Chipotle Taco Pie

• lean ground beef↗1 lb
• package taco seasoning mix1 ounce
• chipotle chile in adobo, pureed1⁄2 teaspoon
• water↗1⁄3 cup
• oil1 tablespoon
• onions, chopped↗1 1⁄2 cups
• green pepper, chopped↗1⁄2 cup
• red pepper, chopped↗1⁄2 cup
• yellow pepper, chopped↗1⁄2 cup
• garlic powder↗1 teaspoon
• onion powder↗1 teaspoon
• salt↗1⁄4 teaspoon
• pepper↗

  to taste

• can whole kernel corn, drained↗1 ounce
• shredded cheddar cheese↗2 cups
• pie crusts, from refrigerated dairy section2
• cup salsa1⁄4
• sour cream, to garnish↗
• taco sauce, to garnish
• avocados or guacamole, to garnish↗
• salsa, to garnish
• diced green chilis, to garnish

Step-by-step instructions

1. 1

   Preheat oven to 400°.

2. 2

   Brown ground beef in large skillet over medium-high heat for 8-10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, pureed chipotle pepper, and water; mix until ground beef is well coated.

3. 3

   Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4-5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.

4. 4

   Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.

5. 5

   Combine corn mixture with ground beef; mix well.

6. 6

   Sprinkle ½ cup of cheese evenly in bottom of crust-lined pan. Spread ½ of beef mixture evenly in pan over cheese; pat down. Sprinkle ¾ cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining ¾ cup cheese. Top with second crust and flute; slit in several places.

7. 7

   Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.

8. 8

   Serve a wedge of pie with a dollop of sour cream, guacamole, salsa, or a drizzle of taco sauce.