This is just what the name suggests that it is. A pot pie with a golden flaky crust, but instead of a chicken and vegetable filling this one has essentially a “taco meat” (with sauteed sweet peppers, onion, cheese, corn and salsa) filling. It is so good. I know it might sound a little weird but it’s weird in a very good way. Served with a dollop of sour cream and perhaps a few wedges of ripe avocado, this is a wonderfully satisfying dinner. This is packed full of flavor and spice without being too “hot”. I love the falvor of the sweet peppers in this and I LOVE the crunch from the corn.
(I’ll tell you a secret- I always add a can of sweet corn to my chili. Don’t knock it ’till you’ve tried it! I’ve made many believers along the way. )
I made this for dinner years and years ago before my boyfriend had developed an appreciation for sweet peppers so he wasn’t a fan of this dish. I stayed away from it for awhile because I would be the only one eating it (which certainly isn’t always a bad thing…). He has finally decided that he likes sweet peppers so I was so excited to make this again! You could use ground turkey or chicken in this to lighten it up. But then you are eating pie crust…
Speaking of pie crust, I cheated this time. I found rolled pie crusts on sale for 99 cents a pack at the grocery store a few days ago so I had to buy a few. You can barely make them for this price. You can certainly make your own crust. In my cherry pie with lattice crust post I included a recipe for a basic flaky pie crust that would work well for this recipe.
I made my own spice blend to use for seasoning the taco meat which was based on Alton Brown’s “Taco Potion #19”. It’s a good one. Adjust the salt and cayenne to taste. I have included the recipe here separately because I’m sure I will be referring to it, and using it over and over again. I did a post on a beef filling for tacos not too long ago but it wasn’t specifically a recipe for the seasoning mix, it included things like tomato sauce and build a thicker sauce around the meat. Both are good recipes to have in your arsenal. But I would go with using the seasoning blend for this pot pie because it has the desired amount of liquid. This recipe for taco seasoning makes a bit more than you actually need for the recipe although you could use all of it if you want a strongly seasoned dish. I weighed out 1.25 oz. since the original recipe called for one packet of store-bought taco seasoning and that is how much is in your standard packet.
(Adapted from “Taco Potion #19” by Alton Brown, found on foodnetwork.com)
*Depending on how “spicy” you want your meat to be this will season from 1- 1 ½ lbs. of ground meat
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons cornstarch
- 1-2 teaspoons kosher salt (to taste)
- 1 1/2 teaspoons hot smoked paprika
- 1 teaspoon ground coriander
- ¼-1/2 teaspoon cayenne pepper (to taste)
- Put all of the ingredients in a small jar (or plastic bag) and shake to combine. Store in an airtight container for up to 1 month.
Southwestern Taco Pot Pie
(Adapted from “Southwestern Taco Pot Pie” by Emeril found on foodnetwork.com)
- 1 pound lean ground beef
- 1.25 oz. store-bought or homemade Taco Seasoning Mix
- 1/3 cup water
- 1 tablespoon vegetable oil
- 2 ½ cups diced sweet peppers (I like to use a mix of red, yellow and green)*
- 1 ½ cups diced yellow onion*
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/4 tsp. salt
- 1/8 tsp. freshly ground black pepper
- 1 (11-ounce) can whole kernel corn (or Mexican Corn), drained
- 1/2 cup salsa (mild, medium or hot)
- 1 (15-ounce) package refrigerated pie crusts, softened as directed on package OR 2 crust recipe for pie crust
- 8 ounces Colby Jack cheese, shredded (about 2 cups)
- Preheat the oven to 400 degrees F with rack in the lower center position
- Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes 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 8-9 minutes or until tender, stirring occasionally.
- Remove from heat and 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. Or prepare dough according to recipe if making homemade crust.
- 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 35-45 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 if starting to darken too much. Let stand 5 minutes before serving.
- Store in refrigerator.
- Garnish as desired. Recommendations: sour cream, taco sauce, guacamole, avocado slices, green chilies
*If you prefer you may use a 1-pound packed of frozen green, red and yellow peppers and onions. Reduce cook time for veggies by a couple of minutes and drain off excess liquid after cooking them and before combining with spices, salsa, etc.