Taco Pie

Serves 8

This recipe from Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love is a fast, weeknight-friendly version of the traditional Mexican dish, chilaquiles, a savory casserole featuring tortilla chips or leftover tortillas.


  • 2 tablespoons canola oil
  • ½ cup finely chopped green onions, white parts only
  • 2 garlic cloves, minced
  • 1 16-ounce jar mild or spicy tomato-based salsa
  • 1 cup low-sodium chicken broth*
  • 8 ounces thick, restaurant-style yellow or white unsalted corn tortilla chips
  • 1½ cups shredded cooked chicken or pork*
  • 1 cup grated mozzarella or Monterey Jack cheese**
  • ½ cup sour cream**
  • ¼ cup finely chopped green onions, green parts only, for garnish
  • ¼ cup chopped fresh cilantro, for garnish
  • *Substitute vegetable broth and 2 15-ounce cans black beans, drained and rinsed,for a vegetarian version.
  • **Substitute casein-free, nondairy mozzarella and nondairy sour cream for a dairy-free version.


Heat the oil in a 12-inch skillet over medium heat. Add the white parts of the onions and garlic and cook, stirring for 2 minutes or until translucent but not browned. Add the salsa and broth and cook, stirring, until the sauce comes to a boil, 5 to 10 minutes. Add the corn chips and stir to soften.

When the chips are slightly softened, add the chicken and the cheese and stir well. Cover and bring to a boil, shaking the pan occasionally.

Remove from the heat and let rest for 6 minutes. Uncover and dollop evenly with the sour cream. Sprinkle evenly with the green onions and cilantro, if desired. Serve with a large spoon.


Nutrition Analysis: 310 cal, 16 g fat, 45 mg chol, 540 mg sodium, 24 g carbs, 3 g fiber, 3 g sugar, 18 g protein.

From Cooking for Your Gluten-Free Teen: Everyday Foods the Whole Family Will Love by Carolyn Berghoff, Sarah Berghoff McClure, Dr. Suzanna P. Nelson, and Nancy Ross Ryan/Andrews McMeel Publishing, LLC 2013.