Taco Pot Pie

For those lucky soles that got my cookbook for Christmas this year (or those of you who bought one), I will be posting additional Beef, Pork and Chicken recipes here on my blog. These will be new creations or old ones that I didn't have time to perfect before the first printing.

This Taco Pie recipe uses one portion of my Zesty Beef filling but you could substitute regular taco filling instead. If you like pot pie, this one is a delight!

Taco Pot Pie

A twist on the standard comfort food…and so easy!
2-3 cups                     Zesty Beef Filling or taco filling
2 cups                        frozen mixed vegetables (or 1 cup frozen corn and 1 cup frozen peas)
1 can                          diced potatoes, well drained
1 can                          fiesta nacho soup (10 ¾ oz)
1 can                          diced tomatoes (if you like it spicier use tomatoes with green chilies), slightly drained
2 cups                        cheddar cheese
1 box                          refrigerated pie crust, softened (2 crusts)
                                  sour cream
                                  chopped fresh cilantro

Preheat oven to 425 degrees. Prepare pie crusts according to package directions using a 9-inch pie plate.

In a bowl, combine Zesty Beef Filling, frozen vegetables, potatoes, soup and tomatoes; pour into bottom pie crust. Top with cheese and add top crust, fold edges under bottom crust and crimp edges to seal. Make several slits in top for venting.

Bake for 45 to 50 minutes until golden brown. Use a pie shield part of the time to prevent over browning. Serve by cutting into wedges and top with sour cream and cilantro

Serves:  6  

Notes:  If you like the taste of enchilada sauce, you might try adding a 10 oz. can of enchilada sauce to the beef mixture as well.