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Taco Pot Pie
Mar 19, 2014 | 14267 views | 0 0 comments | 1405 1405 recommendations | email to a friend | print
Taco Pot Pie
Taco Pot Pie

Carol Hurst

Olde Town Spice Shoppe

Great for a quick weeknight dinner for the family, or as a rustic supper with friends. I’ve shown it here with chunks of beef, but you can easily substitute pork, chicken, or even ground beef.  I like to garnish it with lettuce, sour cream and avocado. You can make the meat pot pie mixture the night before and refrigerate- then heat and continue with recipe the next day.


 tbl oil for browning meat (I used vegetable oil)

1 lb meat (beef stew meat, pork, turkey, chicken or ground beef)

1 tsp taco seasoning

1 16 oz jar black bean and corn salsa (I used Merz)

1/2 can diced tomatoes with green chiles

16 oz Fresh Black Bean Salsa mixture of green pepper/onion/tomato/corn/black bean/cilantro in grocery fresh produce isle (if not available, use ½ cup of ingredients with 1 tbl cilantro)

1 8 oz pkg shredded Finely Shredded 4-Cheese Mexican cheese mixture

1 8.5 oz pkg (Jiffy) corn bread mix

1 egg

1/3 cup milk


Heat oil in skillet and brown meat. (Drain meat if there is remaining oil in the skillet after browning). Sprinkle on taco seasoning and add canned tomato/chile and fresh salsa mixture. Heat all through for 5 minutes.

Prepare 8”x10” casserole dish with spray oil. Pour in pot pie mixture and heat in oven for approximately 30 minutes at 375 degrees.

Prepare corn bread mixture according to directions (batter will be lumpy). Spoon ½” layer over hot taco mixture in casserole and continue to bake, uncovered until lightly browned for about 10 minutes. (May turn on broiler last 20 seconds for browning). Top with cheese and enjoy!

Serves six.

Notes: If you don’t like a particular ingredient, just omit it! Feel free to personalize this recipe to your individual taste.

View ALL Carol's recipes in the Clipper


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