This is one of my signature dishes. I am asked to make it all the time. I got this recipe years ago in a little book you buy in the check out line. I still have it and use it often. Use a huge bowl when you mix the ingredients. There are a lot! I use a stock pot.

This pie is amazing! It is delicious, not too spicy (but can be spicier if you want, just use a spicy salsa) and full of flavor; it holds up its consistency very well. We enjoy serving it with a dollop of sour cream on top as well.

I love this recipe...but i did things differently. I cooked 3 smaill pieces of boneless and skinless chicken breast with spices and taco seasoning. Then I added instant southwestern rice. I used(2)frozen pie crust and baked for 20 mins. I added the chicken and rice mixture in the pie crust with the salsa, mexicorn, black beans and topped with loads of cheadder cheese. Then baked it for another 15 mins. It turned out so good that i invited people over initailly but saved the other pie for myself and ate it for the rest of the week. I recommend this recipe for anyone: families, single people, or couples. Don''t expect it to last; its so favorful and tasty that you''ll find yourself wanting to make more when its gone. I know i did.