Southwestern Taco Pot Pie

Ingredients

• Ground beef

  80% lean meat / 20% fat, patty, cooked, pan-broiled

  454g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tbsp or 5g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Green peppers

  Sweet, green, frozen, chopped, unprepared

  454g

• Garlic powder

  Spices

  1 tsp or 3g

• Onion powder

  Spices

  1 tsp or 2g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, white

  ⅛ tsp, ground or 0.3g

• Corn

  Sweet, yellow, canned, whole kernel, drained solids

  100g

• Salsa

  Sauce, ready-to-serve

  ½ cup or 130g

• Pie crust

  Refrigerated, regular, unbaked

  1 pie crust (average weight) or 229g

• Mexican cheese

  Blend, reduced fat

  8 oz or 227g

Directions

1. Preheat the oven to 400 degrees F. 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 package 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. * If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time. Read more at: http://www.foodnetwork.com/recipes/southwestern-taco-pot-pie-recipe.html?oc=linkback