Tex-mex Taco Pie

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

45 minutes - 6 people

Made by you!




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



Pie dish


Paper towels

1. 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.

2. 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.

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!

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