Layers of refried beans, Mexican flavored ground chicken and vegetables, lettuce, pico de gallo and avocado. Dip with tortilla chips or mini sweet peppers.
Pin Taco Pie here.
Today is Grandparent’s Day. Did you know that? I have to admit I would not have, except for the fact that Sunday Suppers theme today is Grandparent’s Day. Lots of people are doing their grandmother’s recipes. I decided to take a slight detour. I seem to do that a lot. You see, we moved a lot when I was a child. My Dad was in the Air Force, and we moved every few years. The one constant in my life was my grandparent’s house in New Jersey. For two years, we were lucky enough to be stationed in New Jersey.
Every weekend we would go to my grandparent’s house, and all my aunts, uncles and cousins would come over. My Mom is one of six, so you can imagine it was quite a crowd. Besides from lots of barbecues, we had taco pie. That was one of my favorites. At the time, I really had no idea about Mexican food. In fact, I can remember going to a Mexican restaurant for the first time when I was in high school. I am sure the original recipe came from a magazine or something. There are so many versions out there.
My grandparents sold that house about 30 years ago. Wow! Has it really been that long? We were living in Ohio at the time and getting ready to move to California. For about 25 years, I never had taco pie again. Then a few years ago, I was looking for something fun for Halloween and thought of it. It was nice to bring a tradition back. I’ve updated it by using ground chicken, and I also grind vegetables into the mixture. I’ve started using a peach salsa, too. It is still such a fun dinner or appetizer.
When we made it at my grandparent’s house, we made it in a big pizza pan. I don’t own a pizza pan, so I make it in a pie plate. I love carrying this tradition on with my family. Dishes like Taco Pie really bring a family together. It feels like a fun, almost “cheat” dinner, but I sneak a lot of vegetables into it. People seem to talk more to each other when it is something fun like this. Surprise your family with Taco Pie for dinner and bring my family to yours.
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- 1/2 onion , cut into quarters
- 1/2 sweet red pepper , cut into quarters
- 4 oz . mushrooms
- 1 tsp . oil
- 1 lb . ground chicken breast
- 1 package taco seasoning
- 2/3 cup water
- 1 can fat-free refried beans
- 1/2 cup peach or regular salsa
- 1 cup grated 2% fat cheddar cheese
- 2 cups shredded lettuce
- 1 medium tomato , seeded and chopped
- 1/2 cup finely chopped onion
- 1/2 bell pepper , finely chopped
- 1/4 cup chopped fresh cilantro
- juice 1/2 lime
- 1 avocado , finely chopped
Preheat oven to 350•.
In a food processor, pulse the onion, red pepper and mushrooms together, until finely chopped.
In a large non-stick skillet, heat th oil over medium-high heat.
Add the vegetables and ground chicken. Cook stirring, occasionally until the chicken is fully cooked.
Add the taco seasoning and water. Bring to a simmer, and simmer for 5 minutes.
In a medium bowl, mix together the refried beans and salsa.
Spoon into a pie plate.
Top with the chicken mixture.
Sprinkle cheese on top.
Bake for about 20 minutes, or until pie is bubbly and cheese melted.
Top with shredded lettuce.
In a medium bowl, mix together tomatoes, onions, green pepper, cilantro and juice of half a lime.
Add a sprinkle of salt and spoon on top of lettuce.
Sprinkle on avocado.
Serve with tortilla chips or cut up mini sweet peppers
I calculated 5 Weight Watcher Smartpoints.
Happy Healthy Eating,
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Food Done Light is on a mission to keep passion for food but find ways to fit it into a healthy life and hopefully, along the way, change eating habits for good. Healthy living one bite at a time is our motto. You will find heart healthy recipes with Weight Watcher points, and most of all the recipes are delicious. Just ask the Food Done Light family which includes my husband, 9-year-old daughter, Lucy, our 7 yr old Golden Retriever, and Stella, our 12-year-old cat. Find Food Done Light on Facebook, Pinterest, Instagram and Twitter.