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1
Preheat oven to 400u00b0.
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2
Brown ground beef in large skillet over medium-high heat for 8-10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix, pureed chipotle pepper, and water; mix until ground beef is well coated.
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3
Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4-5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
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4
Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
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5
Combine corn mixture with ground beef; mix well.
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6
Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese; pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
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7
Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
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8
Serve a wedge of pie with a dollop of sour cream, guacamole, salsa, or a drizzle of taco sauce.
