Another Pot Pie .... With a Twist!

***First off, let me say that I was BLOWN AWAY (not literally), by your gun comments yesterday! I loved it! Who knew so many of us were sharp shooters! :)***

This could very well be the tastiest thing to ever grace your lips. Remember the chicken pot pie I posted here several weeks ago? Well, it's nothing like it.

I got the recipe from a friend at work who got the recipe from Emeril Lagasse. She tried to get me to make it for months, and I was a little hesitant. I didn't think it could possibly be as good as she made it out to be.

That's where I was wrong.

Proudly presenting...

SOUTHWESTERN TACO POT PIE

First you brown some ground beef with lots of fabulous seasonings, corn, onions and preferably to husby and my taste - LOTS of green and red peppers.



It creates a beautiful and tasty filling for your Southwestern Taco Pie. Yum.

Then you take your pie crust, lay it in a pie dish and throw some cheese in the bottom.



Then you alternate: cheese, meat filling, cheese, meat filling, cheese.



Aren't the colors fantastic?

Now it's time to get out your 2nd pie crust (buy them in the package of 2's, and it will work out perfect), and cover it completely, cutting slits to let it breathe.



Bake at 400 for 30 minutes - covering the edges of your crust after the first 15.



Cut. Serve. Scarf.



Here is the full recipe with all of the instructions! :)

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.

BON APPETIT!