Mom’s Famous Taco Pie (Gluten-Free)

By Ann Fulton

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Simple ingredients come together in short order in this Tex-Mex dish the whole family will enjoy. Perfect for busy weeknights!


My mom is a big fan of Mexican food and is great at devising easy recipes. She has also gotten rather adept at providing tasty gluten-free options since my dad had to give up wheat a few years ago.

We made this flavorful dish last night, using a rotisserie chicken for a speedy prep. The kids couldn’t get enough and the one remaining piece was history before today’s lunch!

As a super-easy alternative to a rotisserie chicken, I like to prepare Parchment Packet Chicken. The method practically guarantees tender, juicy chicken and is ideal any time a recipe calls for pre-cooked chicken.

As a bonus, cleanup with the parchment packet chicken is virtually nonexistent. For the taco pie, I like to season the chicken with salt, pepper, and dried oregano before sealing the packets. 

Mom's Famous Taco Pie
  • Breast and thigh meat from one rotisserie chicken (or three cooked chicken breasts), shredded or chopped
  • Olive oil for pan
  • 1 onion, chopped
  • ½ tablespoon chili powder
  • 1 (14½-ounce) can diced tomatoes, undrained
  • 1 (10-ounce) package frozen corn, thawed
  • 6 (6-inch) corn tortillas
  • 1 cup (4 ounces) Mexican-style shredded cheese
  • Optional garnishes: salsa, guacamole or sliced avocado, cilantro, and/or sour cream
  1. Preheat the oven to 375℉.
  2. Place a large skillet over medium heat with enough olive oil to very lightly coat the surface, and sauté the onion until golden brown in spots, about 5 minutes. Add the chili powder and chicken and cook 2 more minutes. Add the tomatoes and corn, cooking 5 more minutes or until heated through.
  3. Spoon about 1 cup of the chicken mixture into a lightly greased 2-quart round casserole. Cover with 3 tortillas, overlapping or cutting to fit the dish, as necessary. Top with 2 cups of the chicken mixture and ½ cup of the cheese. Then layer the remaining 3 tortillas and the last of the chicken mixture.
  4. Tightly cover with foil and bake for 25-30 minutes, or until heated through. Sprinkle with the remaining cheese and return to the oven, uncovered, for 5 more minutes or until cheese is melted. Cut into wedges and serve with the optional garnishes, as desired.
  • May substitute 1 to 1¼ pounds ground turkey or beef for the chicken. Cook the onion until soft, then add the ground meat, brown, and proceed as directed.
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