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.
Taco pot pie
Servings: 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 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.
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When hot, add the ground beef, breaking it up as you do.
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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.
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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.
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Add garlic, salt and pepper to the sautéed vegetables and cook for another 30 seconds.
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In a large bowl combine the ground beef, onions and peppers, black beans, corn and salsa.
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Place the pie crust in the pie plate, pinching along the sides to texture the side crust. Pour taco filling into the crust.
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Sprinkle the entire pie generously with Monterey Jack cheese.
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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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