Taco Pot Pie

Pot pie with a Mexican twist. Taken from "The Ground Beef" cookbook.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb ground beef
• 1 (1 1/4ounce) package  taco seasoning
• 1⁄4 cup water
• 1 (8 ounce) can kidney beans, rinsed and drained
• 1  cup tomatoes, chopped
• 3⁄4 cup frozen corn, thawed
• 3⁄4 cup  frozen peas, thawed
• 1 1⁄3 cups cheddar cheese, shredded
• 1 (11 1/2ounce) can  refrigerated corn  refrigerated breadstick dough

Directions

1. Preheat oven to 400°F.
2. Brown beef 6 to 8 minutes in medium ovenproof skillet over medium-high heat, stirring to break up meat.
3. Drain fat.
4. Add seasoning mix and water to skillet.
5. Cook over medium-low heat 3 minutes or until most liquid is absorbed, stirring occasionally.
6. Stir in beans, tomato, corn and peas.
7. Cook 3 minutes or until mixture is hot.
8. Remove from heat; stir in cheese.
9. Unwrap breadstick dough; separate into 16 strips.
10. Twist strips, cutting to fit skillet.
11. Arrange attractively over meat mixture.
12. Press ends of dough lightly to edge of skillet to secure.
13. Bake 15 minutes or until golden brown and meat mixture is bubbly.