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| Crust | |||
| 2 | cups | mashed potatoes | |
| 1 | envelope | taco seasoning mix | |
| Filling | |||
| 1/2 | teaspoon | olive oil | |
| 1 | pound | chicken breast | skinless |
| 1/2 | cup | onions | chopped |
| 1/2 | cup | sweet bell peppers | |
| 16 | ounces | refried beans | fat free |
| 1/2 | cup | barbecue sauce | |
| 1/4 | cup | water | |
| 1 | cup | cheddar cheese | fat-free, shredded |
| 1 | cup | iceberg lettuce | shredded |
Preheat oven to 350 degrees F.
Prepare a 10 inch pan with cooking spray; set aside.
In a small bowl, combine potatoes and 2 tablespoons taco seasoning mix.
Press into bottom of prepared pan; set aside.
In a skillet, heat oil over medium heat.
Add chicken, onions, and bell peppers.
Cook until chicken is no longer pink and vegetables are tender.
Stir in beans, barbecue sauce, water, and remaining taco Cook and stir until bubbly.
Turn into crust.
Bake, uncovered, for 30 minutes.
Top with cheese and lettuce.
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Last Christmas was a weird experience in itself. First of all, as a college student you get a longer Christmas break because you finish exams early....
Excellent recipe... will certainly make it one of my favourites!