If you love tacos, you’ll love taco pot pie. It’s everything you’d eat in a taco stuffed into a buttery pie crust and baked up till golden!
Taco pot pie wasn’t my idea. Years ago, I watched an episode of Emeril Live! on Food Network. He had a pie contest and the winner was a taco pot pie. I remember thinking, “Why didn’t I think of that?” I made it a few times and it was indeed delicious and a genius idea. Now, I will say that it had a lot of packaged ingredients: packaged pie crust, taco seasoning from a packet, and frozen fajita vegetables. Now, if you want to use a boxed pie crust, I won’t judge you. Pie crusts can be a pain. Heck, I’ll even understand if you want to use a packet of taco seasoning…though my taco seasoning here is so easy. Just throw a few spoonfuls of things in the pan and you’re good. Frozen vegetables though? I really don’t get the point when it takes five minutes to cut up an onion and a pepper.
I love a good taco. And I love a good pot pie. While I adore a Mexico City taco-soft corn tortilla, no cheese, tons of chopped cilantro and onions (this and salsa are the only ways I can eat raw onion without wanting to burst into tears), I love a good American-style hard shell taco with saucy ground beef and orange cheddar. This taco pot pie is an American-style taco in a pie crust, and it is glorious…the best of both worlds.
Funny story for you, though. The picture of the slice of pot pie? From the next day. When I sliced the pot pie and lifted it out of the pan, it fell apart everywhere. Taco pot pie (well, all pot pie, really) just cuts better when it’s cold. It still tasted great, even falling apart on the plate.
If you love tacos, do me a favor and make taco pot pie!
Yield: 6-8 servings
10 minPrep Time:
40 minCook Time:
- dough for a double crust pie (I used this recipe )
- 1 tablespoon vegetable, canola, or olive oil
- 1 medium onion, thinly sliced
- 1/2 red, yellow, or orange pepper, seeded and thinly sliced
- 1 jalapeño, seeded and thinly sliced (optional)
- 1 pound ground beef
- 2 teaspoons cornstarch
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon dried minced onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- pinch of ground cumin
- 1/4 teaspoon cayenne pepper (optional)
- 4 ounces cheddar cheese, grated
- 1 large egg, beaten with 1 tablespoon of water
- toppings: sour cream, salsa, avocado, guacamole
- Preheat the oven to 350 degrees. In a 10-inch skillet, preheat the oil over medium heat. Sauté the onions and peppers until slightly blackened around the edges.
- Add the ground beef and cook until completely browned. Drain away any excess fat. Add the cornstarch and spices and stir to combine completely. Cook until thickened and the flavors meld. Remove from the heat.
- Roll out the bottom crust into a 9-inch Pyrex plate. Fill with the ground beef mixture. Distribute the cheese on top. Roll out the top crust and place on top. Trim the edges and fold them over and crimp. Cut slits in the top.
- Place the pie plate on a baking sheet. Brush with the egg wash. Bake for 25-30 minutes, until lightly browned on top (I actually used the broiler to brown the top a little more). Remove from the oven and allow to cool for 10 minutes. Slice and serve with desired toppings.
Click here to print the recipe for taco pot pie!