Tex-mex Taco Pie

Mini shredded chicken tacos on a mountain of delicous toppings 🌮🥑

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Total time: 45 minutes

Ingredients for 6 people

1 pizza dough

1/3 cup shredded cheese (Monterey Jack & Cheddar)

1 jalapeño

20 corn tortillas (6 inch)

Sunflower oil

1 cup shredded taco-seasoned chicken

1/4 cup diced tomatoes

1/4 cup diced onion

1/2 cup refried beans

1/4 cup sour cream

2/3 cup nacho cheese

1 cup guacamole

Cilantro


Tools

Pie dish

Toothpicks

Paper towels


Step 1/3

Roll out a well-chilled pizza dough on parchment paper. Roll out until it is 2 inches wider than the pie dish. Cut the dough and fold as seen in the video. Place in the pie dish and bake for 5 minutes at 350 °F. Remove from the oven and place grated cheese and jalapeños in each pocket of the dough. Bake for 15 minutes at 350 °F.

Step 2/3

Assemble the tortillas into cones by slicing each tortilla in half then rolling into a cone shape from edge to edge. Secure with a toothpick. Fry the tortilla cones in the sunflower oil (325 °F) until golden brown. Drain on paper towels. Once cool, remove the toothpicks. Mix the cooked, warm shredded taco-seasoned chicken with the diced onions and diced tomatoes. Stuff each tortilla cone with the chicken mixture and set aside.

Step 3/3

Remove the pizza dough from the oven. In the center of the dough, add the warmed refried beans. Then, add a thin layer of sour cream. Top with a round of chicken-stuffed cones. Next, add a layer of warmed nacho cheese, then repeat a round of cones over the top of the cheese. Add a layer of guacamole, then finish with the remaining cones. Top with minced cilantro. Enjoy!