Picture a hearty, steaming beef pot pie with tender beef, beans, veggies and tantalizing southwestern spices nestled in a flaky pie crust. Total comfort food!
Line pie plate with one of the pie crusts and blind bake for 15 minutes. Remove from oven; set aside.
Meanwhile, over med-high heat, cook meat in saute pan for about 3 minutes. Add peppers; saute 3 minutes. Add onions; saute 2 minutes. Then add tomatoes and saute 1 more minute. Turn burner heat down to low.
Add beans, Mexican corn,cheese soup and spices. Mix thoroughly. Remove from heat
Spoon meat and bean mixture into the blind-baked crust. Then cover with a top layer of pie crust and seal edges as best you can. Prick to vent. If desired, egg wash the top crust and Sprinkle on some chopped cilantro.
Bake at 375 degrees for 40-45 minutes until crust is a nice golden brown. If crust edges are browning too quickly, cover with foil. Let rest 5-10 minutes before serving.