nacho taco pie or mexican corn bread
Updated on Jan 30, 2014
Easy can be made ahead of time and refrigerated. Ready to cook next day. Can serve 1 or 100 depending on amounts used. Very popular.
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prep time
30 Min
cook time
10 Min
method
Bake
yield
6 people or more
Ingredients
- 3 pounds ground turkey fully cooked
- 2 bags lrg. bags nacho taco chips or substitute jiffy muffin mix for mexican cornbread .(mix by box directions)
- 1 pound small curd (4 percent) cottage cheese
- 2 bags finely shredded cheese, flavor your choice
- 3 cans canned spaghetti sauce or equivalent of canned spaghetti sauce
- 1 medium onion chopped
- - garlic powder as desired
- - parsley as desired
- - salt/pepper to taste ( add after tasting only)
- - any type peppers (bell pepper ) if desired
- - sliced or chopped black olives or whole frozen corn also maybe added
- 1 large drained can of diced tomatoes
How To Make nacho taco pie or mexican corn bread
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Step 1Cook ground turkey completely in skillet, no fat added. Drain if necessary. (MOST GROUND TURKEY HAS NO FAT TO DRAIN.)
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Step 2Add onions,peppers cook slightly.
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Step 3Add drained tomatoes cook slightly. Add black olives, corn if desired.
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Step 4Add sauce, mix well, heat sauce mix. Taste sauce for needed salt, pepper, garlic before adding. Some spaghetti sauce is spicy.
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Step 5Add layer of nacho chips to pan. Top with layer of sauce mix. Top with layer of cottage cheese. Top with shredded cheese. Repeat all layers until pan is full, top with shredded cheese.
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Step 6Cook on 400 degrees until all cheese is melted. Approx. 10 min. Serve (Ingredients maybe increased or decreased depending on number of serving needed.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Mexican
Category:
Other Breads
Category:
Savory Pies
Tag:
#Quick & Easy
Keyword:
#cornbread
Keyword:
#Mexican Cornbread
Keyword:
#Taco pie
Ingredient:
Turkey
Diet:
Low Fat
Method:
Bake
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