Vegetable Taco Pie

Vegetable Taco Pie

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Recipe by  Knorr

“Savory ground turkey is cooked with veggies, layered with tortillas and Cheddar-broccoli rice, topped with cheese, and baked in a Mexican-inspired taco pie.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F.
  2. Heat oil in 12-inch nonstick skillet over medium high heat and cook turkey, red pepper, zucchini, onion and chili powder about 5 minutes, until turkey is thoroughly cooked, stirring occasionally. Stir in 1-1/2 cups tomato and cook, stirring occasionally, 3 minutes or until tomato is soft.
  3. Place 1/3 of the turkey mixture in 9-inch deep dish pie plate. Spread 1/3 of the rice mixture on top. Sprinkle with 1/4 cup cheese, then top with 1 tortilla. Repeat layers ending with rice. Bake covered 20 minutes. Sprinkle with remaining 1/4 cup cheese and bake uncovered 10 minutes. Garnish with lettuce, remaining 1/2 cup tomato and, if desired, reduced fat sour cream and chopped cilantro.

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Reviews (6)

Rate This Recipe


This is a wonderful, tasty quick recipe. It is nearly endlessly adaptable to whatever vegetables, meat and cheeses that you happen to have in you pantry. I used a springform pan that was the exact size of the tortillas and it worked great. I also used ground beef instead of turkey, tex-mex shredded cheese instead of just cheddar and leftover brown rice that I had in the fridge. Added some finely chopped jalapeno pepper as well. Yum!!



I made this last night and it was wonderful!!! I substituted "Tostitos Restaurant Style Salsa Con Queso" on the inside layers, reserving the cheddar for the top, and WOW!!! I'm adding this to my regular rotation!

Karen A.

Karen A.

Okay. I did not like the broccoli flavored rice in it. That's all I could taste. I would put spanish rice next time.

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Amount Per Serving (6 total)

  • Calories
  • 377 cal
  • 19%
  • Fat
  • 15.1 g
  • 23%
  • Carbs
  • 28 g
  • 9%
  • Protein
  • 24.8 g
  • 50%
  • Cholesterol
  • 71 mg
  • 24%
  • Sodium
  • 281 mg
  • 11%

Based on a 2,000 calorie diet



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