Tex Mex Pot Pie

Discover a bold twist on comfort food with this Tex Mex Pot Pie, a savory masterpiece that marries hearty flavors with a flaky, golden crust. Packed with seasoned ground beef, black beans, sweet corn, and zesty diced tomatoes with green chilies, this dish bursts with vibrant Tex-Mex flair. A medley of chili powder, cumin, and paprika infuse the filling with smoky warmth, while melted cheddar cheese adds a luscious layer of richness. Topped with a buttery pie crust brushed to perfection, this pot pie is baked until irresistibly golden and bubbly. Perfect for a family dinner or casual gathering, it’s a satisfying fusion of classic pot pie coziness and spicy Southwest excitement. Serve it fresh out of the oven for a meal that’s both comforting and full of bold, crowd-pleasing flavor.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 medium bell pepper, diced
• 1 cup frozen corn kernels
• 1 cup black beans, drained and rinsed
• 1 can diced tomatoes with green chilies (like Rotel)
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup beef or chicken broth
• 1 cup shredded cheddar cheese
• 1 package refrigerated pie crust
• 1 egg, beaten

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet over medium-high heat, cook the ground beef until browned, breaking it up with a spatula as it cooks. Drain any excess fat.

Step 3

Add the diced onion, garlic, and diced bell pepper to the skillet. Sauté for 3-5 minutes, until the vegetables are softened.

Step 4

Stir in the frozen corn, black beans, diced tomatoes with green chilies (with juices), and tomato paste.

Step 5

Mix in the chili powder, cumin, paprika, salt, and black pepper. Stir to combine.

Step 6

Pour in the broth and bring the mixture to a simmer. Reduce the heat and let it cook for 5 minutes, stirring occasionally, until slightly thickened.

Step 7

Turn off the heat and stir in the shredded cheddar cheese. Mix until the cheese is melted and evenly distributed.

Step 8

Transfer the mixture into a deep-dish pie pan or oven-safe skillet.

Step 9

Roll out the refrigerated pie crust and place it over the filling, trimming any excess dough around the edges. Use a fork to crimp the edges to seal.

Step 10

Brush the top of the pie crust with the beaten egg to create a golden finish.

Step 11

Cut a few small slits in the crust to allow steam to escape during baking.

Step 12

Place the pot pie on a baking sheet (to catch any drips) and bake for 20-25 minutes, or until the crust is golden brown and flaky.

Step 13

Remove from the oven and allow the Tex Mex Pot Pie to cool for 5 minutes before serving.

Step 14

Serve warm and enjoy!

Nutrition Facts

Serving size	2046.6 grams (2046.6g)

Amount per serving	% Daily Value*
Calories	2985

Total Fat 174.10g	223%
Saturated Fat 77.80g	389%
Polyunsaturated Fat NaNg
Cholesterol 607mg	202%
Sodium 5986mg	260%
Total Carbohydrate 227.10g	83%
Dietary Fiber 36.00g	129%
Total Sugars 40.20g
Protein 152.40g	305%

Vitamin D 40IU	200%
Calcium 1137mg	87%
Iron 23mg	130%
Potassium 3859mg	82%

*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: 50.8%

Protein: 19.8%

Carbs: 29.4%