Mexican Pot Pie

Get ready to spice up dinner with this tantalizing Mexican Pot Pie recipe! Combining the comforting appeal of a classic pot pie with vibrant Tex-Mex flavors, this dish layers a flaky, golden pie crust over a hearty filling of seasoned ground beef (or turkey), black beans, sweet corn, and diced tomatoes with green chilies. The filling is infused with bold seasonings like chili powder, smoked paprika, and cumin, then topped with melty cheddar or Mexican blend cheese for an irresistible finish. Perfect for busy weeknights or casual gatherings, this easy-to-make pot pie bakes to perfection in just 35 minutes. Serve it with a garnish of fresh cilantro for a burst of freshness and watch it disappear from the table! Keywords: Mexican pot pie recipe, Tex-Mex comfort food, savory pie crust, ground beef pot pie, easy weeknight dinner.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Ground beef or ground turkey
• 1 medium Yellow onion, diced
• 3 cloves Garlic cloves, minced
• 1 large Red bell pepper, diced
• 1 cup Black beans, drained and rinsed
• 1 cup Frozen corn
• 1 teaspoon Chili powder
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 can (14 ounces) Diced tomatoes with green chilies
• 1 cup Shredded cheese (cheddar or Mexican blend)
• 2 rolls Refrigerated pie crusts
• 1 large Egg, beaten
• 2 tablespoons Fresh cilantro, chopped (optional, for garnish)

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Heat the olive oil in a large skillet over medium heat. Add the ground beef (or turkey) and cook until browned, about 5-7 minutes. Drain any excess grease.

Step 3

Add the diced onion, garlic, and red bell pepper to the skillet. Sauté for 3-4 minutes until softened.

Step 4

Stir in the black beans, frozen corn, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for an additional 2-3 minutes.

Step 5

Mix in the diced tomatoes with green chilies and simmer for 5 minutes. Remove from heat and stir in the shredded cheese.

Step 6

Unroll one of the pie crusts and press it into a 9-inch pie dish. Trim any excess dough hanging over the edges.

Step 7

Pour the filling mixture into the prepared pie crust, spreading it out evenly.

Step 8

Unroll the second pie crust and lay it over the top of the filling. Seal the edges by pinching together the top and bottom crusts, and trim any excess dough.

Step 9

Cut a few small slits in the top of the crust to allow steam to escape. Brush the top crust with the beaten egg for a golden finish during baking.

Step 10

Bake the pot pie in the preheated oven for 30-35 minutes, or until the crust is golden and flaky.

Step 11

Allow the pie to cool for 5 minutes before slicing and serving. Garnish with chopped cilantro, if desired.

Nutrition Facts

Serving size	2181.4 grams (2181.4g)

Amount per serving	% Daily Value*
Calories	4143

Total Fat 274.50g	352%
Saturated Fat 102.70g	514%
Polyunsaturated Fat 2.70g
Cholesterol 626mg	209%
Sodium 6051mg	263%
Total Carbohydrate 299.60g	109%
Dietary Fiber 41.50g	148%
Total Sugars 35.20g
Protein 149.00g	298%

Vitamin D 64IU	320%
Calcium 1185mg	91%
Iron 27mg	150%
Potassium 3622mg	77%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 14.0%

Carbs: 28.1%