Southwestern Taco Pot Pie
- Ready In:
- 50mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 1 lb ground beef
- 1 (1 1/4 ounce) package taco seasoning mix
- 1⁄3 cup water
- 1 tablespoon oil
- 1 (1 lb) package frozen peppers and onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 (11 ounce) can whole kernel corn, drained
- 1⁄2 cup salsa
- 1 (15 ounce) package refrigerated pie crusts, softened as directed on package
- 8 ounces shredded colby-monterey jack cheese or 8 ounces Mexican blend cheese (2 cups)
-
Garnish
- sour cream
- taco sauce
directions
- Preheat oven to 400 degrees F.
- Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
- Drain.
- Add taco seasoning mix and water; mix until ground beef is well coated.
- Meanwhile, heat oil in large saucepan over medium high heat until hot.
- Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally.
- Remove from heat and drain excess liquid.
- Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
- Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
- Combine salsa and corn mixture with ground beef; mix well.
- Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan.
- Spread 1/2 of beef mixture evenly in pan over cheese, pat down.
- Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese.
- Top with second crust and flute; slit in several places.
- Bake for 30 minutes or until crust is golden brown.
- Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking.
- Let stand 5 minutes before serving.
- Store in refrigerator.
- Garnish with a dollop of sour cream and a drizzle of taco sauce.
- Also recommended: guacamole, salsa, and diced green chiles.
- *If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
DH really liked this one, and so did I! I made some changes. I used ground turkey instead of beef. I also used mainly reduced fat cheese. I added minced garlic to the cooked, drained meat. For the salsa, I used Salsa Verde. Next time I may add the black beans. Loved this one, Thanks Denise for posting!
-
This was a surprise. I was looking for a use for some pie crusts in my fridge and came across this recipe. I used two fresh red peppers (8 oz) and one fresh white onion (7 oz) and added a 15 oz can of black beans. I was expecting it to be good, but not as tasty as it was. Leftovers reheat very well also. I had a little left over filling (due to the added girth of the black beans, but I just put them in a tortilla and has a very good soft taco. If you are thinking about making this recipe, go ahead and give it a try, I doubt you will be disappointed.
see 4 more reviews
Tweaks
-
DH really liked this one, and so did I! I made some changes. I used ground turkey instead of beef. I also used mainly reduced fat cheese. I added minced garlic to the cooked, drained meat. For the salsa, I used Salsa Verde. Next time I may add the black beans. Loved this one, Thanks Denise for posting!
RECIPE SUBMITTED BY
<p>I'm 48 years of age and just moved to the lovely state of South Carolina. We have 2 grown children, 3 glorious grandsons and a new granddaughter. I'm a SAHW, DH works for a Ford dealership. Love to cook, grow tomatoes & herbs, read and shop.</p>