May 12, 2010

Festive Taco Potpie

beans, casserole, cheese, corn, cornbread, Ground Beef, Kids' Favorite Recipes, main dish, One-Dish Dinners, tomatoes

Presented by

48 ratings

Prep time: 20 minutes
Baking time: 15 minutes
Servings: 4
Partner: Tossed salad

We dubbed this dish ‘wagon wheel pie’ because the topping resembled the spokes on a wheel.

Ingredients

1 pound ground beef
1 (1.25-ounce) package taco seasoning mix
1/4 cup water
1 (8-ounce) can kidney beans, rinsed, drained
1 cup chopped tomato
3/4 cup frozen corn, thawed
3/4 cup frozen peas, thawed
1 1/2 cups shredded Cheddar cheese (about 6 ounces)
1 (11.5-ounce) can refrigerated corn breadstick dough

Directions

1

Preheat oven to 400°F. Place beef in a medium ovenproof skillet. Cook beef over medium-high heat until browned and crumbly, about 10 minutes, stirring to separate beef. Drain fat from the skillet.
2

Add seasoning mix and water to skillet. Cook and stir over medium-low heat until most of liquid is absorbed, about 3 minutes.
3

Stir in drained beans, tomato, corn and peas. Cook and stir until mixture is hot, about 3 minutes. Remove from heat; stir in Cheddar.
4

Unwrap breadstick dough; separate into 16 strips. Twist strips, cutting to fit skillet. Arrange spoke fashion over meat mixture and around edge of skillet, pressing ends of dough lightly to edge of skillet to secure. Bake until breadstick topping is golden and meat mixture is bubbly, about 15 minutes.

Grandma's Secret Trick

The crunchy breadstick topping, our favorite part of Grandma's taco potpie, was always devoured right away. This usually left some of the beef filling in the pan for another meal. The next day, Grandma reheated the leftover filling and wrapped it in warm flour tortillas. She topped this second version of tacos with sour cream and black olives for a delicious lunch or snack.