Nacho Taco Pie or Mexican corn bread

Nacho Taco Pie Or Mexican Corn Bread Recipe

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Alice Knutson


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.


☆☆☆☆☆ 0 votes

6 people or more
30 Min
10 Min


  • 3 lb
    ground turkey fully cooked
  • 2 bag(s)
    lrg. bags nacho taco chips or substitute jiffy muffin mix for mexican cornbread .(mix by box directions)
  • 1 lb
    small curd (4 percent) cottage cheese
  • 2 bag(s)
    finely shredded cheese, flavor your choice
  • 3 can(s)
    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


  1. Cook ground turkey completely in skillet, no fat added. Drain if necessary. (MOST GROUND TURKEY HAS NO FAT TO DRAIN.)
  2. Add onions,peppers cook slightly.
  3. Add drained tomatoes cook slightly.
    Add black olives, corn if desired.
  4. Add sauce, mix well, heat sauce mix.
    Taste sauce for needed salt, pepper, garlic before adding. Some spaghetti sauce is spicy.
  5. Add 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.
  6. Cook on 400 degrees until all cheese is melted. Approx. 10 min.
    Serve (Ingredients maybe increased or decreased depending on number of serving needed.

Printable Recipe Card

About Nacho Taco Pie or Mexican corn bread

Course/Dish: Other Breads, Savory Pies
Main Ingredient: Turkey
Regional Style: Mexican
Dietary Needs: Low Fat
Other Tag: Quick & Easy

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