Nacho Pot Pie

Hi guys! This is Kim here, writing in from two weeks ago with an important message.

I’m currently studying abroad in Spain and without a kitchen until the end of June, so I’m taking a brief hiatus on the blog. Hopefully, I’ll return with a ton of new recipe ideas from the trip. For example, I’ve heard paella is absolutely amazing.

Here’s one last recipe, a Mexican dish from The Girl Who Ate Everything, to tide you over for the next few weeks.

Nacho Pot Pie

Serves: 5

Prep Time: 45 minutes

Bake Time: 13 minutes

It could be prettier, but it could NOT be tastier.


1 pound ground beef

½ cup onion, diced

1 teaspoon minced garlic

1 (1 ounce) package tablespoons Old El Paso™ taco seasoning mix, divided

⅓ cup water

½ cup butter

½ teaspoon salt

½ teaspoon pepper

½ cup flour

3 cups beef broth

¼ cup milk

12 ounces frozen corn, thawed

1 (15 ounce) can black beans, drained and rinsed

3 cups tortilla chips

1½ cups shredded Mexican blend cheese

Optional toppings: sour cream, green onions, tomatoes


Preheat oven to 350 degrees.

In a large pot or Dutch oven, brown the beef and onions. Add the garlic, and cook for another minute. Drain. Add 2 tablespoons of the taco seasoning and ⅓ cup water, and cook until liquid has reduced. Remove from pan, and set aside.*

In the same pot, melt butter over medium heat. Stir in remaining 2 tablespoons of taco seasoning, salt and pepper. Add the flour, and cook for a couple of minutes until thick. Slowly whisk in the beef broth and milk until combined, and cook for 3 to 5 minutes or until mixture is thick. Stir in the reserved meat mixture, corn and beans.

Pour into an 11 x 17 inch baking dish. Top with tortillas. Bake for 10 minutes. Sprinkle the cheese on top and bake for 2 to 4 minutes or until cheese is melted.

Top with sour cream, green onions and tomatoes.

This is the final, gooey product–cheesy chips topping a chili-like interior.

*The meat mixture can be prepared in advance and refrigerated.


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