Nacho Pot Pie

Nacho Pot Pie 1 lb ground beef 1/2 cup onion , diced 1 teaspoon minced garlic 1 (1 ounce) package taco seasoning mix, divided 1/3 cup water 1/2 cup butter 1/2 teaspoon salt 1/2 teaspoon pepper 1/2 cup flour 3 cups beef broth 1/4 cup milk 12 ounces frozen corn , thawed 1 (15 ounce) can black beans, drained and rinsed 3 cups tortilla chips 1 1/2 cups shredded Mexican blend cheese Optional toppings: sour cream , green onions, tomatoes Preheat oven to 350 degrees. In a large pot or Dutch oven, brown the beef and onions. Add the garlic and cook for another minute. Drain. Add 2 tablespoons of the taco seasoning and 1/3 cup water and cook until liquid has reduced. Remove from pan and set aside. In the same pot, melt butter over medium heat. Stir in remaining 2 tablespoons of taco seasoning, salt, and pepper. Add the flour and cook for a couple of minutes until thick. Slowly whisk in the beef broth and milk until combined and cook for 3-5 minutes or until mixture is thick. Stir in the reserved meat mixture, corn, and beans. Pour into an 11X17 inch baking dish. Top with crushed tortillas. Bake for 10 minutes. Sprinkle the cheese on top and bake for 2-4 minutes or until cheese is melted. Top with sour cream, green onions, and tomatoes. Notes For pretty presentation, place the sour cream in a resealable plastic bag. Snip off the corner of the bag and pipe it on top. Make the beef mixture ahead of time to speed up the process for a weeknight meal.