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Taco Pie


  • 2 c. chicken cooked and shredded
  • 1-4 oz. can diced green chili's drained
  • 1 c. shredded lettuce
  • 2 Tbs. cilantro
  • 1-6 oz. avocado dip
  • 1-16 oz. can refried beans
  • 8-10 inch flour tortillas
  • 1/4 cup chopped tomatoes
  • 2 Tbs. sliced pitted ripe olives
  • 1 c. sour cream
  • 1 1/2 c. shredded cheddar cheese
  • 2 Tbs. cilantro
  • Salsa


  1. In a bowl combine chicken, lettuce, chili's, and cilantro. Set aside.
  2. Place one of the tortillas on a large platter. Spread with half of the avocado dip. Then top with a second tortilla. Spread with half of the refried beans. 
  3. Cover with a third tortilla. Sprinkle with half of the chicken-lettuce mixture. 
  4. Add a forth tortilla. 
  5. Spread with half of the sour cream sprinkle with half of the cheese. 
  6. Repeat layers, ending with sour cream and cheese. Garnish with tomatoes, olives, and cilantro. 
  7. To serve, cut into wedges. If desired, serve with salsa.

Makes 8 servings

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