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1
Preheat oven to 400 degrees F.
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2
Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently.
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3
Drain.
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4
Add taco seasoning mix and water; mix until ground beef is well coated.
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5
Meanwhile, heat oil in large saucepan over medium high heat until hot.
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6
Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally.
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7
Remove from heat and drain excess liquid.
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8
Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
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9
Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
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10
Combine salsa and corn mixture with ground beef; mix well.
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11
Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan.
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12
Spread 1/2 of beef mixture evenly in pan over cheese, pat down.
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13
Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese.
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14
Top with second crust and flute; slit in several places.
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15
Bake for 30 minutes or until crust is golden brown.
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16
Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking.
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17
Let stand 5 minutes before serving.
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18
Store in refrigerator.
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19
Garnish with a dollop of sour cream and a drizzle of taco sauce.
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20
Also recommended: guacamole, salsa, and diced green chiles.
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21
*If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.
