Nacho Pot Pie

• Meat

  • 1 lb Ground beef

• Produce

  • 1 (15 ounce can Black beans
  • 12 oz Corn, frozen
  • 1 tsp Garlic
  • 1/2 cup Onion

• Canned Goods

  • 3 cups Beef broth

• Baking & Spices

  • 1/2 cup Flour
  • 1 1 (1 ounce package tablespoons Old El Paso™ taco seasoning mix
  • 1/2 tsp Pepper
  • 1/2 tsp Salt

• Snacks

  • 3 cups Tortilla chips

• Dairy

  • 1/2 cup Butter
  • 1 1/2 cups Mexican-blend cheese
  • 1/4 cup Milk

• Liquids

  • 1/3 cup Water

Found on the-girl-who-ate-everything.com

Ingredients

• 1 lb 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

Directions

• 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 3-5 minutes or until mixture is thick. Stir in the reserved meat mixture, corn, and beans.
• Pour into an 11X17 inch baking dish. Top with crushed tortillas. Bake for 10 minutes. Sprinkle the cheese on top and bake for 2-4 minutes or until cheese is melted.
• Top with sour cream, green onions, and tomatoes.