Bean & Potato Taco Pie

Name: Bean and Potato Taco Pie
Total time: P1H
Cuisine: Mexican
Ingredients: mashed potatoes; taco seasoning mix; olive oil; chicken breasts; onions; sweet bell peppers; refried beans; barbecue sauce; water; cheddar cheese; iceberg lettuce

Yield

servings

Prep

15 min

Cook

45 min

Ready

60 min

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
Crust
2	cups	mashed potatoes
1	envelope	taco seasoning mix	*
Filling
½	teaspoon	olive oil
1	pound	chicken breasts skinless
½	cup	onions chopped
½	cup	sweet bell peppers	*
16	ounces	refried beans fat free
½	cup	barbecue sauce
¼	cup	water
1	cup	cheddar cheese fat-free, shredded
1	cup	iceberg lettuce shredded

Ingredients

Amount	Measure	Ingredient	Features

Crust
473	ml	mashed potatoes
1	envelope	taco seasoning mix	*

Filling
2.5	ml	olive oil
453.6	g	chicken breasts skinless
118	ml	onions chopped
118	ml	sweet bell peppers	*
462.4	ml/g	refried beans fat free
118	ml	barbecue sauce
59	ml	water
237	ml	cheddar cheese fat-free, shredded
237	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.