Mexican Beef & Potato Pie Recipe

Preheat the oven to 375°F (190°C).

In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.

Add the diced potatoes, onion, garlic, cumin, chili powder, paprika, salt, and black pepper to the skillet. Cook for 5-7 minutes, until the potatoes are tender.

Stir in the frozen corn kernels and cook for an additional 2 minutes.

Remove the skillet from heat and let it cool for a few minutes.

Transfer the beef and potato mixture into a lightly greased pie dish.

Sprinkle the shredded cheddar cheese evenly over the mixture.

Unroll the refrigerated pie crust and place it over the filling, pressing the edges to seal. Cut a few slits on top to allow steam to escape.

Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is heated through.

Let it cool for a few minutes before serving. Enjoy!