Taco Pot Pie

By

This open-faced taco pot pie is a great mix of pot pie style with fresh veggies.

  • 5
  • Average
  • 25 mins
  • Average budget

Ingredients

  • 1 lb ground beef
  • 1 packet taco seasoning
  • 2/3 cup water
  • 1 can black beans, drained and rinsed
  • 1/2 cup salsa
  • 4 (1oz) slices cheddar cheese
  • 1 can refrigerated pizza dough
  • 4 large ramekins
  • lettuce
  • tomato
  • salsa
  • sour cream
  • shredded cheese
  • two sliced avocados

Preparation

Step 1

Preheat oven to 425.

Cut 4 circles of dough about one inch larger than ramekin or bowl.

In a large skillet, brown the hamburger meat. Drain fat and return meat to skillet. Add taco seasoning and water. Simmer for 5 minutes.

Step 2

Spray ramekins with cooking spray. Place 1 slices of mozzarella in each ramekin. Divide taco meat between ramekins. Top taco meat in each ramekin with 2-3 Tbsp of black beans and finally with 2 Tbsp of salsa.

Spray the outside of the ramekin with cooking spray, then stretch a round of dough across the top and let hang over the edge.

Step 3

Bake for 15 minutes until dough is golden. Invert each pot pie onto a plate and lift off the ramekin.