Taco Pot Pie
(from Wendielu’s recipe box)
fast easy and delicious. We love it, it’s in regular rotation
Categories: Mexican, fast dinner, pot pie
Ingredients
- 1 lb lean ground beef
- 1 1.25 oz package of taco seasoning mix
- 1/3 cup water
- 1 tb. oil
- 1 1-lb. package frozen green, red and yellow peppers and onions*
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 tsp salt
- 1/8 tsp pepper
- 1 11-oz. can whole kernel corn, drained
- 1/2 c salsa
- 1 package refrigerated pic crusts, softened as directed
- 8 oz. shredded cheese (recommend Colby/Jack or Mexican blend)
Directions
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Preheat oven to 400
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Brown beef in large skillet over med-high heat until throroughly cooked. Drain. Add taco seasoning and water, mix until well coated.
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Heat oil in large saucepan over med-high heat. When hot, add peppers/onions, cook until soft, stirring occasionally. Remove from heat and drain. Add garlic and onion powders, salt, pepper, corn, and salsa. Stir well and set aside.
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Prepare crusts as directed on package for 2-crust pie in 9" pan.
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Combine veggies and beef. Sprinkle 1/2 c cheese into bottom of crust. Top with 1/2 veggie/beef mixture. Layer in 3/4 c cheese. Top with other 1/2 of beef mixture. Top with remaining cheese. Place second crust, flute edges and vent in several places.
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Bake 30 minutes or until crust is golden brown.
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*If using fresh peppers and onions, use 1 1/2 c chopped onions and 2 1/2 c chopped peppers.
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Substitutions: sometimes we add in a layer of black olives, chopped cilantro, or black beans. This could be made meatless with black beans instead of ground beef. Also, I don’t mix the veggies and beef together, I just layer them like lasagne or something. Yummy!