Taco Pot Pie
1 lb. ground beef (optional –can add onions while frying)
1 pkg. (1¼ oz.) taco seasoning mix
¼ c. water
1 can (8 oz.) either light red or dark red kidney beans
1 c. chopped tomatoes (Mrs. Grimes Mexican chopped tomatoes)
¾ c. frozen corn (thawed)
¾ c. frozen peas (thawed)
1½ c. shredded cheddar cheese or Mexican blend cheese
1 can (11½ oz.) refrigerated breadstick dough

Preheat oven to 400°. Brown ground beef in large skillet. Drain. Add seasoning mix and water to skillet until most of the water is absorbed, stirring occasionally.

Stir in drained can of beans, tomato, corn and peas. Cook about 3 minutes or until mixture is hot. Remove from heat. Transfer mixture to a large baking dish or medium size roaster. Top with the shredded cheese. Open breadstick dough and twist strips to lay on top of the mixture in an attractive design. If using an oval enamel roaster, put the breadsticks around the edge of the mixture and then crisscross the rest of them across the top of the mixture.

Bake 15 minutes or until dough is golden brown and meat mixture is bubbly.
Makes 4 to 6 servings

Irene Eiffler (Mrs. Duane)
Lime Springs