Southwestern Taco Pot Pie 🥧
Description:
Ground beef, peppers, corn, onions, and cheeses all snuggled up like a pot pie between two crusts! Barry Conway submitted this winning entry to Emeril’s Pie Contest, and it’s easy to see why. A standout dish that’s also a snap to put together. A great family meal, especially delightful with a side of guacamole salad. Watch the cook time carefully; Barry baked it for only 20 minutes, so keep an eye on your oven!
Recipe Details:
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
- Servings: Variable
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 lb | Ground beef |
| 1 cup | Water |
| 1/3 tsp | Garlic powder |
| 1 tsp | Onion powder |
| 1 tsp | Salt |
| 1 tsp | Pepper |
| 1 can (15.25 oz) | Whole kernel corn, drained |
| 1 cup | Salsa |
| 1 1/4 cups | Shredded colby-monterey jack cheese |
| 1/8 cup | Sour cream |
| 2 | Refrigerated pie crusts |
Instructions:
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Preheat Oven: Begin by preheating your oven to 400 degrees Fahrenheit.
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Cook Ground Beef: In a large skillet over medium-high heat, brown the ground beef for 8 to 10 minutes until it’s thoroughly cooked. Stir frequently to ensure even cooking. Drain the excess fat.
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Season Beef: Add the taco seasoning mix and water to the beef. Mix well until the beef is coated in the seasoning. Set aside.
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Prepare Vegetables: In another large saucepan, heat oil over medium-high heat until it’s hot. Add the peppers and onions. Cook for 4 to 5 minutes, or until they are tender, stirring occasionally. Remove from heat and drain any excess liquid.
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Add Flavor: To the peppers and onions, add garlic powder, onion powder, salt, pepper, corn, and salsa. Stir everything together well and set aside.
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Prepare Crust: Follow the instructions on the package of the refrigerated pie crusts for a 2-crust pie. Use a 9-inch glass or metal pie pan.
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Assemble Pie: Combine the salsa and corn mixture with the seasoned ground beef. Mix everything together thoroughly.
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Layering: Sprinkle half a cup of shredded cheese evenly in the bottom of the crust-lined pan. Spread half of the beef mixture evenly over the cheese, patting it down gently. Sprinkle 3/4 cup of shredded cheese over the beef mixture. Then, add the remaining beef mixture and spread it evenly. Top it off with the remaining 3/4 cup of shredded cheese.
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Top with Crust: Place the second pie crust on top and flute the edges. Make several slits on the top crust to allow steam to escape during baking.
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Bake: Place the assembled pot pie into the preheated oven. Bake for 30 minutes or until the crust is beautifully golden brown.
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Cover Edges: After 15 minutes of baking, cover the edge of the crust with strips of foil or use a pie crust shield to prevent over-browning.
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Let Rest: Once done, remove the pot pie from the oven and let it stand for 5 minutes before serving.
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Serve: Garnish each slice with a dollop of sour cream and a drizzle of taco sauce. For extra flavor, serve with guacamole, extra salsa, or diced green chiles on the side.
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Storage: Store any leftovers in the refrigerator for later enjoyment.
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Note: If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers. This will increase both the preparation and stove-top cooking time.
This Southwestern Taco Pot Pie is a hearty, flavorful dish that’s perfect for busy weeknights or cozy family dinners. Packed with savory beef, crunchy vegetables, gooey cheese, and a hint of spice, it’s sure to become a family favorite! Give it a try and enjoy the deliciousness of a winning pie contest creation right in your own kitchen. 🌟🥧🌶️
