Don't Tell the Mexican's We Switched Their Tacos to Pie

And don't tell the Little Ugh its chalked full of veggies that he normally wouldn't eat!
It all started with the request for TB for lunch, then it turned into "fine, can we make tacos at home?"
MEAN MOM ALERT - wont let her child enjoy some fast food once and a while.  HA HA and I am about to hide eggplant and zucchini in a whole wheat crust!!
We love tacos in our house but it just seems like its so ... ordinary? Actually, this taco pie is an easy way to disguise and get rid of leftover veggies, tastes great and is a healthy alternative to Taco Bell.
This recipe is so versatile, each time you make it you can change up your meat, cheese or veggies and it will never be boring - beat that Old El Paso, I had way more "mucho fun tonight"

Taco Pie
4 large whole wheat soft taco shells
2 cups shredded cheddar cheese
1 lb ground chicken
1 medium onion diced
1 small jar of salsa
1 cup diced zucchini
1 cup diced eggplant
1 red pepper diced
1 1/2 ears of corn - corn removed from cob
taco seasoning

Brown chicken and taco seasoning together, stir in veggies and salsa and continue to cook for another 5 minutes.
In a pie pan or baking dish place 1 shell on the bottom and layer meat/veggie mixture with some cheese, continue layering until you finish with a taco shell.
Bake in preheated oven at 350 for 15 minutes or until top is crispy and slightly brown.
Serve with additional salsa and sour cream