VEGETARIAN MEXICAN CASSEROLE WITH BLACK BEANS
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Combine onion, pepper, garlic, salsa, cumin, and black beans in large skillet and bring to simmer over medium heat. Cook, frequently stirring, for 3 minutes.
- Arrange 6 tortillas in bottom of 9 x 13-inch baking dish, overlapping them as necessary.
- Spread half of bean mixture over tortillas and sprinkle with half of cheese. Repeat layering process with remaining tortillas, bean mixture, and cheese.
- Cover dish with foil and bake 15 minutes. Carefully remove foil and serve warm. Garnish with tomatoes, sour cream, and olives.
Nutrition Facts : Calories 456 kcal, Carbohydrate 68 g, Cholesterol 20 mg, Fiber 12 g, Protein 20 g, SaturatedFat 6 g, Sodium 565 mg, Sugar 4 g, Fat 12 g, ServingSize 8-10 servings, UnsaturatedFat 0 g
IMPROBABLE VEGETARIAN MEXICAN PIE
My Royal Tweak of the popular "Impossible" XYZ pie recipes that abound in cookbooks and online. This dish uses the previous night's dinner leftovers. Four separate Zaar recipes,-(examples given below in recipe directions) were incorporated into one main dish! See what kind of culinary masterpiece you can come up with using your leftovers!
Provided by COOKGIRl
Categories Savory Pies
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- *NOTE: Substitute any mild American cheese for the Mexican cheese. Examples are Monterey Jack or white cheddar.
- Preheat oven to 400°F.
- Lightly grease a 10 inch cast iron skillet.
- In large bowl combine the cooked rice, beans, corn, taco seasoning and cheese. Set aside.
- In saute pan, cook the onion and garlic in a small amount of oil until softened then add to the bean/rice mixture.
- Spread bean/rice mixture into the prepared pie plate.
- Sprinkle with cheese.
- Beat the milk, Bisquick substitute and eggs until smooth, 15 seconds in blender on high speed or 1 minute with hand mixer.
- Pour into pie plate. Bake until golden brown and knife inserted into center of pie comes out clean, about 25-30 minutes. Allow to stand 5 minutes before cutting.
- Garnish with additional shredded cheese; and if desired with sliced green onion and red pepper flakes.
Nutrition Facts : Calories 196.2, Fat 9.9, SaturatedFat 4.5, Cholesterol 121.2, Sodium 375.5, Carbohydrate 18, Fiber 0.9, Sugar 3, Protein 9.1
MEXICAN PIE
Make and share this Mexican Pie recipe from Food.com.
Provided by dawn2701
Categories Meat
Time 55m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in skillet over medium high heat.
- Cook onions until translucent.
- Add garlic, taco seasoning and ground beef, cook until brown.
- Stir in green chilies.
- Preheat oven to 400 degrees.
- Lightly grease pie plate and cover bottom with 4 tortillas.
- Layer in this order: 1/2 beef mixture, 1/2 cheese, 4 tortillas, beans, 4 tortillas, chipolte peppers, 4 tortillas, remaining beef, remaining cheese.
- Bake 30-40 minutes uncovered, or until cheese is melted.
- Serve with toppings of choice (salsa, sour cream, and guacamole).
- Leave out the chipolte peppers if you do not like spice, feel free to add black beans with refried beans for extra protein, and substitute leftover chicken or turkey for the beef with ease. Double recipe to freeze ahead for a lazy or crazy day.
IMPOSSIBLY EASY MEXICAN MINI VEGGIE PIES
Make these delicious cheesy pies stuffed with black beans, onion and corn - made using Bisquick® mix.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
- In 10-inch skillet, heat oil over medium-high heat. Add onion, chiles, frozen corn and garlic; cook 5 minutes, stirring occasionally. Add oregano, salt, lime juice, beans and cilantro, stirring until combined. Remove from heat. Cool 5 minutes; stir in cheese.
- In medium bowl, stir baking mixture with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup veggie mixture. Spoon 1 tablespoon baking mixture onto veggie mixture in each muffin cup.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean, and tops are golden brown. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 5 minutes, and serve with garnishes.
Nutrition Facts : Calories 350, Carbohydrate 27 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 6 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving (2 Mini Pies), Sodium 650 mg, Sugar 6 g, TransFat 1/2 g
IMPOSSIBLE VEGETABLE PIE
If you like easy meals, try this one. It is a good recipe to keep handy for using the garden vegetables up because any veggies can be substituted.
Provided by Petunia
Categories Vegetable
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees fahrenheit.
- Grease a 10" pie plate.
- Boil 1" of water in a saucepan and add the broccoli. Cover and return to a boil. Boil for 5 to 7 minutes or until almost tender and then drain.
- In a bowl, mix the cooked broccoli, onion green pepper and cheese.
- Pour this mixture into the greased pie plate.
- In another bowl, mix the Bisquick, milk, eggs, salt and pepper.
- Pour on top of the vegetables in the pie plate.
- Bake uncovered for 35 to 40 minutes or until knife inserted in center comes out clean.
- Let stand 5 minutes before serving.
MEXICAN BEEF & POTATO PIE
A shepherd's pie with a real twist - top a chilli con carne style filling with cheesy mash and tortilla chips
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 1h20m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid completely and allow it to reduce a little until thickened.
- Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top of the pie and bake for 10 mins to melt the cheese - take care that the tortillas don't burn.
Nutrition Facts : Calories 494 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 2.2 milligram of sodium
MEXICAN PIE
Make and share this Mexican Pie recipe from Food.com.
Provided by Evans Mommy
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook meat and onion and drain.
- Stir in seasoning, water, and corn.
- Simmer 5 minutes.
- Using crescent rolls, form a pie crust in a 9 inch pie pan, pressing seams to form shell.
- Sprinkle 1 cup of crushed corn chips over dough.
- Spoon meat mixture over chips, spread with sour cream and cover with cheese.
- Sprinkle with remaining chips.
- Bake approximately 25 minutes at 375 degrees or until crust is golden.
Nutrition Facts : Calories 556.4, Fat 30.5, SaturatedFat 14.6, Cholesterol 125.8, Sodium 599.9, Carbohydrate 42.1, Fiber 2.9, Sugar 3.8, Protein 27.2
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