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Bean & Potato Taco Pie

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YIELD

servings

PREP

15 min

COOK

45 min

READY

60 min

Ingredients

Crust
2 473
CUPS ML MASHED POTATOES
1 1
ENVELOPE ENVELOPE TACO SEASONING MIX *
Filling
½ 2.5
TEASPOON ML OLIVE OIL
1 453.6
POUND G CHICKEN BREASTS
skinless
½ 118
CUP ML ONIONS
chopped
½ 118
16 462.4
OUNCES ML/G REFRIED BEANS
fat free
½ 118
¼ 59
CUP ML WATER
1 237
CUP ML CHEDDAR CHEESE
fat-free, shredded
1 237
CUP ML ICEBERG LETTUCE
shredded

Directions

Preheat oven to 350℉ (180℃).

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 455g (16.0 oz)
Amount per Serving
Calories 598 30% from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 10g 50%
Trans Fat 0g
Cholesterol 148mg 49%
Sodium 1316mg 55%
Total Carbohydrate 17g 17%
Dietary Fiber 9g 36%
Sugars g
Protein 103g
Vitamin A 12% Vitamin C 27%
Calcium 30% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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