Print Recipe

Nacho Pot Pie

Nacho Pot Pie

Chicken broth and beans provide a tasty addition to this nacho pot pie – a wonderful Mexican-style dinner.

Ingredients



Instructions

  1. Heat oven to 375 degrees F.
  2. In 4-quart saucepan, heat broth over medium-high heat. Remove from heat; cover to keep warm.
  3. In Dutch oven, melt butter with 2 tablespoons of the warm broth over medium-high heat.
  4. Add carrots, shallots, garlic, taco seasoning, pepper and salt. Cook for 5 minutes, stirring occasionally, until carrots are tender.
  5. Gradually add flour, stirring with whisk. Cook for 1 to 2 minutes, stirring constantly.
  6. Stir in whipping cream and remaining warm broth. Heat to boiling; add chicken, beans and corn. Reduce heat; simmer uncovered 5 minutes, stirring occasionally, until slightly thickened.
  7. Spoon mixture into ungreased 11 x 7-inch (2-quart) baking dish.
  8. Top with crushed tortilla chips.
  9. Sprinkle with cheese.
  10. Bake uncovered for 20 to 25 minutes or until golden brown.

Prep Time 25 min
Total Time 50 min
Servings 8

Crushed tortilla chips make a creative crunchy topping for this kid-friendly chicken casserole.

Nutrition Information–Serving Size: 1 Serving Calories 415 Total Fat 22g Saturated Fat 10g Sodium 817mg Total Carbohydrate 38g Dietary Fiber 5g Protein 18g

% Daily Value*: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0%

Exchanges: 2 1/2 Starch; 1 Very Lean Meat; 1/2 High-Fat Meat; 3 Fat

Carbohydrate Choice 2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.