Mexican Pot Pie

the best we've ever had.

  • 1 lb Ground Pork
  • 1 Medium Diced Onion
  • 1 Diced Red Pepper
  • 1 Minced Jalapeno
  • 6 Minced Cloves Garlic
  • 1 Can(s) Tomato Soup
  • 1/2 Can(s) Corn Niblets
  • 1 Package Taco Seasoning
  • 5 Oz Water
  • 2 Cups Grated Cheddar Cheese
  • 2 Uncooked Pie Crusts

Brown pork in large skillet over medium heat.

Add onions & peppers; cook until tender. Add garlic & cook 1 min.

Add tomato soup, corn niblets, taco seasoning, water & 1 cup cheese. Cook until liquid mostly dissolved & cheese is melted, approx 10 – 15 mins.

Place meat mixture into uncooked pie shell. Sprinkle on remaining 1 cup cheese, then place other pastry shell on top.

Seal & flute edges & cut 3 slits into top of crust.

Bake at 375 for 40 – 50 mins, or until browned.

Let sit 10 mins.