Weight Watchers Taco Pie


Here’s a favorite! This super-easy taco pie will be a weeknight family favorite. Your family will race to the table when you serve this crescent-crusted taco piein which crushed corn chips add just the right crunch! this recipe is adapted from : Janets Appalachian Kitchen
This Loaded Taco Pie will turn dinner into a fiesta! This totally delicious, super easy taco pie recipe can be on the dinner table in just 30 minutes! Like a Mexican version of chicken potpie, this Taco Pie is a fun twist on a favorite family dinner! Meat, seasonings, corn, and peppers are topped with cheese and a cornbread crust for an easy weeknight supper.


5 8″ Flour tortillas fat free
1 lb. ground beef; fat free
1 16 Oz. can refried beans
2 T. reduced sodium taco seasoning
1/4 C. water
1 Jar salsa (I didn’t really measure, just used big spoonful’s)
2 C. shredded Colby jack cheese
2 Green onions, chopped
1 Tomato, chopped


1-In a skillet, brown the ground beef, breaking it up as it cooks. 2-Drain the grease, add in the taco seasoning and water.
3-Combine well and remove from heat.
4-I used an 8″ iron skillet for mine, but use whatever you have that might work…
5-Place a tortilla in the bottom of your pan, spread a couple big spoonful’s of salsa over the tortilla, spread some of the refried beans over the salsa, then some of the meat and top with some cheese.
6-Repeat the layers ending with a flour tortilla on top (save some of the cheese for the top).
7-Cover the dish with tinfoil and bake at 350 degrees for 20 minutes.
8-Remove from the oven and top with the remaining cheese.
9-Return to the oven, uncovered for 6-7 minutes or until cheese is nice and melted and edges of the tortilla are crisp.
10-Remove and top with the green onions and tomatoes before serving.
11-Slice it like you would a pie.

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