I partnered with Pick ‘n Save to bring you this recipe, but all ideas and opinions are my own.
Taco Pot Pie combines two classics in one delicious dish! All the taco flavors you love in a flaky, buttery crust that’s sure to become a new family favorite!
So….I have to admit. Ever since the school year started, dinner time has been a little rough around here. And by a little, I mean a LOT! Because the start of the school year also brought with it the start of soccer season, which means soccer practice two nights a week on top of the piano lessons we have year round. And let’s just say it’s really messing with family dinner!
I’m not sure if it feels more crazy than it has in the past….or if I’m just not remembering….but I never would have said that eating dinner together as a family is a rare occurrence. Until now. And you know the most ironic part about it? This is the first year our school is moving to a “some homework is optional” approach – in order to give families more time together at night. I like the idea…in theory…but until we can move to a “soccer practice is optional” approach, it looks like family time will still be reserved for weekends. When we’re not at soccer, of course.
So what does this mean for me? Well, clearly I need to get my head in the game. In terms of how to make the most of a crazy weeknight schedule…particularly when it comes to dinners!
If you’re anything like me, when life is busy, it’s really tempting to just pick up a pizza or whip up a box of mac & cheese. And sometimes we do. But. There’s only so much pizza and mac & cheese my kids (and I) can handle…..and then I’m forced to get creative. And practical. And come up with recipes my family will love, that also work with our schedule!
Introducing: Taco Pot Pie! All the flavors of tacos (one of my family’s absolute favorites) in a delicious pot pie. Easy to whip up, totally able to be made in advance, and hot out of the oven in just 30 minutes. In other words, a life saver!
And even better when you can make it with ingredients you feel good about, like Pick ‘n Save’s new Simple Truth brand. I’ve been seeing their products around the store, and finally decided to give them a try. This Taco Pot Pie is made with Simple Truth ground turkey, black beans, and corn….and I must say I’m SOLD! Simple Truth products are honest, easy to understand, and affordable….not to mention delicious! Which makes dinner feel (and taste) better!
And since I KNOW I’m not the only one with a crazy busy weeknight schedule, this Taco Pot Pie is not just for my family, it’s for yours, too! I hope you give it a try….and love it as much as we do!
Taco Pot Pie
Ingredients
- 1 box refrigerated pie crust contains 2 crusts
- 1 lb. Simple Truth ground turkey
- 1/2 c. diced onions
- 2 1 oz. packages taco seasoning
- 1 c. water
- 1 15 oz. can Simple Truth corn, drained
- 1 15 oz. can Simple Truth black beans, drained
- 1 15 oz. can diced tomatoes
- 1 4 oz. can diced green chilies
- 8 oz. shredded cheddar-jack cheese
Instructions
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Press 1 crust into the bottom of a deep dish pie plate. Set aside.
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In a large skillet, brown ground turkey with diced onions until turkey is no longer pink.
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Add taco seasoning and water; bring to a boil and simmer 5 minutes or until sauce has thickened.
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Transfer turkey mixture to a large mixing bowl.
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Add corn, black beans, tomatoes, green chilies, and cheese.
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Stir to combine.
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Pour mixture into unbaked pie crust.
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Top with second pie crust and pinch edges to seal.
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Cover and refrigerate until ready to bake OR bake at 425 degrees for 30 minutes or until crust is golden brown.
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Top with sour cream, cilantro, and salsa as desired.
Jess says
This post really does sum it up. The after school activities, the homework, the lack of time – everything! Yes! It messes with family dinners – sometimes I wish we could go back to 1950 when things were slower and easier!!!!! This pie though? Yes please – looks so good! I want this for dinner – instead of my burnt pizza! 🙁
marcie says
It’s hard to have real family dinners during the week when everybody is running off to practices, etc.! We do our best. I’d love to get everybody around the table for this — what a delicious meal Cathy! Best pot pie ever. 🙂
Julie @ Julies Eats & Treats says
I love this fun twist on pot pie!
Rachel says
Wowzers, this looks amazing, simple, easy, delicious, and healthy…you ROCK! Thank you for another great family recipe!
Rachael Yerkes says
Loving this twist on the original pot pie. I’m always looking for new ways to try Mexican food!
Love Bakes Good Cakes says
This would be a hit with my family! I’m saving this one!
Deb@ Cooking on the Front Burner says
This would be one dinner my family would devour! I’m sure Miss Em would want seconds!
Nancy | The Bitter Side of Sweet says
What a great dinner option! I would love this!
Maryanne | the little epicurean says
Family dinners became a little less frequent when I was in high school. With everyone’s different schedule, it was often difficult to sit around the table together. But when we did eat together, I’m sure we would have all loved this Taco Pot Pie!
Annie says
What a great way to mix up Taco Tuesday!!
Heather | All Roads Lead to the Kitchen says
I feel your pain, weekdays (and weekends too, if I’m being honest) are just so busy all the time since everything has started again. This tasty taco pie would make me really happy, though – sounds super delicious!
Erin @ The Speckled Palate says
Love, love, love the sound of this pot pie for a busy weeknight! We’ve been crazy this season, too, and I know it’s only going to get crazier as the year goes on!
Angie | Big Bear's Wife says
Dinner time is totally rough around here and we don’t even have kiddos. However, I’m so making this soon for Thomas and I!
Cookin Canuck says
It’s always a challenge to fit in family dinner time once all of the school year activities start rolling again. This taco pot pie looks like a fantastic option!
Lane & Holly @ With Two Spoons says
Oh man, since school started I haven’t made dinner ONCE! I’m going to have get back to it-great inspiration!
Johnna says
What a fun take on pot pie!
Michelle | A Latte Food says
Oh my goodness, this looks so good! What a brilliant idea!
Megan @ MegUnprocessed says
This looks great and your pictures are crystal clear!
Cathy Trochelman says
Thanks so much!
Christina says
Hello! I’m a romanian mom living in France, and this recipe was our first try on mexican food. It was very good and I will definitely try it again. I’m glad I found your blog.
Sandy says
Hi, Cathy! This sounds like something my family would really like, but I do have one question. Did you drain the cans of diced tomatoes and green chilies, or just add them to the rest of the mixture liquid and all?
Thanks!
Major Quilter says
Directions only called for draining the beans and the corn. I used that liquid toward the one cup of water called for, and it measured to 1 c. perfectly, which left me wondering if perhaps we don’t need to drain the corn & beans.
LL says
My daughter picked this recipe out from my list of saved ones and boy does she know what she likes. I don’t think I even got a second piece, she ate it all over the course of 2 days! A very “fun” meal but is easy!
Major Quilter says
Fixed this for the two of us last night. There was way more filling than would fit in one pie shell. Recipe makes enough for TWO pies. I ended up throwing away a lot of food because its just the two of us. You really do need to use both packets of Taco Seasoning Mix. Next time I’d double the cheese. Instead of throwing away the liquid from the cans you have to drain, use them in place of the water called for. I used canned roasted corn. Make ahead: Super easy. Just make the filling ahead, keep in fridge until ready to put into pie shell and bake. Might want to nuke the filling to get it up to room temp 1st tho. Don’t put the filling on top of the pie crust until you are ready to put it in the oven
C. Green says
Why not freeze the left over filling for another night. Why throw it away?
Nicola says
Just made this and I agree…makes enough for two pies. I’ll freeze the remaining filling.
Good idea to use the canned corn and bean water in place of the 1 cup of water.
I’d recommend using the reduced sodium taco seasoning.
Pie is in the oven, hope it’s tastey.
Laura says
I don’t like tomatoes. Anyone have a good substitute?
Leanne says
I loved this recipe very much. The taste of it was indescribably delicious. Thank you..????????
Leanne says
Can you freeze the made pies? Cooked or uncooked
Cathy Trochelman says
Yes….I would freeze it unbaked. To bake, I would suggest 375 degrees and starting with 35-45 minutes (not sure of the exact time)!
River says
Amazing! Simple to make and taste like you spent time on it!!!
William says
I did not drain the diced tomatoes. Which make me think that is why it was so watery. Plus the bottom pie crust was mushy. Would baking the bottom crust first help plus draining the tomatos
Sam says
This was a great recipe! My family loved it. Made it in a 13×9 pan, just doubled everything but instead of can of tomatoes & green chilies, I used Rotel. Drained everything well so bottom crust not soggy. As far as baking crust, I put a bit of slits to release steam, let it sit on the 2nd lower rack, after 30 mins placed foil around the edges since they browned first before the middle, then I think I kept it in the oven for another 30 minutes to brown the middle. The bottom crust never burnt & had a bit of crunch.