Taco Pot Pie
lb. lean ground beef
(1.25-oz.) pkg. taco seasoning mix
1/2 cups chopped onions
1/2 cups chopped peppers
teaspoon garlic powder
teaspoon onion powder
1/3 cups cooked corn, drained
(15-oz.) pkg. refrigerated piecrusts, softened as directed on package
oz. (2 cups) shredded cheese
cream, taco sauce, salsa, guacamole, fresh chopped cilantro or your favorite
oven to 400°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 6-7 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 piecrusts as directed on package for two-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 ¾ cup cheese in pan and spread evenly with remaining beef
mixture, pat down, top with remaining ¾ cup cheese.
Top with second crust and flute; slit in several places.
at 400°F. for 30-35 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
time: 30 minutes (ready in 65-70
with a dollop of sour cream and a drizzle of taco sauce.
recommended: guacamole, salsa, diced green chiles or your favorite taco garnish.