Southwestern Taco Pot Pie

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 pound lean ground beef
  • 1 (1.25-ounce) package Taco Seasoning Mix
  • 1/3 cup water
  • 1 tablespoon oil
  • 1 (1-pound) package frozen green, red and yellow 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 (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend
  • Garnish:
  • Sour cream
  • Taco Sauce
Directions
  • Preheat the 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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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