Ingredients:
1 lb lean ground beef
1 tbsp vegetable oil (if beef is very lean)
1 package (1.25-oz) taco seasoning mix
1/3 cup water
1 lb frozen peppers and onions*
1 tsp garlic powder
1 tsp onion powder
¼ tsp salt
1/8 tsp pepper
1 can (11-oz) sweet whole kernel corn, drained
1 can chopped green chiles
½ cup salsa
1 package (15-ounce) refrigerated pie crusts, softened
2 cups shredded cheese: Colby/Monterey blend or Mexican blend
Garnish: Sour cream; Taco Sauce
If using fresh peppers and onions, use 1½ cups chopped onions and 2½ cups chopped peppers.
Instructions:
I preheat the oven to 400°F. In a skillet, I brown the beef, add peppers & onions, and cook until beef is done and veggies are tender. If needed, I drain excess fat.
I add taco seasoning, water, garlic, onion powders, salt, and pepper. I mix in salsa, drained corn, and green chiles.
I prepare pie crusts in a 9-inch pan.
To assemble, I layer cheese, beef mixture, more cheese, and top with the second crust.
Bake for 35-40 minutes, covering the crust edge after 15 minutes. After baking, I let it stand for 5 minutes before serving. For garnish, I add sour cream, taco sauce, or preferred toppings. Endless possibilities! From Emilys Kitchen pic is example
