Monday, September 7, 2015
Chicken Taco Pie
Prep 20 minutes Bake : 30 minutes
1 tube (8 ounces) refrigerated crescent rolls
1 pound ground chicken
1 envelope taco seasoning
1 can (4 ounces) chopped green chilles
1/2 cup water
1/2 cup salsa
1 cup shredded Mexican cheese blend
1 small sweet red pepper, chopped
1 medium tomato , seeded and chopped
1 green onion , thinly sliced
2 tablespoons pickled jalapeno slices
Sour cream and additional salsa
1 . Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake 18-20 minutes or until golden brown.
2 . Meanwhile, in a large skillet, cook chicken over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in taco seasoning, green chilies, water and salsa; bring to a boil.
3 . Spoon into crust; sprinkle with cheese. Bake 8-10 minutes or until cheese is melted.
Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.