Chicken Taco Pie

Name: Chicken Taco Pie
Ingredients: 1 tube (8 ounces) refrigerated crescent rolls; 1 pound ground chicken; 1 envelope taco seasoning; 1 can (4 ounces) chopped green chiles; 1/2 cup water; 1/2 cup salsa; 1/2 cup shredded Mexican cheese blend; 1 cup shredded lettuce; 1 small sweet red pepper, chopped; 1 small green pepper, chopped; 1 medium tomato, seeded and chopped; 1 green onion, thinly sliced; 2 tablespoons pickled jalapeno slices; Sour cream and additional salsa

14 ingredients

4 steps

Ingredients

1 tube (8 ounces) refrigerated crescent rolls
1 pound ground chicken
1 envelope taco seasoning
1 can (4 ounces) chopped green chiles
1/2 cup water
1/2 cup salsa
1/2 cup shredded Mexican cheese blend
1 cup shredded lettuce
1 small sweet red pepper, chopped
1 small green pepper, chopped
1 medium tomato, seeded and chopped
1 green onion, thinly sliced
2 tablespoons pickled jalapeno slices
Sour cream and additional salsa

Directions

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 until golden brown, 18-20 minutes.
2

Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning, green chiles, water and salsa; bring to a boil.
3

Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes.
4

Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.