Fiesta Pie With Chipotle Cornbread Topping Recipes

FIESTA PIE WITH CHIPOTLE CORNBREAD TOPPING

Steps:

• Cornbread Topping: Mix the milk, egg, sour cream, melted butter and chilies in a bowl. Add the corn muffin mix and stir until just combined.
• Fiesta Pie: Brown the ground beef stirring until crumbly; drain and set aside. In the same pan, cook the bell pepper, onion, and garlic until tender.
• In a medium bowl, stir together beef, vegetables, salsa, corn and taco seasoning mix. Spoon into an 8x8 baking dish. Spoon the cornbread mixture over the top.
• Bake at 375º for 30-40 minutes or until a toothpick inserted in the cornbread comes out clean. Sprinkle the Cheddar cheese over the cornbread and place back in oven for 5-10 minutes or until cheese is melted.
• Cook's Note ~ The corn bread topping can also be made into muffins. Fill muffin tins half full and bake at 375º for 15 minutes.

CHIPOTLE CORNBREAD

Steps:

• Preheat the oven to 350 degrees F. Coat an 8-by-8-inch baking dish with nonstick spray. Set aside.
• Mix the cornmeal, flour, baking powder and salt in a large bowl.
• Whisk together the buttermilk, adobo, honey, eggs, chipotle pepper and butter in another bowl. Add the wet ingredients to the dry ingredients and stir until just mixed. Stir in the cheese.
• Pour the batter into the prepared baking dish. Bake until golden, 25 minutes. Cut into squares and serve.

CHIPOTLE CORN BREAD

Steps:

• Preheat oven to 375°F. Butter 9 x 5 x 2 1/2-inch metal loaf pan. Mix first 6 ingredients in large bowl. Stir in cheese. Whisk buttermilk, eggs, melted butter and chipotles in medium bowl. Add buttermilk mixture to dry ingredients; stir until blended. Spoon batter into prepared pan. Bake bread until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack 15 minutes. Turn bread out onto rack; cool completely.

CORNBREAD-AND-CHILI PIE

Steps:

• Filling: Preheat oven to 400 degrees. Heat oil in a large ovenproof saute pan over medium-high heat. Add onion, carrots, and garlic, and season with salt. Cook, stirring occasionally, until onion is translucent, about 5 minutes. Add chili powder and tomato paste; cook, stirring, 30 seconds.
• Stir in beef and cook, breaking up with the back of a spoon, until no longer red, about 5 minutes. Add tomatoes with their juices and beans, bring to a boil, and cook 2 minutes. Remove from heat.
• Topping: Whisk together flour, cornmeal, sugar, salt, and baking powder in a large bowl. Whisk in buttermilk, eggs, and butter. Spoon mixture over top of filling, spreading almost to edges of pan.
• Transfer to oven and bake until a tester inserted in topping comes out clean, about 20 minutes. Let rest 20 minutes before serving.

MEXICAN FIESTA PIE

Steps:

• saute onion in a small amount of oil until tender.
• Add beef and brown, stirring.
• Drain grease from meat and add taco seasoning packet along with 1/3 cup of water.
• simmer, stirring occasionally.
• Meanwhile, place 3 flour tortillas on bottom of a 9 inch pie pan, spreading tortillas out to cover the entire bottom of the pan.
• Spread 1/2 of the refried beans over the tortillas.
• Add 1/2 of the green chilies.
• Cover with half of the meat mixtureand 1 cup of the cheese.
• Repeat the layers and top with cruched tortilla chips.
• Bake at 350 degrees for 30 minutes.
• top with chopped tomatoes and serve with taco sauce, if desired.

TACO FIESTA PIE

Steps:

• Unfold pie crust; place in 9" pie pan.
• Prick bottom and sides with fork; flute edge.
• Cut 13 (2") triangle pieces from remaining crust; place around crust edge.
• Bake at 425 degrees for 9 to 11 minutes or until light golden brown.
• Cook in large skillet: Brown ground beef, drain.
• Add chili beans, salsa and 1 cup of cheese; mix well.
• Cook over low heat for 2 to 3 minutes or until cheese is melted.
• Fill: Spoon meat mixture into baked shell.
• Top with remaining ingredients.
• Serve and Enjoy!

MEXICAN SHEPARDS PIE W/ CORNBREAD TOPPING

Steps:

• Preheat oven to 375.
• Brown ground beef and add taco seasoning according to package directions.
• Drain grease and spread ground beef in a layer across a 9x13 casserole dish.
• Add a layer of nacho cheese, and spread 1/2 of the shredded cheese in a layer.
• Mix the corn and the beans together and add them in as a layer.
• If you are using any of the optional filling ingredients, mix them together and add them as a layer now.
• Add the remaining cheese in a layer. Set this dish aside while you mix the cornbread using the directions below in Step 12.
• Once your cornbread batter is prepared, carefully spread the batter in an even layer across the top of your dish. If you want to get extra fancy, you can pipe the batter layer and create pretty designs for your crust.
• Bake at 375 for 30-35 minutes, or until a golden brown crust forms and a toothpick inserted into the center comes out clean.
• Optional: Melt 2 tbsp butter with 1 clove of peeled, crushed garlic and 1 tsp sugar to make a sweet and flavorful garlic butter to brush on the cornbread as it comes out of the oven.
• Allow to cool 5-10 minutes, then chow down.
• Cornbread Instructions:.
• Mix all dry ingredients together in a bowl, then add the egg and buttermilk, one at a time, forming a medium-thick batter.

FIESTA CHILI CORNBREAD PIE

Steps:

• CORN BREAD CRUST:.
• Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
• Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
• Spoon half of batter into each of the pans.
• Bake for 20 min; cool in pans on wire rack for 10 minutes.
• Invert each crust onto a serving platter.
• FILLING:.
• Heat the Chili in a saucepan over medium heat till hot.
• Spread the Chili evenly over the prepared crusts.
• Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
• Garnish with sour cream.
• Cut into 8 wedges.

FIESTA TACO PIE

Steps:

• Heat oven to 400°F
• Cook turkey in nonstick skillet on medium heat 10 min. or until no longer pink, stirring frequently. Remove from heat; stir in salsa.
• Unroll crescent dough; separate into triangles. Place in 9-inch pie plate, with short ends of triangles at outside edge of pie plate. Press seams together to seal.
• Spoon turkey mixture into crust; sprinkle with cheese.
• Bake 18 to 20 min. or until cheese is melted and edge of crust is golden brown.