Southwestern Taco Pot Pie Recipes

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SOUTHWESTERN TACO POT PIE



Southwestern Taco Pot Pie image

Make and share this Southwestern Taco Pot Pie recipe from Food.com.

Provided by invictus

Categories     Savory Pies

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb lean ground beef
1 1/4 ounces taco seasoning
1/3 cup water
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon salt
1/8 teaspoon pepper
11 ounces whole kernel corn
1/2 cup salsa
2 deep dish pie shells
2 cups cheddar cheese, shredded

Steps:

  • Preheat oven to 400°F.
  • Brown ground beef in a large skillet over medium-high heat and drain. Add taco season, water, garlic, and onion powder. Stir until coated. Add corn and salsa to meat mixture.
  • Put 1 cup of cheddar cheese on the bottom of pie crust. Add meat mixture, cover with remaining cheese, and cover with top crust.
  • Bake for 30 minutes, or until golden brown.

Nutrition Facts : Calories 553.5, Fat 34.4, SaturatedFat 15.6, Cholesterol 88.7, Sodium 957.4, Carbohydrate 33.4, Fiber 1.9, Sugar 4.2, Protein 28.2

SOUTHWESTERN TACO POT PIE



Southwestern Taco Pot Pie image

Ground beef, peppers, corn, onions and cheeses all snuggled up like a pot pie between two crusts!Barry Conway submitted this winning entry to Emeril's Pie Contest. I watched him make this the other night and decided to try it. It's easy to see why this pie was a winner! It is just oustanding and a snap to put together. A great family meal, I would suggest a guacamole salad on the side. Watch the cook time! I only baked for 20 minutes.

Provided by Denise

Categories     Savory Pies

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning mix
1/3 cup water
1 tablespoon oil
1 (1 lb) package frozen 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 shredded colby-monterey jack cheese or 8 ounces Mexican blend cheese (2 cups)
sour cream
taco sauce

Steps:

  • Preheat oven to 400 degrees F.
  • 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 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.
  • Store in refrigerator.
  • 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.

Nutrition Facts : Calories 1110.9, Fat 73.3, SaturatedFat 29.3, Cholesterol 127.6, Sodium 1669.4, Carbohydrate 71.3, Fiber 3.3, Sugar 8.1, Protein 42.5

SOUTHWESTERN POT PIE



Southwestern Pot Pie image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

3 tablespoons unsalted butter
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
2 tablespoons all-purpose flour
One 10-ounce bag (about 2 cups) frozen chopped onion and pepper mix
One 15-ounce can black beans, drained and rinsed
1 chipotle in adobo sauce (from a 7-ounce can), chopped, plus 1 tablespoon adobo sauce
1 cup frozen corn kernels
One 4.5-ounce can green chiles
2 cups chicken stock
1 small rotisserie chicken, meat shredded (about 2 1/2 cups), bones and skin discarded
One 16.3-ounce can flaky refrigerator biscuits, each biscuit peeled in half along the middle layer
1/2 cup crema or sour cream
1/4 cup fresh cilantro leaves
Thinly sliced Fresno chile and lime wedges, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
  • Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
  • Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

SOUTHWEST TACO POT PIE RECIPE



Southwest Taco Pot Pie Recipe image

Provided by DDownes

Number Of Ingredients 14

1 red pepper
1 green pepper
1 yellow pepper
1 large onion
1 lb. ground beef
1 pkg taco seasoning
1/3 c. water
1 tsp onion powder
1 tsp garlic powder
salt, pepper
1/2 c. salsa
1 can corn, drained
8 oz. mexican blend cheese or cheddar cheese
2 pie crusts, thawed

Steps:

  • brown ground beef. drain and add taco seasoning and water, stir to coat meat. heat oil in large pan. add peppers and onion, cooking until tender. drain cooked vegetable, pat dry with paper towels. add onion and garlic powders, salt and pepper, salsa and corn to meat mix. pat 1 pie crust in pie pan. sprinkle 1/2 c. cheese on pie crust. Place 1/2 of meat mix on cheese. sprinkle with 3/4 c. cheese. Place rest of meat on top, pat down and then top with remaining cheese. Top with second crust and slit in several places. Bake for 15 minutes or until crust is golden brown. Cover edge of crust with pie crust shield and bake another 15 minutes. Let stand 5-10 minutes before serving. Store in refrigerator.

SOUTHWESTERN POT PIE



Southwestern Pot Pie image

An easy cornbread mix makes the savory topper for a vegetarian pot pie.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 4

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
2 cups cubed peeled sweet potatoes or butternut squash
1 jar (16 oz) Old El Paso™ Thick 'n Chunky salsa (2 cups)
1/2 cup water
1/4 teaspoon ground cinnamon
1 cup frozen corn
1 can (15 oz) Progresso™ chick peas (garbanzo beans), drained
1 pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix
1/2 cup milk
1 tablespoon vegetable oil
1 tablespoon roasted sunflower nuts, if desired

Steps:

  • In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat. Cover; simmer 20 to 25 minutes or until squash is tender. Stir in corn and beans.
  • In medium bowl, mix cornbread mix, milk and 1 tablespoon oil. Stir in nuts. Drop dough by large spoonfuls onto vegetable mixture. Cover; simmer about 15 minutes or until toothpick inserted in center of dumplings comes out clean.

Nutrition Facts : Calories 550, Carbohydrate 97 g, Cholesterol 0 mg, Fat 2, Fiber 9 g, Protein 14 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 1340 mg, Sugar 21 g, TransFat 0 g

IMPOSSIBLY EASY SOUTHWESTERN PIE



Impossibly Easy Southwestern Pie image

No matter where you live, this southwestern pie, packed with black beans, cheese and salsa, is sure to please.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 9

1 1/2 cups whole kernel corn
8 medium green onions, chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/3 cup shredded Cheddar cheese
1/2 cup Original Bisquick™ mix
1/2 cup Old El Paso™ Thick 'n Chunky salsa
1/2 cup milk
2 eggs
Additional Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
  • Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
  • Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 80 mg, Fiber 7 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 540 mg

DUTCH OVEN SOUTHWESTERN CHICKEN POT PIE



Dutch Oven Southwestern Chicken Pot Pie image

This is an easy weeknight, one-pot meal with lots of flavor and nutrition. It's basically a black bean and chicken chili with a layer of cornbread crust on top, all cooked in a Dutch oven.

Provided by jennbnsf

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 6

Number Of Ingredients 17

1 tablespoon olive oil
1 pound skinless, boneless chicken breast, diced
2 medium carrots, diced
2 stalks celery, diced
1 red bell pepper, diced
1 bunch scallions, diced
1 (15 ounce) can diced tomatoes with green chiles, undrained
2 (15 ounce) cans black beans, drained and rinsed
4 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons granulated garlic
2 teaspoons onion powder
¼ teaspoon hot smoked paprika, or more to taste
salt and ground black pepper to taste
1 (8.5 ounce) package dry corn muffin mix
⅓ cup milk
1 egg

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Heat oil in a Dutch oven over medium heat. Add chicken. Cook, stirring occasionally, until no longer pink inside, 5 to 7 minutes. Add carrots, celery, bell pepper, and scallions and cook until tender, about 5 minutes. Add tomatoes, black beans, chili powder, cumin, garlic, onion powder, paprika, salt, and black pepper. Stir to combine. Cook until heated through, about 5 minutes more.
  • While mixture simmers, combine cornbread mix with milk and egg in a bowl.
  • Remove Dutch oven from heat and spread cornbread batter on top of chicken mixture to form the crust.
  • Place Dutch oven in the preheated oven and bake until cornbread is golden and beginning to brown, 20 to 25 minutes.

Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.6 g, Cholesterol 71.9 mg, Fat 11.6 g, Fiber 17.4 g, Protein 30.3 g, SaturatedFat 2.7 g, Sodium 1437.3 mg, Sugar 4.2 g

SOUTHWESTERN BREAKFAST TACOS



Southwestern Breakfast Tacos image

Southwestern breakfast tacos to spice up your morning. Garnish with salsa, shredded lettuce, hot sauce, or garnish of choice.

Provided by S T Andersen

Categories     Main Dish Recipes     Taco Recipes

Time 20m

Yield 2

Number Of Ingredients 10

cooking spray
2 eggs
½ cup turkey sausage
¼ cup chopped onion
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon chopped jalapeno pepper
1 teaspoon garlic salt
¼ cup habanero-flavored Cheddar cheese
2 (6 inch) corn tortillas

Steps:

  • Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
  • Heat a large skillet over medium-high heat. Add turkey sausage, onion, chili powder, cumin, jalapeno, and garlic salt. Cook and stir until sausage is browned and crumbly, 5 to 7 minutes.
  • Divide scrambled eggs, Cheddar cheese, and sausage mixture between tortillas.

Nutrition Facts : Calories 320.7 calories, Carbohydrate 17.8 g, Cholesterol 246.5 mg, Fat 18.2 g, Fiber 3.7 g, Protein 23.8 g, SaturatedFat 7 g, Sodium 1609.3 mg, Sugar 1.9 g

SOUTHWEST BEEF PIE



Southwest Beef Pie image

This meaty delight will have the family coming back for seconds! Hearty and filling, it's sure to be an instant classic. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 cups coarsely crushed nacho-flavored tortilla chips
1-1/2 pounds ground beef
1 can (8 ounces) tomato sauce
1/2 cup water
1 envelope taco seasoning
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 375°. Place tortilla chips in an ungreased 9-in. pie plate; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomato sauce, water, taco seasoning and pepper. Bring to a boil; cook and stir 2 minutes or until thickened., Spoon half of the meat mixture over chips; sprinkle with half of the cheese. Repeat layers. , Bake, uncovered, 10-15 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 448 calories, Fat 26g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 1035mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 31g protein.

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Top Asked Questions

What is the best recipe to make a homemade salsa pie?
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.
What is the best way to cook a vegetarian pot pie?
An easy cornbread mix makes the savory topper for a vegetarian pot pie. In 4-quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook about 5 minutes, stirring occasionally, until crisp-tender. Stir in sweet potatoes, salsa, water and cinnamon. Heat to boiling; reduce heat.
What is the best way to cook taco meat?
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.
How do you make a 2-crust pie?
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.

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