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Nacho Pot Pie Bake

Nacho Pot Pie Bake
  • Prep 15 min
  • Total 60 min
  • Ingredients 8
  • Servings 4
A flavor-packed “all-in-one” meal topped with cheesy nacho chips makes this one you won’t want to miss.
Updated September 20, 2016

Ingredients

  • 1 bag (11 oz) frozen honey roasted sweet corn
  • 1 can (10 3/4 oz) fiesta nacho cheese condensed soup
  • 1/4 cup water
  • 2 cups shredded deli rotisserie chicken
  • 1 can (15 oz) black beans, drained, rinsed
  • 1 1/2 cups shredded Mexican cheese blend (6 oz)
  • 1 1/2 teaspoons chili powder
  • 2 cups coarsely broken tortilla chips

Steps

  • 1
    Heat oven to 375°F. Microwave corn as directed on package for minimum cook time.
  • 2
    In large bowl, mix cooked corn, soup, water, chicken, black beans, 1 cup of the cheese and the chili powder.
  • 3
    Spoon mixture into ungreased 8-inch square (2-quart) baking dish. Bake uncovered 30 to 35 minutes or until heated through. Top with chips and remaining 1/2 cup cheese. Bake 5 to 7 minutes longer or until cheese is melted.

  • Spice up this dish by serving with chopped jalapeños, or substitute shredded pepper Jack cheese for the Mexican cheese blend.
  • Salsa and sour cream are great to serve with this bake.

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
11g
56%
Trans Fat
0g
Cholesterol
105mg
36%
Sodium
1420mg
59%
Potassium
830mg
24%
Total Carbohydrate
48g
16%
Dietary Fiber
13g
51%
Sugars
4g
Protein
41g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
6%
6%
Calcium
40%
40%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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