See Also: taco(dictionary)
Taco Dip(recipes)
Taco Pot Pie(recipes)
Taco Dip 2(recipes)
taco(dictionary)
Taco Fresco(tourism)
Taco Pizza(recipes)
Easy Taco Dip(recipes)
El Taco Veloz(tourism)
Taco Quesadillas(recipes)

Taco Pot Pie (recipes)


Taco Pot Pie

Prep and Cook Time: 30 minutes

Yield: Makes 4 to 6 servings



Ingredients:



1pound ground beef

1package (1-1/4 ounces) taco seasoning mix

1/4cup water

1can (about 8 ounces) kidney beans, rinsed and drained

1cup chopped tomato

3/4cup frozen corn, thawed

3/4cup frozen peas, thawed

1-1/2cups (6 ounces) shredded Cheddar cheese

1can (11-1/2 ounces) refrigerated corn breadstick dough









Preparation:





1.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.2.Stir in beans, tomato, corn and peas. Cook 3 minutes or until mixture is hot. Remove from heat; stir in cheese.3.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.