Bean & Potato Taco Pie
Taco-seasoned mashed potato crust loaded with chicken, refried beans, and barbecue sauce, then baked with melted cheddar. A Tex-Mex twist on pie night!
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minForget the tortilla shell. This taco pie builds its foundation on a crispy, taco-seasoned mashed potato crust that’s worth the recipe all on its own.
Pile it high with sauteed chicken breast, refried beans, bell peppers, and a tangy barbecue sauce that adds a smoky-sweet edge you won’t expect.
Bake until everything is bubbling, then finish with a heap of shredded cheddar and crisp lettuce.
It’s taco night meets shepherd’s pie, and honestly, it might replace both.
Pro Tips
- Press the mashed potato crust firmly and evenly across the bottom of the pan. Thinner spots will get too crispy while thick spots stay soft.
- Use leftover mashed potatoes if you have them. Instant mashed potatoes work in a pinch too.
- Let the pie cool for about 5 minutes before slicing so the filling sets up and holds together.
- Fat-free refried beans keep this lighter than you’d think. Nobody will notice the difference once the barbecue sauce and cheese get involved.
Ingredients
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.
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