Southwestern Taco Pot Pie
- 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 (Colby/Monterey blend or Mexican blend)
- Garnish: Sour cream, taco sauce
- Heat 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
deep dish 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 the edges; making several slits in the top of crust.
- Bake for 30 minutes or until crust is golden brown. Cover edges of crust with
strips of foil or a pie shield after 15 minutes of baking.
- Let stand 5 minutes before serving.
- Garnish with dollop of sour cream and a drizzle of taco sauce.
- Store in refrigerator.
If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2
1/2 cups chopped peppers and increase preparation time and stove top cooking time.
Source: Barry Conway