Shelly's Recipe

TACO POT PIE

Category: Casseroles - Beef

1 lbs lean ground beef
1 (1.25-ounce) pkg Taco Seasoning Mix
1/3 cup water
1 tbsp oil
1 (1lb) pkg frozen green, red and yellow peppers and onions*
1 tsp garlic powder
1 tsp onion powder
1/4 tsp salt
1/8 tsp pepper
1 (11-ounce) can whole kernel corn, drained
1/2 cup salsa
1 (15-ounce) pkg refrigerated pie crusts, softened as directed on pkg
8 ounces (2 cups) shredded cheese recommended: Colby/Monterey blend or Mexican blend

Garnish:
Sour cream
Taco Sauce

Preheat the oven to 400. 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 4 to 5 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 pie crusts as directed on pkg for 2-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 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places. Bake for 30 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. Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles. Serves 4-6