of Ingredients 0

Steps:

  • Check out this delicious recipe!

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Stir in remaining 2 tablespoons of taco seasoning, salt, and pepper. Add the flour and cook for a couple of minutes until thick. Slowly whisk in the beef broth and …
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Calories 566 per serving
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NACHO POT PIE - PINTEREST
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