Easy Taco Pot Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a large deep-dish pie pan with cooking spray.
• Heat a large skillet over medium-high heat. Break ground beef into small pieces and add to hot skillet; cook and stir until the beef is crumbly and no longer pink, 7 to 10 minutes. Drain and discard any excess grease. Season drained beef with taco seasoning.
• Press refrigerated dough into the bottom of the prepared pan. Spread refried beans in an even layer onto the dough. Spread sour cream into a layer atop the refried beans. Sprinkle ground beef evenly over the sour cream; top with salsa and Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbly and crust has browned, 25 to 30 minutes.

Steps:

• Brown ground beef and onions in a large skillet.
• Add taco seasoning, and diced tomato and stir to mix.
• Roll dough out thin into 8 inch discs.
• Place the dough disc into a section of of large a coated 6 muffin pan. The dough will overlap, you will need it.
• Fill the dough cup 1/2 full with the taco mixture.
• Add about a tablespoon of sour cream, cheese, and a jalapeno slice or two, depending on desired heat.
• Fill the cup the rest of the way to the top.
• Fold the flaps over the top of the taco mixture, brushing the egg wash onto the dough flaps to "glue" the pie closed. Repeat until out of ingredients.
• Preheat oven to 350°F.
• Bake for 10-12 minutes.
• Let sit for 10 minutes.

Steps:

• Heat oven to 400°F. Cook beef and onion in ovenproof 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in taco sauce. Sprinkle with cheese.
• Stir remaining ingredients until blended. Pour over beef mixture.
• Bake about 30 minutes or until golden brown.

Steps:

• Preheat the oven to 400 degrees F.
• Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
• Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
• Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
• Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
• Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
• Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.

Steps:

• In a skillet, cook beef over medium heat until no longer pink; drain. Add the taco seasoning, water and olives. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Separate crescent dough into eight triangles and place in a 9-in. deep-dish pie plate with points toward the center. Press onto the bottom and up the sides of pan to form crust; seal perforations. Sprinkle half the corn chips over crust. Spoon beef mixture over chips. Spread sour cream over beef. Sprinkle with cheddar cheese; top with remaining chips., Bake, uncovered, at 375° for 20-25 minutes until golden brown. Serve topped with lettuce and tomatoes.

Steps:

• Heat oven to 400°F.
• Grease 9 inch pie plate.
• Cook ground beef and onion in skillet over medium heat stirring occasionally until beef is brown; drain.
• Stir in seasoning mix (dry).
• Spoon into pie plate; top with chilies.
• Stir milk eggs and Bisquick mix until blended.
• Pour into pie plate.
• Bake about 25 minutes or until knife inserted in center comes out clean.
• Sprinkle with cheese.
• Bake 8 to 10 minutes longer.
• Cool 5 minutes.
• Serve with salsa and sour cream.

Steps:

• Preheat oven to 350°. Unroll crescent dough and separate into triangles. Press onto bottom of a greased 9-in. pie plate to form a crust, sealing seams well. Bake until golden brown, 18-20 minutes., Meanwhile, in a large skillet, cook chicken over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in taco seasoning, green chiles, water and salsa; bring to a boil. , Spoon into crust; sprinkle with cheese. Bake until cheese is melted, 8-10 minutes., Top with lettuce, peppers, tomato, green onion and pickled jalapeno. Serve with sour cream and additional salsa.