Ranch Hand Mexican Pie Recipes

MEXICAN PIE

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.

RANCH HAND MEXICAN PIE

Steps:

• Heat oven to 425°. Grease 9-inch pie plate. Place mashed potatoes in a bowl; stir in egg and green onions. Spread and press potato mixture evenly against bottom and side of pie plate. Bake 20-25 minutes or until light brown. Cook ground beef and chopped onion in 10-inch skillet, stirring occasionally, until beef is brown; drain thoroughly. Stir in remaining ingredients except cheese. Cover and cook over low heat 5 minutes, stirring occasionally. Spoon into shell; sprinkle with cheese. Bake 2-3 minutes or until cheese is melted. If desired, garnish with sour cream, green bell pepper, tomato, and avocado. Fun Fact: Carlsbad Caverns, in southeastern New Mexico, has been described as the 8th Wonder of the World. It contains 83 separate caves, including the nation's deepest limestone cave-1,597 feet-and third longest. The temperature is a constant 56 degrees. Besides the beauty of the glistening formations in the cave chambers, there are spirals of bats that exit the cave nightly from May through October.

RANCHER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Press pie crust pastry into a 9-inch pie pan.
• Combine crushed pineapple, sugar, coconut, margarine, eggs, and flour in a bowl; mix with a fork until well blended. Pour into pie crust pastry.
• Bake pie in the preheated oven until the middle is set and a toothpick inserted in the center comes out clean, about 1 hour.

AUNT MARY'S IMPOSSIBLE MEXICAN PIE

Steps:

• Heat oven to 400 degrees.
• Lightly grease 10 inch pie plate.
• Cook and stir ground beef and onion in 10 inch skillet until brown; drain.
• Stir in seasoning mix.
• Spread beef mixture in pie plate.
• Sprinkle with chilies and cheese.
• Beat remaining ingredients until smooth.
• Pour in pie shell.
• Bake 25 to 30 minutes.
• Let stand 5 minutes before cutting.
• Garnish with peppers and cheese.

RANCH HAND MEXICAN PIE

Steps:

• Heat oven to 425°. Grease 9-inch pie plate. Place mashed potatoes in a bowl; stir in egg and green onions. Spread and press potato mixture evenly against bottom and side of pie plate. Bake 20-25 minutes or until light brown. Cook ground beef and chopped onion in 10-inch skillet, stirring occasionally, until beef is brown; drain thoroughly. Stir in remaining ingredients except cheese. Cover and cook over low heat 5 minutes, stirring occasionally. Spoon into shell; sprinkle with cheese. Bake 2-3 minutes or until cheese is melted. If desired, garnish with sour cream, green bell pepper, tomato, and avocado.

RANCH SHEPHERD'S PIE

Steps:

• preheat over to 350 degrees F.
• in large skillet brown ground beef with scallions peppers and garlic.
• drain.
• add 1 envelope ranch dip mix and stir well.
• pour mixture into bottom of a 9x13 baking dish.
• layer with can of corn.
• in large mixing bowl combine potatoes whipped with butter and cream, and remaining envelope of ranch dip mix.
• spread mixture evenly over top of beef mixture in baking dish.
• top with chives.
• bake 40 minutes at 350°F.
• let sit 10 minutes before serving.

TACO HAND PIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Mix tomatoes, onion, cilantro, jalapeno pepper, and garlic salt together in a mixing bowl.
• Cook and stir beef in a saute pan over medium-high heat until no longer pink, 5 to 7 minutes. Drain fat and return beef to the pan. Add water and taco seasoning; stir thoroughly until fully incorporated and water has been absorbed, 2 to 3 minutes. Add the tomato mixture and pepper Jack cheese,
• Lightly flour a work surface. Roll each empanada wrapper out to a 6-inch circle. Scoop 1/3 cup beef filling onto the center of each wrapper. Fold each wrapper in half to enclose the filling. Crimp edges with a fork to seal. Pierce the top of each pie twice with a fork. Transfer to the prepared baking sheet.
• Whisk egg and water together to make egg wash. Brush egg wash over the tops of the pies.
• Bake on the middle rack of the preheated oven until golden brown, about 20 minutes.

MEXICAN GROUND BEEF PIE

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.