Nacho Pot Pie

Nacho Pot Pie

This Nacho Pot Pie is a warm and comforting dish that is great on a cold night.
  • Total Time 50-mins
  • Prep Time 15 Minutes
  • Servings 8
  • Ingredients 16


  • 1 lb ground beef
  • 1/2 cup onion, diced
  • 1 teaspoon minced garlic
  • 1 (1 ounce) package tablespoons Old El Paso™ taco seasoning mix, divided
  • 1/3 cup water
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup flour
  • 3 cups beef broth
  • 1/4 cup milk
  • 12 ounces frozen corn, thawed
  • 1 (15 ounce) can black beans, drained and rinsed
  • 3 cups tortilla chips
  • 1 1/2 cups shredded Mexican blend cheese
  • Optional toppings: sour cream, green onions, tomatoes


Step 1 Preheat oven to 350°F.

Step 2 In a large pot or Dutch oven, brown the beef and onions. Add the garlic and cook for another minute. Drain. Add 2 tablespoons of the taco seasoning and ? cup water and cook until liquid has reduced. Remove from pan and set aside.

Step 3 In the same pot, melt butter over medium heat. Stir in remaining 2 tablespoons of taco seasoning, salt, and pepper. Add the flour and cook for a couple of minutes until thick. Slowly whisk in the beef broth and milk until combined and cook for 3-5 minutes or until mixture is thick. Stir in the reserved meat mixture, corn, and beans.

Step 4 Pour into an 11x17 inch baking dish. Top with crushed tortillas. Bake for 10 minutes. Sprinkle the cheese on top and bake for 2-4 minutes or until cheese is melted.

Step 5 Top with sour cream, green onions, and tomatoes.

Expert Tips

For pretty presentation, place the sour cream in a resealable plastic bag. Snip off the corner of the bag and pipe it on top.
Make the beef mixture ahead of time to speed up the process for a weeknight meal.