Southerwestern Taco Pot Pie

Here’s another tasty recipe I discovered while searching around online. I had my tasters up for tacos but wanted to try something different instead of the typical shell or tortilla.  It occured to me that a pie crust might work well so I began searching around for a pot pie recipe.

The one I found was at but I wasn’t impressed with all the ingredients.  For one, I NEVER have refrigerated pie crusts in the house.  Blah!  Don’t think I ever really want to for that matter. 🙂  Also, knowing my family, putting corn into a dish never sits well in their stomachs.  I was envisioning the diaper changes to come after the meal, so I deleted the corn from the recipe and instead added some black beans and diced tomatoes.  Both ingredients are easier for the little ones to chew and added more protein.

Using homemade pie crusts along with fresh ingredients vs. the frozen ones called for in the original recipe had a delicious result.  Not too spicy for my little ones yet extremely filling and full of flavor.  It totally satisfied my taco craving! 🙂

Start off with mixing your pie crust dough together.  Add 2 C. flour with a dash of salt.  Give it a quick mix then add in 12 T. cold butter divided.  Using a pastery cutter, blend the butter and flour mixture together until you end up with pea-sized balls.  Then add 4 T. ice water.

Form a ball using your hands to mix the ice water into the mixture.  (I believe I ended up using a total of 6 T. ice water to get the consistency you see here.  Depends on the humidity and temperature inside the kitchen.)

Once you get a nice ball formed, wrap it tightly with plastic wrap and flatten before placing inside the refrigerator until you are ready to roll out your two crusts.  Remember the key to a good pie crust is keeping the dough as cold as possible.  The more you handle it, the softer it becomes and will fall apart from the heat of your hands.

While the pie dough chills, begin browning the hamburger meat along with the onions and green peppers.  When the meat is cooked through, drain the juice from the pan and add in your seasonings and 1/3 C. water.

Next mix in your diced tomatoes, black beans and salsa.  Once that is done, set your pan aside and pull out your pie dough from the refrigerator and prepare your pie dish.

Again I LOVE using parchment paper to the point I feel like I am a parchment paper fanatic!  Haha!  It really does help cut down on the mess and makes rolling out the pie crusts super easy and light and flaky because you don’t have to add flour to your work surface and rolling pin.

Cut your dough into two equal parts and place one part between a folded piece of the parchment paper.  Using a rolling pin, work the dough around in a circle until you get the desired size needed.

Gently remove the dough from the parchment paper and line a sprayed pie pan.  Press the dough into the pan so that the crust is snug against all the sides and bottom.  Sprinkle with 1/2 C. cheese.  Layer in half the meat mixture and press down.

Sprinkle with 3/4 C. cheese then the remaining half of the meat mixture before covering with another 3/4 C. cheese.  Press everything down so it is nice and tight inside the pie pan.

Prepare the second half of the pie dough the same as the first then gently lay across the top of the pie.  Crimp the edges and cut slits in the top for ventilation.

Bake at 400 degrees for 30 minutes.  You might want to place the pie dish on a baking sheet before baking so that any excess liquids that leak out won’t burn in your oven.  Remove from oven when finished baking and let set 5 minutes before serving.

This was all that was left after our family inhaled it for dinner. 🙂 Topped each portion with a dollop of sour cream and a little extra spinkle of cheese (the boys loved that!) along with a side salad.

So here is the adapted recipe I came up with. 

Southwestern Taco Pot Pie


  • 1 lb. ground been                                                                     
  • 1 pkg. taco seasoning                                                              
  • 1/3 C. water                                                                            
  • 2 ½ C. green pepper, diced                                                     
  • 1 ½ C. onion, diced                                                                
  • 1 tsp. garlic powder                                                                 
  • 1 tsp. onion powder
  • ¼ tsp. salt    
  • 1/8 tsp. pepper 
  • 1 can diced tomatoes
  • ½ C. salsa
  • 1 can black beans, drained
  • 2 C. shredded cheese
  • 1 recipe pie crust                                                                           

DIRECTIONS:  Preheat oven to 400 degrees.  Brown ground beef in large skillet with green peppers and onion.  Drain and add taco seasoning mix and water; mix until beef mixture is well coated.  Add garlic and onion powders, salt, pepper, corn and salsa, stir well and set aside.  Prepare pie crusts.  Combine salsa, tomatoes and beans with the beef mixture; mix well.  Sprinkle ½ C. cheese evenly on bottom of crust-lined pan.  Spread ½ of beef mixture evenly in pan over cheese, pat down.  Sprinkle ¾ C. cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining ¾ C. cheese.  Top with second crust and flute; slit in several places.  Bake for 30 minutes or until crust is golden brown.  Let stand 5 minutes before serving.  Garnish with a dollop of sour cream.

Simple Pie Crust

INGREDIENTS (for crust – makes 2):

  • 12 T. chilled butter
  • 2 C. flour
  • 4 T. ice water
  • Dash of salt

DIRECTIONS:  In a large bowl combine flour and salt.  Slice butter into 12 individual pieces and add to bowl.  With a pastry cutter, blend until mixture resembles pea-sized balls.  Add ice water and mix by hand until dough forms a ball.  Wrap tightly in plastic wrap and place inside frig until ready to roll into a pie crust. 


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