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 is comfort food with a Mexican twist. This easy dinner is a great way to switch up Taco Tuesday.
NACHO POT PIE
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.
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.
Make sure you slowly whisk in the beef broth and milk to get a thick and creamy sauce.
This pot pie has black beans and corn in it!
Instead of a crust, the filling is topped with crushed tortillas and melted cheese.
Everyone loved it! Of course nachos must have sour cream, green onions, and tomatoes on top.
I forgot to put some guacamole on top but I’m going to try that for sure next time!
OTHER MEXICAN RECIPES
- Taco Pasta
- Nacho Chicken
- Grilled Shrimp Tacos with Avocado Salsa
- Mini Chicken Chimichangas
- Grilled Chicken Tacos with Feta Cream
- Watermelon Salsa
- Baked Chicken Chimichangas
- Taco Pizza Rolls
- Taco Lasagna
- Cilantro Lime Rice
Nacho Pot Pie
- 1 lb ground beef
- 1/2 cup onion, diced
- 1 teaspoon minced garlic
- 2 (1 ounce) packages Old El Paso™ taco seasoning mix, divided
- 1/3 cup water
- 1/2 cup butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup flour
- 3 cups beef broth
- 1/4 cup milk
- 12 ounces frozen corn, thawed
- 1 (15 ounce) can black beans, drained and rinsed
- 3 cups tortilla chips
- 1 1/2 cups shredded Mexican blend cheese
- Optional toppings: sour cream, green onions, tomatoes
- Preheat oven to 350 degrees.
- 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 1/3 cup water and cook until liquid has reduced. Remove from pan and set aside.
- 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.
- 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.
- Top with sour cream, green onions, and tomatoes.
So yummy, so easy to make. It’s a total hit in our home.
Can you use a 9×13 dish?
Yes that works!
“Is this nacho cheese?” “The chips give it a nice crunch!” “Is there enough for me to have thirds?” “Can you make this again tomorrow night?”
Thanks for the delicious recipe! Every recipe I’ve tried from your site (which I seem to cook almost exclusively from…) has been, as my husband said, “Not just great, but way above average.”
Haha well that’s quite the compliment!!
A 1 oz packet of taco seasoning will only have 2 T total.
1 oz = 30mL
1 T = 15mL
1 oz = 2 T
Is it 1T in the beef + 1T in the sauce = 1 oz packet or
2T in the beef + 2T in the sauce as written = two of the 1 oz packets?
Sorry if that was confusing. It’s 4 tablespoons total so 2 (1 ounce) packages.
Not really fond of black beans. I saw the “refried” beans comment. Would kidney beans work?
Sure. Kidney beans would work.
I was wondering if the chips tend to get soggy or if it would be okay to transport to a potluck?
You could transfer it to a potluck!
Can I do this without the butter? Or at least, decrease the amount a lot? A whole stick of butter just seems like so much….
I added green chillies and cheese to the sauce to make a queso dip sauce then added the meat mixture I wish I would of made more so I could top it after completing cooking it.
Thanks for the feedback.
I saw the nutritional information that “Kate” had posted last year, and I think the sodium content would look a lot better if she were to recalculate it using ‘unsalted tortilla chips’. I know they have those at my local store. I’m going to make THIS one next week, after I get some tortilla chips (unsalted), some sour cream, some black beans, and some green onion. Already have the stuff written on my grocery list now. Can’t wait to see how good it turns out! 😀
Thanks for the tip!
Is the baking dish size right? It says 11 x 17, but it looks like a Pyrex baking dish & doesn’t look that large in the photo with the spoon, wondering if it should be 11 x 7? Thanks for clarifying.
It’s definitely an 11X17. The picture can be deceiving.
Delicious! Quick & easy is what I like. Husband loved it & wants to know when we are having it again. Thank you!
Haha. That’s good to hear.
Looks fabulous. I can do this! Thank you!
Hi. First post ever! When I made this I didn’t have hamburger, sour cream, or green onion. I used Italian sausage, white onion, avocado and ranch dressing. My husband who will eat anything but doesn’t really like anything REALLY liked this. Thanks.
Well I feel honored! Glad it worked out with those changes. Sounds delicious Shari!
Wonder when you added the avacado.
I made this tonight. SOOOOO good!! I only changed one thing (kind of a big thing though…) I forgot to get the black beans. So I improvised and put a base of refried beans on the bottom of the pan, then layered the meat/taco gravy mixture, and finished with the taco chips. I put the cheese on right away, instead of adding it later. AMAZING !!! Thanks for a great recipe! Adding it to my collection!
So glad you enjoyed it Anne.
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!
Thank you Pam. I love hearing that.
Truly enjoy your recipe. How complicated would it be to give the nutritional value, like fat, calories , fibres and sodium.
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.
Thank you Kate!
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!
That’s sweet of him to cook with u guys and he will make an awesome husband and father some day 👍🙌
Yes he will!
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.
Ooh Yum! That sounds fantastic!
Your son had a great idea, this sounds delicious!
hey girl I would love this! Yummy!
This is getting pinned for my next party…..if I decide that I can share!
this looks amazing! can’t wait to try it! thanks for always sharing creative new recipes!
You’re sweet. Thank you Kristi!
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…
Haha. I’m glad you love eating like I do.
I love it! I actually thought there will be nachos inside and I am pleasantly surprised it is quite healthier!
Hey, but I like your thinking. 🙂