Southwestern Taco Pot Pie Recipe

Some of you asked for the Southwestern Taco Pot Pie recipe and I am happy to share it.

These days I get about 98% of my recipes off of fellow blogs and this recipe was no exception.

If one of my friends that I follow in my google reader blogs a recipe that I think looks good I will star it and come back to it later.

Which is exactly what I did over a year ago!!! I got this recipe of of Whitney's blog last year and just never made it.

October of last year to be exact.

I think it really intimidated me and I had to work up to some sort of cooking level I felt comfortable with.

However do not let it intimidate you it is super easy.

She shares the recipe with several pictures here

Here is the recipe:

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

Directions
Preheat the oven to 400 degrees F.

Brown ground beef in large skillet over medium-high heat for 8 to 10minutes 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.

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.

I didn't really change anything. I used fresh peppers and onion because fresh is always better.

I am planning on doing a cooking post and sharing where I get my favorite recipes pretty soon, I just keep forgetting or think it would be boring.

So I hope you try it!

Does anyone else get intimidated in the kitchen? We all know I have my phobia of cooking meat, which is getting better by the way!

I no longer stand over my meat in the kitchen and cry, because that was just weird.