Southwestern Taco Pot Pie
Get ready to elevate your family dinner game with this Southwestern Taco Pot Pie, a comforting fusion of classic pot pie and bold Tex-Mex flavors! This crowd-pleasing recipe features a savory filling of seasoned ground beef, bell peppers, black beans, corn, and diced tomatoes with green chilies, all nestled between layers of buttery, flaky pie crust. Topped with gooey melted cheddar cheese and a golden, egg-brushed crust, this dish brings the vibrant, zesty essence of tacos into a hearty, sliceable form perfect for any occasion. With a prep time of just 20 minutes and simple, pantry-friendly ingredients, Southwestern Taco Pot Pie is your go-to for a flavorful, family-friendly meal that’s sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced yellow onion
- 1 medium, diced bell pepper (any color)
- 2 tablespoons taco seasoning
- 1 14.5-ounce can, drained diced tomatoes with green chilies
- 1 15-ounce can, rinsed and drained black beans
- 1 cup frozen corn kernels
- 1 cup shredded cheddar cheese
- 1 package (2 crusts for top and bottom) refrigerated pie crust
- 1 large, beaten egg
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, cooking for 3-5 minutes until softened.
Add ground beef to the skillet and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease.
Stir in the taco seasoning, diced tomatoes with green chilies, black beans, and frozen corn. Cook for another 5 minutes until well combined and heated through. Remove from heat.
Unroll one pie crust and fit it into a 9-inch pie dish. Trim any excess crust hanging over the edges.
Spoon the beef filling into the pie dish, spreading it out evenly. Sprinkle shredded cheddar cheese on top of the filling.
Unroll the second pie crust and place it over the filling. Trim the edges and crimp together the top and bottom crusts to seal.
Using a sharp knife, cut a few small slits in the top crust to allow steam to escape during baking.
Brush the beaten egg evenly over the top crust for a golden, shiny finish.
Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden brown.
Remove from the oven and allow the pot pie to cool for 5-10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
3228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 192.4 g | 247% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 662 mg | 221% | |
| Sodium | 7114 mg | 309% | |
| Total Carbohydrate | 239.9 g | 87% | |
| Dietary Fiber | 43.1 g | 154% | |
| Total Sugars | 39.5 g | ||
| Protein | 157.7 g | 315% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1192 mg | 92% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2838 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
