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
Prep Time: 45 minutes
Bake Time: 13 minutes
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.
*The meat mixture can be prepared in advance and refrigerated.