• 1 pound lean ground beef
• 1 (1.25-ounce) package Taco Seasoning Mix
• 1/3 cup water
• 1 (1-pound) package frozen green, red and yellow peppers and onions
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 (11-ounce) can whole kernel corn, drained
• 1 (4-ounce) can sliced black olives, drained
• 1/2 cup salsa
• 1 (15-ounce) package refrigerated pie crusts
• 2 cups Colby/Monterey shredded cheese blend
• sliced green onions
• sour cream

1. Preheat the oven to 400 degrees F.
2. In a skillet, add the ground meat, onions, and peppers to it.
3. Brown ground beef mixture in a large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
4. Drain the excess fat off of it.
5. Add taco seasoning mix and water; mix until ground beef is well coated.
6. Add garlic and onion powders, corn, black olive, stir well.
7. Finally, add the salsa, make sure mixed in well, take off the heat and set the filling aside.
8. Line a deep-dish pie plate with a bottom layer of the pie crust.
9. Take a fork and dot the crust with a few holes.
10. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan.
11. Spread 1/2 of beef mixture evenly in a pan over cheese.
12. Then layer up the filling again by Sprinkle 3/4 cup cheese on top that meat mixture then tops that cheese layer with the remaining beef mixture.
13. Finally, top with remaining cheese. Then place the second crust and flute; slit in several places on top of the pot pie.
14. Bake for 30 minutes or until the crust is golden brown.
15. Let stand 10 minutes before serving.
16. Garnish with a dollop of sour cream and green onions and ENJOY!

*Recipe from https://www.seductioninthekitchen.com/taco-pot-pie/?fbclid=IwAR1RvWN4QP_8_h5yDuGfmpfUQHyJ1ydvyfC8-KYyS28rnpagnto48eK7N6I  Check here for tips and reviews!