Taco Pot Pie
Prep and Cook Time 30 minutes
Makes 4 to 6 servings
|1||pound ground beef|
|1||package (1-1/4 ounces) taco seasoning mix|
|1||can (about 8 ounces) kidney beans, rinsed and drained|
|1||cup chopped tomato|
|3/4||cup frozen corn, thawed|
|3/4||cup frozen peas, thawed|
|1-1/2||cups (6 ounces) shredded Cheddar cheese|
|1||can (11-1/2 ounces) refrigerated corn breadstick dough|
- Preheat oven to 400°F. Brown beef in medium ovenproof skillet 6 to 8 minutes over medium-high heat, stirring to break up meat. Drain fat. Add seasoning mix and water to skillet. Cook over medium-low heat 3 minutes or until most of liquid is absorbed, stirring occasionally.
- Stir in beans, tomato, corn and peas. Cook 3 minutes or until mixture is hot. Remove from heat; stir in cheese.
- Unwrap corn bread dough; separate into 16 strips. Twist strips, cutting to fit skillet. Arrange attractively over meat mixture. Press ends of dough lightly to edge of skillet to secure. Bake 15 minutes or until corn bread is golden brown and meat mixture is bubbly.
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