How to make taco pot pie

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There are so many ways to mix up taco night! Of course, traditional tacos are always a favorite, but taco salad and even taco egg rolls are a delicious way to keep things interesting. Even better, though, is this taco pot pie in the recipe that follows. All of the taco goodness is there but with a heartier filling than a simple tortilla.
That's because a pie crust takes its place instead. However, just one is used, as the other "crust" is made entirely of a thick, gooey layer of cheese. After all, what are tacos without a ton of cheese? This is one dish that will have everyone looking at taco night a little differently and in the best way possible.
Cooktop Cove
Taco Pot Pie
15 minutes
40 minutes
55 minutes
2 tablespoons olive oil, divided
1 pound lean ground beef
1 1.25-ounce package taco seasoning
1/3 cup water
1 green bell pepper, small dice
1 red bell pepper, small dice
1 onion, small dice
3 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 15-ounce can black beans, drained and rinsed
3/4 cup frozen corn kernels
1/2 cup salsa
1 frozen pie crust, thawed to room temperature
2 cups Monterey Jack cheese, shredded
Preheat the oven to 400 degrees Fand grease a 9-inch pie plate .
Heat one tablespoon oil over medium heat in a large frying pan. When hot, add the ground beef, breaking it up as you do.
Cook the beef until it is fully browned, about 7 minutes.
Add the taco seasoning and the water to the beef mixture. Continue cooking until all ingredients are well mixed and the water has nearly evaporated.
In a separate frying pan, heat the remaining tablespoon of oil over medium heat. When hot add the bell peppers and onions to the pan. Cook for about 5 minutes, just until the vegetables start to soften.
Add garlic, salt and pepper to the sautéed vegetables and cook for another 30 seconds.
In a large bowl combine the ground beef, onions and peppers, black beans, corn and salsa.
Place the pie crust in the pie plate, pinching along the sides to texture the side crust. Pour taco filling into the crust.
Sprinkle the entire pie generously with Monterey Jack cheese.
Place the pie plate onto a baking sheet. Place in the oven and bake for 30 minutes, or until the crust is golden brown, cheese has melted and the entire pie is hot throughout.
Serve warm.
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