Taco Pie Con Pollo

There are quite a few friends of mine that read this blog. Of all of the dishes featured here, there is one that stands out as the recipe that the most people say they have actually made: Taco Pie. It was one of the first few recipes I blogged about. Yes, I could see how that could be. It’s easy, cheesy, and you have to ask yourself, “who doesn’t love a Mexican inspired dish?” It’s great for dinner and reheated works perfectly well for lunch and breakfast too. Yeah, I am one of those people that can eat just about anything for breakfast.
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.
Taco Pie
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
1 egg
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.

2 thoughts on “Taco Pie Con Pollo

  1. babyMD

    Pretty sure i saw this or variations of it during our time in cincy! Of course, you are the master of throwing stuff together to make something wonderful–although now you have access to more gourmet ‘stuff’! Yummy!

  2. Erin

    um, yeah. I threw together some scary combinations back in college. I think every single one of them included chicken and tomatoes. No wonder I hardly ever buy chicken now!


Tell Me What You're Thinking