- 1 box / 2 count Pillsbury Pie Crusts (refrigerated section)
- 1 can Black Beans, drained and rinsed
- 1 Can Corn, drained and rinsed
- 1 Can Diced Tomatoes
- 1 4 oz can Diced Green Chiles
- 8 oz Shredded Pepper Jack or Monterey Jack Cheese
- 1 lb Ground Beef
- ½ Cup Diced Onions
- 1 Packet Taco Seasoning
- ½ Cup Water
- In a pie dish, press 1 pie crust into bottom of dish and set aside.
- Preheat a large skilled over medium high heat. Add a splash of olive oil and add ground beef and onions. Cook until beef is browned and cooked through. Discard any excess fat and return to pan. Add taco seasoning and water and bring to a light boil. Simmer 5-6 minutes or until sauce has thickened.
- Add corn, black beans, tomatoes and green chiles, then stir to combine. Pour mixture onto pie crust. Then, add shredded cheese on top of beef mixture.
- Top with second pie crust and pinch edges to seal. You can wet your fingers to help create a good seal. Poke a couple of holes in the crust.
- Bake at 400 degrees for 30 minutes, or until crust is golden brown. You can also cover and refrigerate for up to 24 hours if making later.
- Allow pie to cool for 5-10 minutes before serving. Serve with salsa and sour cream as toppings if desired.