Tex Mex Pot Pie
Discover a bold twist on comfort food with this Tex Mex Pot Pie, a savory masterpiece that marries hearty flavors with a flaky, golden crust. Packed with seasoned ground beef, black beans, sweet corn, and zesty diced tomatoes with green chilies, this dish bursts with vibrant Tex-Mex flair. A medley of chili powder, cumin, and paprika infuse the filling with smoky warmth, while melted cheddar cheese adds a luscious layer of richness. Topped with a buttery pie crust brushed to perfection, this pot pie is baked until irresistibly golden and bubbly. Perfect for a family dinner or casual gathering, it’s a satisfying fusion of classic pot pie coziness and spicy Southwest excitement. Serve it fresh out of the oven for a meal that’s both comforting and full of bold, crowd-pleasing flavor.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 cup frozen corn kernels
- 1 cup black beans, drained and rinsed
- 1 can diced tomatoes with green chilies (like Rotel)
- 2 tablespoons tomato paste
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup beef or chicken broth
- 1 cup shredded cheddar cheese
- 1 package refrigerated pie crust
- 1 egg, beaten
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spatula as it cooks. Drain any excess fat.
Add the diced onion, garlic, and diced bell pepper to the skillet. Sauté for 3-5 minutes, until the vegetables are softened.
Stir in the frozen corn, black beans, diced tomatoes with green chilies (with juices), and tomato paste.
Mix in the chili powder, cumin, paprika, salt, and black pepper. Stir to combine.
Pour in the broth and bring the mixture to a simmer. Reduce the heat and let it cook for 5 minutes, stirring occasionally, until slightly thickened.
Turn off the heat and stir in the shredded cheddar cheese. Mix until the cheese is melted and evenly distributed.
Transfer the mixture into a deep-dish pie pan or oven-safe skillet.
Roll out the refrigerated pie crust and place it over the filling, trimming any excess dough around the edges. Use a fork to crimp the edges to seal.
Brush the top of the pie crust with the beaten egg to create a golden finish.
Cut a few small slits in the crust to allow steam to escape during baking.
Place the pot pie on a baking sheet (to catch any drips) and bake for 20-25 minutes, or until the crust is golden brown and flaky.
Remove from the oven and allow the Tex Mex Pot Pie to cool for 5 minutes before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 936 mg | 41% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 7.1 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 188 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 577 mg | 12% | |
*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.
