Chicken Taco Bean Pie Recipe
Servings: 8
Ingredients
- 1 can refried beans fat removed
- 1 c. bisquick baking mix reduced fat
- 1 lb chicken breast diced
- 1 c. cheddar cheese, lowfat shredded
- 1 c. salsa
- 1 x onion minced
- 1 env taco seasoning mix
Directions
- Mix refried beans & bisquick in a mixing bowl, adding up to 1/2 c. of water to make a soft "dough". Spray a 9" pie pan with Pam and pat mix in as a crust.
- Cook diced chicken with onion, drain and rinse under warm running water. Add in seasoning and mix together well. Layer chicken & cheese into pie pan, reserving 1/4 c. cheese for topping. Pour salsa onto top of pie and top with remaining cheese.
- Bake at 350 for 30 min or possibly till bubbly.
- NOTES : I turn this into taco salad by placing my slice on a large bed of greens and topping with ff lowfat sour cream and more salsa. It is very filling an YUMMY.
- 1/8 th is 5 points without lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 8 servings | |
| Calories 233 | |
| Calories from Fat 107 | 46% |
| Total Fat 12.07g | 15% |
| Saturated Fat 5.3g | 21% |
| Trans Fat 0.05g | |
| Cholesterol 47mg | 16% |
| Sodium 809mg | 34% |
| Potassium 239mg | 7% |
| Total Carbs 15.52g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.21g | 2% |
| Protein 15.36g | 25% |
