Nacho Pot Pie
| Categories: | Casserole Main |
| Submitted by: | Bethany Meierdiercks |
| Preheat: | 350 |
| Serves: | 6
|
| Prep time: | 20 min |
| Cook time: | 15 min |
| Total time: | 35 min |
Ingredients
| 1 lb | ground beef |
| 1/2 cup | onion, diced |
| 1 tsp | garlic, minced |
| 1 pkg | taco seasoning mix, divided |
| 1/3 cup | water |
| 1/2 cup | butter |
| 1/2 tsp | salt |
| 1/2 cup | flour |
| 3 cups | beef broth |
| 1/4 cup | milk |
| 15 oz | black beans, drained and rinsed |
| 3 cups | tortilla chips |
| 1 1/2 cups | shredded Mexican blend cheese |
Steps
- Preheat oven to 350 degrees
- In a large skillet, brown beef and onions.
- Add garlic and cook for another minute, drain excess grease.
- Add 2 tbsp of taco seasoning and 1/3 cup of water. Simmer over medium low heat until liquid is reduced/absorbed. Remove meat mixture from pan and set aside.
- In the same skillet, melt butter over medium heat. Stir in remaining 2 tbsp of taco seasoning, salt and pepper. Add flour and cook for 2-3 minutes until thickened.
- Slowly whisk into the pan beef broth and milk until combined. Cook for 3-5 minutes until mixture is thickened.
- Stir in reserved meat mixture, corn and beans. Pour into greased 11/17 in baking dish. Top with crushed tortillas.
- Bake in preheated 350 degree oven for 10 minutes. Sprinkle cheese on top and bake for 2-4 additional minutes until cheese has melted.
- Serve hot topped with sour cream, green onions, tomatoes, avocado, etc.