Categories: Mexican, fast dinner, pot pie

Ingredients

• 1 lb lean ground beef
• 1 1.25 oz package of taco seasoning mix
• 1/3 cup water
• 1 tb. oil
• 1 1-lb. package frozen green, red and yellow peppers and onions*
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 11-oz. can whole kernel corn, drained
• 1/2 c salsa
• 1 package refrigerated pic crusts, softened as directed
• 8 oz. shredded cheese (recommend Colby/Jack or Mexican blend)

Directions

1. Preheat oven to 400

2. Brown beef in large skillet over med-high heat until throroughly cooked. Drain. Add taco seasoning and water, mix until well coated.

3. Heat oil in large saucepan over med-high heat. When hot, add peppers/onions, cook until soft, stirring occasionally. Remove from heat and drain. Add garlic and onion powders, salt, pepper, corn, and salsa. Stir well and set aside.

4. Prepare crusts as directed on package for 2-crust pie in 9" pan.

5. Combine veggies and beef. Sprinkle 1/2 c cheese into bottom of crust. Top with 1/2 veggie/beef mixture. Layer in 3/4 c cheese. Top with other 1/2 of beef mixture. Top with remaining cheese. Place second crust, flute edges and vent in several places.

6. Bake 30 minutes or until crust is golden brown.

7. *If using fresh peppers and onions, use 1 1/2 c chopped onions and 2 1/2 c chopped peppers.

8. Substitutions: sometimes we add in a layer of black olives, chopped cilantro, or black beans. This could be made meatless with black beans instead of ground beef. Also, I don’t mix the veggies and beef together, I just layer them like lasagne or something. Yummy!

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