Southwestern Taco pot pie

[Di]

One thing I change is I only use a little less then 1/2 can of the corn- otherwise for us its a little to corny I use a cheddar cheese and jalapeno jack cheese blend- and if I have the time I make my own crust- but sometimes I'm just to lazy- Enjoy!

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.

Next Recipe
More recipes? Try these recommendations:

Similar Recipe
Upside-Down Tamale Pie

[MidwestGirl]

What time will it been done?

[Di]

About 5:30 PST- there will be plenty, I still havent' gotten in the habit of cooking for just 2, so DH and I mostly live on leftovers : )

[Mama3tikes]

Ok So Di How do I get there? Lets see if I take the 9pm flight to SeaTac I should be there????

[Seamus Lab]

Oh, that sounds awesome. I'll be trying that one out.

[Di]

Ok So Di How do I get there? Lets see if I take the 9pm flight to SeaTac I should be there????

Actually Sea Tac is 3 hrs away, its quicker to come in to pdx, then your only 15- 20 mins. away Hey this reheats really well, so you could have leftovers with us tomorrow!

[Mama3tikes]

Damm I missed my flight. Oh well I guess I'll have to make this myself!

[Di]

Damm I missed my flight. Oh well I guess I'll have to make this myself!

Its well worth it! DH was saying yesterday, "wow why don't we have this more often". I don't know, its not something I make in the spring and summer, but I should. Oh and I used all fresh stuff yesterday, no frozen peppers or onions, and fresh garlic- yum!

[Dexter Dogg]

Wow this looks really good! Thanks for sharing the recipe - we'll be making this.

Next time I am over your way, I'll be stopping by for dinner.


- Dave

[Mary Jane]

That looks really really good. I am going to try this one!