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Mexican Pot Pie

Mexican pot pie with a creamy taco-spiced beef filling and a flaky crescent roll crust that bakes up deep golden and bubbling. Each slice oozes cheesy, bean-and-corn comfort—an easy Tex-Mex pot pie style Mexican casserole for weeknight family dinner.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Mexican taco pot pie filling
  • 1.5 lb ground beef
  • 1 taco seasoning
  • 1 can (15 oz) black beans, drained
  • 1 cup frozen corn
  • 1 can (10 oz) Rotel tomatoes, drained
  • 1 cup sour cream
  • 1 cup shredded Mexican cheese blend
  • salt and pepper to taste
  • 1 can (8 oz) crescent roll dough
  • sour cream for serving
  • cilantro for serving
  • salsa for serving

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
Cook the beef filling
  1. Brown the ground beef in a skillet, drain excess fat, then add taco seasoning and 1/4 cup water.
  2. Simmer the beef mixture for 3 minutes, stirring occasionally, until thickened slightly and fragrant.
  3. Stir in black beans, frozen corn, Rotel tomatoes, and sour cream until combined, then transfer the filling to the greased baking dish.
Assemble and bake
  1. Sprinkle the shredded Mexican cheese blend evenly over the filling.
  2. Unroll the crescent roll dough and lay it over the top, pressing edges to seal and stretching to cover as needed.
  3. Bake for 20–25 minutes at 375°F until the crust is deep golden and the filling is bubbling.
  4. Serve immediately with sour cream, cilantro, and salsa.

Notes

For the creamiest filling, make sure the beef mixture simmers just until it thickens and the sour cream is fully incorporated before transferring to the baking dish. Refrigerate leftovers in an airtight container up to 3–4 days; freeze for up to 2 months, then reheat at 350°F until warmed through. For a lighter option, use lean ground beef or substitute low-fat sour cream and cheese blend.