One of my favorite things to order when I go to my favorite Mexican fast food restaurant is a burrito that contains beef and potatoes… I don’t know what it is about those tender potatoes that makes a cheesy, beefy, delicious burrito so much better, but it’s SO good. I also have a pretty strong affinity for pot pie, which I’ve shared a few times on the blog before. But I started thinking… what if I married these two things I love together in to one delicious main dish? The result is this incredible beefy potato taco pie, and trust me, you definitely want to try this one.
You’re going to start simple– prepare your favorite two-crust pie crust recipe or pull out two crusts from the fridge. You also want to brown and drain a pound of ground beef. I like to do that prep work ahead of time, or use leftover beef from another recipe. Finally, you’re going to dice half of an onion and grate a block of cheddar cheese. Then, you’re ready to start your cheesy sauce!
Start by taking some butter and melting it in a saucepan, then adding the onion, sauteing until it’s tender. Once tender, add some flour for thickening, and a can of beef broth, stirring until smooth. A touch of milk goes in, and then it’s time for one packet of taco seasoning (or your homemade equivalent to one packet!)
It’s now when the cheese sauce becomes… well, cheesy. Add the shredded cheese in, a little bit at a time, stirring until the cheese is completely melted and smooth.
Coat your pie fillings in the cheese sauce. I used one can of diced tomatoes, half of a bag of frozen corn, half of a bag of frozen southern style hashbrowns, and my cooked ground beef.
Once fully combined, turn off the heat and spoon the filling into the pie crust. Top with the remaining pie crust and cut vents. Then, bake.
Your dinner is ready when the crust is a beautiful golden brown and the filling is hot and bubbly. To make scooping and dipping easier, let the pie rest for 15 minutes before cutting into it– the filling won’t be so prone to falling out if you give it a few minutes!
This pie is so good and SO easy to make, and with the filling being deliciously cheesy, beefy, and of course, packed with delicious potato flavor, your family is going to want you to make it again and again!
- 2 Pie Crusts
- 1/4 Cup Butter
- 1/2 Medium Onion, Diced
- 1/3 Cup Flour
- 1 Can Beef Broth
- 1/2 Cup Milk
- 1 pkg Taco Seasoning
- 8 oz cheddar cheese, grated
- 1 Can diced tomatoes
- 1/2 bag frozen corn
- 1 lb southern style hashbrowns, frozen
- 1 lb ground beef, cooked and drained
- Prepare bottom pie crust.
- In saucepan, melt butter on medium heat and saute onion until tender.
- Add flour, stirring constantly, and beef broth.
- Add milk and allow to thicken, stirring occasionally.
- Add taco seasoning, then stir in cheese until completely melted.
- Coat tomatoes, corn, hashbrowns, and beef in cheese sauce, then spoon into pie crust.
- Place top crust onto the pie, seal, and cut vents in the crust.
- Bake at 450 for 30 minutes or until crust is golden and filling is bubbly.
- Cool 15 minutes before serving.
- This pie is great with fresh lettuce or topped with additional cheese.
- Want an amazing cheesy taco sauce? Ignore the crust and stop before adding the tomatoes, beef, potatoes, and corn, and just serve the plain sauce over burritos, enchiladas, or with tortilla chips.
What’s your go-to easy dinner?
really yummy
Loods so yummy!! Thanks for sharing such an inspiring idea!
Dori recently posted…5 Reasons It’s OK To Trust Your Child
Yummy! It’s like chicken pot pie but with beef! thanks for sharing at Inspire Me Mondays!
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