Nothing like a slice of taco pie to start the morning off right.
Knowing it is one of my husband’s favorite dishes of mine I decided to throw one together. Because I always keep a couple of pie crusts in my freezer, I usually have all of the ingredients on hand. This particular night though I had to make due with chicken instead of my usual vegetarian crumbles. I have to say I was quite pleased. It is definitely a different flavor, but one that is a fantastic substitute.
I only had chicken cutlets on hand, so I boiled them until they were fully cooked then threw them in the Cuisinart to crumble them up. What I would suggest to you if you go the chicken route is to buy ground chicken. It can usually be found by the packaged ground beef and ground pork at your grocery store. It is much easier to work with.
So here is the recipe again for taco pie. Popular enough to post twice. Tasty enough to eat for breakfast.
1 Pre-made Pie Crust
1 lb ground chicken (or ground beef, or 3 c veggie crumbles)
3 Tb taco seasoning
6 dashes of hot sauce
1 c corn kernels
2 Tb jarred jalapenos, chopped
1 1/2 c sour cream
2 cups shredded cheese (I like to use the Mexican Blend)
Preheat oven to 350 F. Unroll pie crust in a 9″ pie pan and bake for 15 minutes. While crust is in oven, cook chicken in a skillet and drain. Add taco seasoning, corn, and jalapenos. In a medium bowl, beat sour cream and eggs together until fully incorporated.
Remove pie crust from oven and let cool. Place chicken mixture into pie crust. Pour sour cream mixture on top of beef. Top with shredded cheese.
Bake at 350 F for 25-30 minutes until top is nicely browned. Remove from oven and let sit for 15 minutes before serving. Great served with Nacho chips.