Ingredients

The following ingredients have 6 Servings
  • 1 pie crust
  • 1 lb lean ground beef
  • 1 medium onion (chopped)
  • 1 carrot (finely shredded)
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1 tsp kosher salt
  • 1/2 tsp dried oregano
  • 1 Tbsp fresh cilantro or flat-leaf parsley (plus more for garnish)
  • 3 tsp chili powder (plus additional for dusting top)
  • 1 cup cooked black beans (drained and rinsed)
  • 1 red bell pepper (chopped)
  • 1 cup whole kernal corn (thawed if frozen)
  • 1 1/2 cup shredded sharp cheddar
  • 2 1/2 cups mashed potatoes

Instruction

  • Heat oven to 375°F.
  • In a large nonstick skillet, brown the meat with the onion until beef is no longer pink. Drain the juice. Add the carrot and cook 1 minute.
  • Add the condensed soup, salt, oregano, cilantro, chili powder, and black beans. Combine.
  • On a floured surface, roll out the pie crust and line a large pie plate fluting the edges. Add the meat mixture and press flat into the pie shell. Layer the corn, bell pepper, and cheese, pressing a bit to get it to fit. Top with the smashed potatoes. Dust more chili powder on top.
  • Bake at 375°F for 1 hour until crust is cooked through. Let sit 5 minutes before serving. Serves 6.