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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

Nacho Pot Pie

This Nacho Pot Pie has a taco flavored filling of black beans and corn topped with a crushed tortilla chip crust. 

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Yield 8 servings
Author Christy Denney

Ingredients

  • 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

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 1/3 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.