Taco Pot Pie With Biscuits

This is an easy pot pie recipe with a great Mexican taste. It doesn’t take much time to assemble. My son often makes this meal for us, so we can enjoy a meal together as a family after I get off work.

Ingredients

1-1/2 lbs lean ground beef
1 medium-large onion, chopped
1 green bell pepper, chopped
1 to 2 hot peppers, chopped
2-3 cloves garlic
1 (1.25-oz) package taco seasoning mix
3/4 cup water
1 (16-oz) can kidney beans, do not drain
1 (11-oz) can whole kernel corn, drained
1 tube Pillsbury Grands Biscuits, or similar
3 cups cheddar cheese, shredded and divided (or taco blend cheese)

Directions

Preheat oven to 350°F.

In a cast iron skillet, or an oven-safe sauté pan, brown the hamburger, onions, peppers, and garlic over medium high heat; drain.

Stir in the taco seasoning packet, 3/4 cup of water, kidney beans along with the juice, and the corn. Bring the mixture to a boil, stirring frequently to keep it from sticking to the bottom of the skillet. Reduce the heat and simmer for 5 minutes, stirring occasionally.

Sprinkle the top with 2-1/2 cups of the shredded cheese. Remove the biscuits from the tube and place on top of the cheese.

Bake for 20 minutes, or until the biscuits are done. Sprinkle with the remaining cheese. Let stand for 5 minutes.

Notes

You can choose canned whole kernel corn with sweet peppers for a different flavor, or use 2 cups frozen corn with one diced roasted red pepper.

You can garnish the dish with cilantro or parsley if desired.