Taco Pie

I have an affection for pot pies.  Anything baked in a pie crust is appetizing to me.  The other day, walking through the grocery store, I was trying to think of something different that I could make - besides the regular meat pies.  I came up with the idea to make a taco pot pie.  It is really quite delicious.  Be creative and add other things that you would use in a taco.  Here is the basic recipe.

Ingredients:
2 crusted pie crusts (homemade or refrigerated)
1 lb. lean ground beef
½ medium onion, chopped
1 envelope of your favorite taco seasoning
1 small can green chiles, drained
1 small can black beans, drained and rinsed in cold water
1 large tomato, chopped
1 c. taco sauce or salsa
1 c. shredded cheese (I used taco blend)
1 egg (glaze)

Sauté onions in a skillet with 2 T. olive oil.  Cook until tender.  Add ground beef and brown.  Add taco seasoning and stir together to combine.  Allow to cool completely.

In a small strainer, drain the chiles and beans, making sure the beans have been rinsed in cold water.

Roll out the bottom pie crust and place in pie plate, trying to center it so that there is an equal amount of dough around the edges. 

 

 
Add the cooled beef filling.  Top with chiles, beans and tomatoes.  Pour 1 cup of salsa/sauce on top.  Sprinkle with cheese.

 

Place top crust on the pie.  Fold edges of crust inside the pie plate, then crimp.  Cut slits in the top of the pie for venting.  Refrigerate for one hour.

 

 
In a small dish, beat one egg.  Remove pie from refrigerator.  Brush the top and edges with egg.


Preheat oven to 375º.  Place the pie on a foil covered pan, to catch any drips.  Bake for an hour and a half.  Check the crust to see if it is browning.  If crust is not dark, return for up to 30 minutes.


Serve with your favorite condiments (sour cream, guacamole, additional salsa, etc.).