(Something Like a) Sriracha Taco Pot Pie


Have way too much in your fridge? Need to clear it out before the holidays move into full swing?

That’s the whole point of National Clean Out Your Refrigerator Day on November 15th. And, this recipe is the way to get it done.

Whether you’ve got a leftover roast in your fridge or you bought way too much ground beef for Taco Tuesday, there is no better way to clear it out than this recipe. You see, rather than going in for a pastry top, we’ve just helped you get rid of some extra eggs.

And, you shouldn’t worry if you only have 4-5 eggs, just reduce the cream accordingly and you’re on your way. The same goes for the cheese. If you have more, use more. And, if you have a couple of different cheeses laying around, just mix them together.

The only problem you’re going to find with this recipe is that your first (almost) pot pie is going to be so good that you’ll wish you had written down the ingredients you used. For safety, it’s not a bad idea to jot a few notes down – including the fact that you added even more Mad Dog 357 Reaper Sriracha Sauce than you initially thought you would.

No matter what you do, you’ll enjoy this recipe even more than your clean fridge.



1 teaspoon Mad Dog 357 Reaper Sriracha Sauce
1 pound (give or take) Leftover beef, minced or shredded (ground beef or roast – whatever you have)
3 tablespoons taco seasoning
½ cup Water
6 large Eggs
1 cup Heavy cream
2 cloves Garlic, minced
½ teaspoon Salt
¼ teaspoon Pepper
1 cup Cheese, shredded (whatever cheese or cheese mix you have)



Preheat your oven to 350ºF. Spray a ceramic 9” pie tin with oil (or grease the old-fashioned way). Set aside.

Heat a large skillet over medium heat and add the Mad Dog 357 Reaper Sriracha Sauce with the leftover beef, taco seasoning, and water. Allow the mixture to bubble, then reduce the heat to medium-low and cook until sauce is thickened. Remove from the heat and spread in the prepared pie tin.

In a large bowl, combine the eggs with the cream, garlic, and seasoning. Pour this mix over the beef in the tin.

Sprinkle the cheese over the egg mix and bake for 30 minutes, when the cheese is nicely browned. Remove from the oven, slice, and serve – perhaps with a little sour cream mixed with extra Mad Dog 357 Reaper Sriracha Sauce – it’s delish!

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