Southwestern Taco Pot Pie  


1 lb. lean ground beef

1 (1.25-oz.) pkg. taco seasoning mix

1/3 cup water

1 tablespoon oil

1 1/2 cups chopped onions

2 1/2 cups chopped peppers

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 teaspoon salt

1/8 teaspoon pepper

1 1/3 cups cooked corn, drained

1/2 cup salsa

1 (15-oz.) pkg. refrigerated piecrusts, softened as directed on package

8 oz. (2 cups) shredded cheese


Sour cream, taco sauce, salsa, guacamole, fresh chopped cilantro or your favorite taco garnish 

Preheat oven to 400F.  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 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining cup cheese.  Top with second crust and flute; slit in several places.

Bake at 400F. 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 refrigerator.   

Yield: 6 servings

Prep time: 30 minutes  (ready in 65-70 minutes) 

Garnish with a dollop of sour cream and a drizzle of taco sauce.

Also recommended: guacamole, salsa, diced green chiles or your favorite taco garnish.