Author Topic: Nacho Pot Pie  (Read 31746 times)

Offline DeShawn

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Nacho Pot Pie
« on: October 24, 2021, 05:02:16 am »
This was the perfect meal to cook in a dutch oven on a cool, rainy fall day.

I got together with my friend Nathan and we tried this new recipe along with some cornbread and Butter Pecan Apple Crisp. Comfort food all around.

  • 1 lb ground beef
  • 1 yellow onion, diced
  • 1 tsp minced garlic
  • 2 (1 oz) packages Old El Paso taco seasoning
  • 1/3 cup water
  • 1/2 cup butter
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup flour
  • 3 cups beef broth
  • 1/4 cup milk
  • 12 oz frozen corn
  • 15-oz can black beans, drained and rinsed
  • 3 cups tortilla chips
  • 2 cups shredded Mexican blend cheese
  • Toppings for serving: sour cream, chopped tomatoes, sliced green onions, sliced olives, etc.

In a 12-inch dutch oven, brown hamburger and onion over a full spread of briquettes. Add garlic and cook for an additional minute. Drain any excess fat. Add one package of taco seasoning and 1/3 cup water and cook and stir until most of the liquid has evaporated. Remove from the dutch oven and set aside.

Melt the butter in the same dutch oven. Add the remaining package of taco seasoning and stir until combined. Stir in flour, salt, and pepper, and cook and stir for a couple of minutes. Add the beef broth and milk and stir/whisk until the mixture is thick and bubbly. Stir in the reserved meat mixture, corn, and beans.

Top with tortilla chips and sprinkle cheese on top. Remove all but 5 briquettes from underneath the oven and top the oven with a full spread of briquettes. Bake for 10 minutes or until the cheese is melted to your satisfaction.

Serve hot with toppings as desired.