Nacho Pot Pie

This Nacho Pot Pie has a taco flavored filling of black beans and corn topped with a crushed tortilla chip crust. Nacho Pot Pie - a taco flavored filling of black beans and corn topped with a crushed tortilla chip crust. the-girl-who-ate-everything.com

My son actually came to me with this idea for dinner. He’s 10 years-old and helps make our tacos for Taco Tuesday every week. But this week he wanted to switch things up with this Nacho Pot Pie.Nacho Pot Pie - a taco flavored filling of black beans and corn topped with a crushed tortilla chip crust. the-girl-who-ate-everything.com

The base of any good pot pie is a good roux. To give this one a Mexican twist we added some Old El Paso taco seasoning to the butter before adding the flour. TheGirlWhoAteEverything_NachoPotPie_Step1_HorizontalTheGirlWhoAteEverything_NachoPotPie_Step2_HorizontalTheGirlWhoAteEverything_NachoPotPie_Step3_HorizontalMake sure you slowly whisk in the beef broth and milk to get a thick and creamy sauce.

TheGirlWhoAteEverything_NachoPotPie_Step4_HorizontalThis pot pie has black beans and corn in it!Nacho Pot Pie - a taco flavored filling of black beans and corn topped with a crushed tortilla chip crust. the-girl-who-ate-everything.comInstead of a crust, the filling is topped with crushed tortillas and melted cheese. Nacho Pot Pie - a taco flavored filling of black beans and corn topped with a crushed tortilla chip crust. the-girl-who-ate-everything.comEveryone loved it! Of course nachos must have sour cream, green onions, and tomatoes on top. Nacho Pot Pie - a taco flavored filling of black beans and corn topped with a crushed tortilla chip crust. the-girl-who-ate-everything.comI forgot to put some guacamole on top but I’m going to try that for sure next time!

Nacho Pot Pie
 
Serves: 8
Ingredients
  • 1 lb ground beef
  • ½ cup onion, diced
  • 1 teaspoon minced garlic
  • 1 (1 ounce) package tablespoons Old El Paso™ taco seasoning mix, divided
  • ⅓ cup water
  • ½ cup butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup flour
  • 3 cups beef broth
  • ¼ cup milk
  • 12 ounces frozen corn, thawed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 3 cups tortilla chips
  • 1½ cups shredded Mexican blend cheese
  • Optional toppings: sour cream, green onions, tomatoes
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large pot or Dutch oven, brown the beef and onions. Add the garlic and cook for another minute. Drain. Add 2 tablespoons of the taco seasoning and ⅓ cup water and cook until liquid has reduced. Remove from pan and set aside.
  3. In the same pot, melt butter over medium heat. Stir in remaining 2 tablespoons of taco seasoning, salt, and pepper. Add the flour and cook for a couple of minutes until thick. Slowly whisk in the beef broth and milk until combined and cook for 3-5 minutes or until mixture is thick. Stir in the reserved meat mixture, corn, and beans.
  4. Pour into an 11X17 inch baking dish. Top with crushed tortillas. Bake for 10 minutes. Sprinkle the cheese on top and bake for 2-4 minutes or until cheese is melted.
  5. Top with sour cream, green onions, and tomatoes.
Notes
For pretty presentation, place the sour cream in a resealable plastic bag. Snip off the corner of the bag and pipe it on top.

Make the beef mixture ahead of time to speed up the process for a weeknight meal.
Nacho Pot Pie - a taco flavored filling of black beans and corn topped with a crushed tortilla chip crust. the-girl-who-ate-everything.com

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Comments

  1. I love it! I actually thought there will be nachos inside and I am pleasantly surprised it is quite healthier!

  2. First of all I’ve gotta say I really identify with the “girl who ate everything” part. And what a great idea is this! The boyfriend and I made nachos on one of our first dates, so it’s a little bit special. I’m sure he’ll love this variety even more…

  3. this looks amazing! can’t wait to try it! thanks for always sharing creative new recipes!

  4. This is getting pinned for my next party…..if I decide that I can share!
    Kari
    http://www.sweetteasweetie.com

  5. hey girl I would love this! Yummy!

  6. Your son had a great idea, this sounds delicious!

  7. YUM!!!

  8. I am making this tonight w/ my leftovers from the Chicken, Lime and Cilantro I made two days ago in the slow cooker…http://allrecipes.com/recipe/218863/slow-cooker-cilantro-lime-chicken/ great way to mix it up a bit. Used Chicken Broth instead of Beef of course. So good!!!!

    And had enough of my chicken leftover to still freeze for my husbands lunch in a week or two.

  9. That’s sweet of him to cook with u guys and he will make an awesome husband and father some day 👍🙌

  10. Made this into a freezer meal today and kept one to eat. Would be easy to multiply too! Make as directed and keep cheese in separate baggie and chips on shelf. If making multiple batches, there is 3 3/4 cups of roux to add to the other ingredients in the freezer bag or aluminum dish. Thanks for sharing! DD is getting her wisdom teeth out tomorrow. Giving her some of her favorite stuff with this tonight!

  11. Truly enjoy your recipe. How complicated would it be to give the nutritional value, like fat, calories , fibres and sodium.

    • Kate | HappyForks.com says:

      I did quick check on nutritional value. One serving provides 372 kcal | Protein 11.5g | Fat 22.1 | Carbohydrates 34g | Fiber 4.9g | Sodium 1128 mg
      The exact numbers may vary depending on ingredients you use. For calculations I used a bag (125g) of plain salted tortilla chips and didn’t add optional topping ingredients.

  12. Yum! Your son had such a great idea. 🙂 We made this for dinner tonight and it was a big hit. Thanks for sharing the recipe Christy!