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.
MEXICALI MEAT PIE
My mother found this recipe in a Pillsbury Bake-Off cookbook in the mid 1960's. It is sooooo good! Our family always liked it with more heat, so we sometimes added jalepeno peppers or served it with salsa on the side, but it's good as is.
Provided by Julie in TX
Categories Meat
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Preheat Oven to 425 degrees.
- Fry the bacon until it is crisp and break it into pieces.
- Put 1/2 cup of the bacon drippings in freezer and chill until firm.
- Brown the ground beef in a large skillet until it is brown.
- Drain off any grease.
- Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
- Allow meat mixture to cool while you prepare the pie crust.
- PIE CRUST:.
- Combine the flour and cornmeal.
- Cut in the bacon drippings or shortening until the mixture is the size of small peas.
- Add the ice water a little at a time while stirring with a fork until the dough holds together.
- Roll into a ball and flatten to 1/2 inch.
- Roll out on a floured surface and place in a 9 inch pie plate.
- Flute the edge.
- Pour the meat mixture into the prepared pie crust.
- Bake in a 425 degree oven for 25 minutes.
- While pie is baking, prepare topping.
- TOPPING:.
- Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
- Spread on the pie.
- Top with crumbled bacon and sliced olives.
- Put back in oven for 5 minutes or until the cheese melts.
- Remove from the oven and let it stand for 10 minutes before serving.
Nutrition Facts : Calories 458.2, Fat 29.9, SaturatedFat 13.2, Cholesterol 99.8, Sodium 796.1, Carbohydrate 25.7, Fiber 2.3, Sugar 2.8, Protein 21.8
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 MEAT PIE
Anything with Rotel is sure to be good. You can make this ahead and then bake. From Deep in the Heart of Texas cookbook. I use reduced fat Velveeta.
Provided by Vicki in CT
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown meat with onions. Drain.
- Put back in skillet.
- Add tomatoes.
- In a 9X13" pan layer 1/2 of tortillas (may cut to fit), meat, beans, and cheese. Repeat.
- Top with soup.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 545.9, Fat 29.8, SaturatedFat 14.2, Cholesterol 106.9, Sodium 1884.2, Carbohydrate 38, Fiber 4.8, Sugar 8.7, Protein 31.5
MEXICAN BEEF TATER TOT™ PIE
Get your Mexican fix with this beefy, cheesy tot-topped pie.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Spray 9-inch pie plate with cooking spray.
- In 12-inch nonstick skillet, cook beef, bell pepper and onion over medium-high heat 8 to 10 minutes or until beef is browned and vegetables are softened; drain. Wipe out skillet. Return beef mixture to pan; add taco seasoning mix and water. Cook and stir over medium-high heat 1 to 2 minutes or until well mixed. Remove from heat. Cool 2 minutes.
- Meanwhile, in large bowl, mix milk and egg. Stir in cheese. Stir beef mixture into egg mixture, then pour into pie plate. Spread evenly.
- Top beef mixture with Tater Tots™. Bake 37 to 39 minutes or until mixture is set and Tater Tots™ are browned. Cool 10 minutes. Top with fresh toppings, as desired.
Nutrition Facts : Calories 340, Carbohydrate 18 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 1/2 g
OLE! MEXICAN BEEF PIE
My recipe for a Mexican-inspired tender-chunk beef pie with a cornbread crust is a bit labor-intensive, but so worth it. This is kid-friendly as far as its heat -- for a spicier pie simply replace a portion of the bell peppers with jalapeno or serrano peppers, or with diced canned chipotle chiles in adobo sauce.
Provided by The Spice Guru
Categories Pot Pie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 27
Steps:
- PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray and set aside; CUT potato, onion, bell peppers and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk roast beef.
- HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell peppers; COOK until softened; STIR in the black beans, corn, green onion, cilantro and garlic; COOK for 1 minute longer.
- SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
- BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained roast beef and 2/3 cup of the cheese (don't over-stir!).
- POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
- INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
- BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes red hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
- BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
- SERVE with desired garnishes and condiments (I like sour cream and salsa).
- SNAP your fingers and shout,"OLE!".
Nutrition Facts : Calories 597.9, Fat 23.6, SaturatedFat 8.9, Cholesterol 137, Sodium 1328.6, Carbohydrate 54.2, Fiber 7.4, Sugar 16.5, Protein 43.6
MEXICAN GROUND BEEF PIE
Although this recipe is titled "mexican," it's more of an american creation. A good recipe when I'm looking for something easy and quick for dinner.
Provided by Kathy
Categories Meat
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- Cook ground beef. Drain.
- Add to the cooked ground beef: onion, green chiles, chili powder, tomato sauce, and garlic powder. Simmer 8-10 minutes.
- Grease an 8 x 8 baking pan. Put meat mixture in pan.
- Beat together cheese, sour cream and egg white. Put on top of meat mixture.
- Bake 25-30 minutes.
MEXICAN PIE
This recipe combines a ground beef main dish with a rice side dish to make a hearty, satisfying meal. I prepare this pie often because my husband loves it-and he always asks for second helpings!-Denise Simeth, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, combine beef broth, rice, butter and salt. Cover and cook rice according to package directions. Remove from heat; cool slightly. Stir in eggs and pimientos. , Press onto the bottom and up the sides of a greased 10-in. pie plate; set aside. For filling, cook beef until no longer pink; drain. Stir in garlic and cumin; cook for 2 minutes. Remove from heat; stir in taco sauce and egg. Spoon filling into crust. Bake at 350° for 25 minutes. , Meanwhile, for guacamole, mash avocado with a fork in a small bowl. Stir in the onion, taco sauce and lemon juice; cover and set aside. Remove pie from oven; spread guacamole over meat. Top with sour cream. Bake 5 minutes longer.
Nutrition Facts : Calories 438 calories, Fat 23g fat (9g saturated fat), Cholesterol 149mg cholesterol, Sodium 875mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 22g protein.
MEXICAN SHEPHERD'S PIE
This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!
Provided by Michelle Blanchard Ardillo
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
- Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
- Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
- Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 33.9 g, Cholesterol 70.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 8.4 g, Sodium 1222.5 mg, Sugar 7.1 g
TACO PIE
It's a quick, easy meal that is very filling. Some people will also top it with regular taco toppings, i.e. lettuce, tomatoes, black olives, etc. It also is great as leftovers for lunches! Serve with taco sauce.
Provided by stephanie
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 30m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
- Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
- Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
Nutrition Facts : Calories 687.1 calories, Carbohydrate 50.6 g, Cholesterol 100.3 mg, Fat 43.4 g, Fiber 3.6 g, Protein 24.4 g, SaturatedFat 20.7 g, Sodium 862.8 mg, Sugar 1.7 g
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