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Nacho Pot Pie Recipe

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4.3 from 25 reviews

This Nacho Pot Pie is a comforting and flavorful dish combining seasoned ground beef, a creamy tortilla chip-filled sauce, and melted Mexican blend cheese. Perfect for a cozy dinner, this recipe brings the delicious flavors of taco seasoning and fresh toppings together in an easy-to-make baked casserole.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Meat Mixture

  • 1 lb ground beef
  • 1/2 cup onion, diced
  • 1 teaspoon minced garlic
  • 4 tablespoons taco seasoning mix, divided (about 2 packages)
  • 1/3 cup water

Sauce

  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup flour
  • 3 cups beef broth
  • 1/4 cup milk

Additional Ingredients

  • 12 ounces frozen corn, thawed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 3 cups tortilla chips, crushed
  • 1 1/2 cups shredded Mexican blend cheese

Optional Toppings

  • Sour cream
  • Green onions
  • Tomatoes

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the pot pie.
  2. Cook Beef Mixture: In a large pot or Dutch oven, brown the ground beef along with diced onions. Once browned, add minced garlic and sauté for another minute. Drain excess liquid. Stir in 2 tablespoons of taco seasoning and 1/3 cup water, cooking until the liquid reduces. Remove this meat mixture from the pan and set aside.
  3. Prepare Sauce: In the same pot, melt the butter over medium heat. Add the remaining 2 tablespoons of taco seasoning, salt, and pepper, stirring to combine. Sprinkle in the flour and cook for a couple of minutes to form a roux. Slowly whisk in the beef broth and milk until the sauce is smooth and starts to thicken, cooking for an additional 3 to 5 minutes.
  4. Combine Ingredients: Stir the reserved meat mixture, thawed corn, and drained black beans into the thickened sauce until well combined.
  5. Assemble Dish: Pour the entire mixture into a 9×13-inch baking dish. Evenly top the surface with crushed tortilla chips.
  6. Bake Initial Layer: Bake uncovered for 10 minutes to allow the flavors to meld and the chips to soften slightly.
  7. Add Cheese and Finish Baking: Remove the dish from the oven and sprinkle shredded Mexican blend cheese evenly over the tortilla chip layer. Return to the oven and bake for an additional 2 to 4 minutes, or until the cheese melts completely.
  8. Serve with Toppings: Garnish with optional sour cream, chopped green onions, and diced tomatoes before serving for extra freshness and flavor.

Notes

  • You can substitute ground turkey or chicken for a lighter protein option.
  • For a spicier version, add jalapeños or hot sauce to the meat mixture.
  • Make sure to crush tortilla chips into medium-sized pieces for texture.
  • This dish can be prepared ahead of time and baked just before serving.
  • Leftovers store well in the refrigerator for up to 3 days.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-American

Find it online: https://flavorhug.com/nacho-pot-pie-recipe/