Nacho Pot Pie

Nacho Pot Pie is the ultimate comfort food mash-up, combining the zesty flavors of a classic taco with the cozy, hearty feel of a pot pie. This dish is packed with seasoned ground beef, tender corn, and black beans, all enveloped in a rich, savory sauce. The crowning glory is a layer of crunchy tortilla chips and melted cheese that adds an irresistible nacho twist. Perfect for a weeknight dinner or casual gathering, this dish is as fun as it is flavorful!

Ingredients:

• 1 lb ground beef
• 1/2 cup onion, diced
• 1 teaspoon minced garlic
• 2 (1-ounce) packages Old El Paso™ taco seasoning mix, divided
• 1/3 cup water
• 1/2 cup butter
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 3 cups beef broth
• 1/4 cup milk
• 12 ounces frozen corn, thawed
• 1 (15-ounce) can black beans, drained and rinsed
• 3 cups tortilla chips, crushed
• 1 1/2 cups shredded Mexican blend cheese
• Optional toppings: sour cream, green onions, diced tomatoes

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

1. Cook the Beef Mixture:

• In a large pot or Dutch oven, brown the ground beef over medium heat until fully cooked. Add the diced onion and continue to cook until the onions are soft and translucent.
• Add the minced garlic and cook for an additional minute until fragrant. Drain any excess fat from the pot.
• Stir in 2 tablespoons of the taco seasoning and 1/3 cup water. Allow the mixture to simmer until the liquid reduces, about 2-3 minutes. Remove the beef mixture from the pot and set aside.

1. Make the Sauce:

• In the same pot, melt the butter over medium heat. Stir in the remaining 2 tablespoons of taco seasoning, salt, and pepper.
• Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes until the mixture thickens and turns golden brown.
• Slowly whisk in the beef broth and milk, continuing to stir until the sauce is smooth and thickened, about 3-5 minutes.

1. Combine and Assemble:

• Stir the reserved beef mixture, thawed corn, and drained black beans into the sauce. Mix until everything is evenly coated.
• Pour the mixture into an 11×17-inch baking dish, spreading it out evenly.

1. Add the Topping:

• Sprinkle the crushed tortilla chips evenly over the top of the beef mixture. Place the dish in the preheated oven and bake for 10 minutes.

1. Add the Cheese:

• Remove the dish from the oven and sprinkle the shredded Mexican blend cheese over the top. Return to the oven and bake for an additional 2-4 minutes, or until the cheese is melted and bubbly.

1. Garnish and Serve:

• Remove the Nacho Pot Pie from the oven and let it cool for a few minutes. Top with sour cream, chopped green onions, and diced tomatoes if desired. Serve warm and enjoy!

Tips:

• Customize the Heat: If you prefer a spicier dish, you can use hot taco seasoning or add a dash of hot sauce to the sauce mixture.
• Tortilla Chips: For an extra crunch, use thicker tortilla chips or even flavored varieties like lime or chili.
• Cheese Variations: Feel free to experiment with different types of cheese—pepper jack or a sharp cheddar would add a different flavor profile.
• Make Ahead: You can prepare the beef mixture and sauce ahead of time, then assemble and bake the next day for a quick dinner option.

This Nacho Pot Pie is a delightful dish that brings the fun of nachos to the dinner table in a new and exciting way. It’s easy to make, loaded with flavor, and sure to be a hit with the whole family!