Moms Impossible Chicken Taco Pie
Get ready to wow your family with Mom’s Impossible Chicken Taco Pie, a deliciously simple recipe that transforms everyday ingredients into a showstopping meal. This Tex-Mex-inspired dish features tender shredded chicken seasoned with taco spices and salsa, layered with melty Mexican blend cheese, and topped with a "magic" Bisquick crust that bakes to golden perfection. With only 15 minutes of prep time, this hearty, cheesy casserole is perfect for busy weeknights or casual gatherings. Customize each slice with optional garnishes like sour cream, fresh cilantro, diced tomatoes, or jalapeño slices to take it to the next level. Quick, flavorful, and irresistibly satisfying, this taco pie will quickly become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Cooked shredded chicken
- 2 tablespoons Taco seasoning
- 1 cup Salsa
- 1.5 cups Shredded Mexican blend cheese
- 0.5 cup Bisquick baking mix
- 1 cup Milk
- 2 Eggs
- 0.5 cup Sour cream (optional, for garnish)
- 2 tablespoons Chopped cilantro (optional, for garnish)
- 0.5 cup Diced tomatoes (optional, for garnish)
- 2 tablespoons Sliced jalapeños (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C) and lightly grease a 9-inch pie dish or baking dish.
In a medium mixing bowl, combine the cooked shredded chicken with the taco seasoning and salsa. Mix well until the chicken is fully coated.
Spread the seasoned chicken mixture evenly across the bottom of the prepared pie dish.
Sprinkle 1 cup of the shredded Mexican blend cheese evenly over the chicken layer.
In another mixing bowl, whisk together the Bisquick baking mix, milk, and eggs until smooth. This will be the batter that forms the 'impossible' crust.
Carefully pour the batter over the chicken and cheese layers, ensuring it spreads evenly to cover the entire surface.
Bake the taco pie in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is set. You can insert a toothpick into the center; if it comes out clean, it’s done.
Remove the pie from the oven and immediately sprinkle the remaining 0.5 cups of shredded Mexican blend cheese on top. Let it melt over the warm pie.
Allow the taco pie to rest for about 5 minutes before slicing and serving.
Optional: Garnish with a dollop of sour cream, chopped cilantro, diced tomatoes, and sliced jalapeños for added flavor and presentation.
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.8 g | 129% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1010 mg | 336% | |
| Sodium | 6226 mg | 271% | |
| Total Carbohydrate | 54.0 g | 20% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 28.9 g | ||
| Protein | 213.9 g | 428% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1841 mg | 142% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 3011 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
