Puff Pastry Taco Pot Pie makes getting dinner on the table a total snap. Bonus points: it totally works for Taco Tuesday AND One Dish Wednesday.
This puff pastry taco pot pie is my kind of comfort food! It has all the flavors of a tacos built right into this delicious pot pie.
My family loves taco night. We like to mix it up and sometimes make quesadillas, enchiladas or nachos.
This time around I decided to make a pot pie. I’ve made this chicken pot pies before in individual servings and they loved it. I’ve also made turkey pot pies, which are equally good!
To make this meal go a little easier I decided to make it in a large portion instead of individual sizes. I didn’t really have to change too many things just my serving dish.
For this recipe I went with ground beef. You can also use ground turkey, ground chicken or shrimp! I can’t wait to give the shrimp version a try!
My taco pot pie is similar to southwestern tacos. Mainly because I decided to add black beans and corn to it.
I wanted to add a little kick to them by tossing in some tomatoes with green chilies. If you wanted to add a little more spice you could add red pepper flakes to your taco meat or jalapenos!
Wouldn’t that be delicious?
For the puff pastry I used the last of my roll that I had from Trader Joe’s. It did ok but I think you really need to be mindful of how long you allow your pastry to thaw.
Make sure is is thawed enough for you to handle but not too thawed where it breaks on you. I would recommend allowing it to thaw no more than 20 minutes. Then roll it out so you can place it over the top of your pie.
The pastry that I used ended up being really large so I had to cut the edges off before I pressed them down over the pie.
Lastly, my oven cooks unevenly so half the top of my pastry was brown before the other half. A simple solution was to cover the brown half with foil. This made it cook more evenly.
If you are looking for more savory puff pastry recipes how about trying this puff pastry sausage arugula pizza or these mexican corn cups!
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Puff Pastry Taco Pot Pie Recipe
Ingredients
- 1 sheet Puff Pastry thawed
- 1 pound Ground Beef
- 2 tablespoons Taco Seasoning
- 2 tablespoons Water
- 1/4 cup Chopped Onion
- 1/2 cup Black Beans drained
- 1/2 cup Corn drained
- 1/3 cup Diced Tomatoes with Green Chilies (petite preferred)
- 1/2 cup Lettuce shredded
- 1/4 cup Mexican Style Shredded Cheese
- 1/4 cup Sour Cream
Instructions
- Preheat oven to 400°F. Spray 9-inch pie pan. Set aside.
- In medium pan add ground beef. Cook on medium heat for 10 minutes. Drain. Return to pan. Add taco seasoning and water. Cook for 2 minutes. Remove from heat. Set aside.
- In large bowl add taco meat, onions, black beans, corn and tomatoes.
- Pour into pie pan.
- Top with puff pastry. Cut to fit the size of your pan. Press edges down.
- Cut two slits into the top center of the pastry.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool. Top with lettuce, cheese and sour cream.
- Serve warm and ENJOY!