Savory Mexi Pie Recipes

SAVORY MEXI PIE

Steps:

• Roughly chop the onion and saute with the ground beef, cooking until beef is no longer pink. Drain grease off. Drain corn and green chiles, and put them in one bowl. Drain kidney beans and add to the beef in pan. Also to this add the beef broth, tomato paste, onion powder, oregano, chipotle chile powder, cumin, flour and sugar. Simmer mixture uncovered over medium high heat until it thickens up slightly. Taste for seasoning, adding salt & pepper if necessary. Layer in 2-qt casserole, beginning with the meat mixture. Then add the corn and chiles mixture, ending with the mashed potatoes spread over the top. (Can refrigerate at this stage if desired. If so, allow longer bake time if starting cold). Bake covered at 350 for 35-40 minute until bubbly. Uncover and add the cheese and bake 10-15 minute more until all melted. (May put under low broiler if desired to get the cheese crusty). Serves 4.

SIMPLE AND SAVORY MEXICAN PIE

Steps:

• Brown ground beef in skillet.
• Add salsa and salt to beef and mix well.
• Place one tortilla in bottom of lightly greased 10" pie pan.
• Spoon beef and salsa mixture on top of tortilla.
• Sprinkle 3/4 cup of cheese on top of beef.
• Place next tortilla on top of cheese.
• Spread beans evenly on tortilla.
• Spread sour cream over beans and top with 3/4 cup of cheese.
• Lay third tortilla on top.
• Cover with foil and bake at 350* for 25 minutes.
• Remove foil and top with remaining 1/2 cup of cheese.
• Return to oven for 5 minutes or until cheese is melted.

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.

RUSTIC SAVORY MEAT PIE

Steps:

• Prepare dough, using bread machine.
• Preheat oven to 350 degrees.
• Saute onion, celery and garlic in olive oil for about 5 minutes, or until onion starts to soften.
• Add sliced mushrooms and continue cooking until mushrooms are tender.
• Add cooked beef and spices.
• Stir to blend well, then add the wine and cooked vegetables.
• Allow mixture to simmer while you prepare the brown sauce.
• Melt butter in a small saucepan.
• Gradually add the flour, stirring so as to avoid lumps.
• Stir in beef broth and blend well.
• When this is thoroughly blended, bring to a boil, then reduce to simmer.
• Add balsamic vinegar and stir.
• Add up to 2 c bread crumbs to thicken filling as desired, then remove from heat.
• Roll out dough so that it is 1 1/2 times the size of your pie pan.
• Carefully place crust into pie pan.
• Crust will hang over the edges.
• Pour the filling into the prepared pan, cover with brown sauce.
• Bring outer edges of crust toward the center and pinch dough to close.
• Do not seal too tightly.
• You want to allow space for steam to escape.
• Bake at 350 degrees for 35-40 minutes or until crust is nicely browned.

KUMQUAT'S SAVORY MEXICAN PIE

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Add the pinto beans, half the cheese, chile, paprika, green onions, tomato and salsa. Mix to combine.
• Whisk together the two eggs and the rest of the cheese.
• Heat olive oil in non-stick skillet. Add the shallot, saute a bit, then the vegetarian crumbles. Cook until browned.
• Combine the bean mixture and crumbles. Mix and pour into pie crust. Pour the egg and cheese mixture on top.
• Cook for about 40-45 minutes until egg is done and cheese is melted.

SAVORY MEAT PIE

Steps:

• Preheat oven to 450°F (232°C).
• In a saucepan, cook potatoes in boiling water until tender.
• While the potatoes cook, in a skillet sauté the ground turkey in the oil; drain.
• Into the the cooked meat, stir the scallions, carrot, garlic and the seasonings; remove from heat.
• When the potatoes are done, mash them down, stir them into the beef mixture with the parsley and chili sauce.
• Place one pie crust into a 9 inch pie plate; brush the crust with the Dijon mustard.
• Add meat mixture; top with 2nd pie crust; seal and flute crust edges; cut slits in top crust to vent; brush top crust with milk.
• Bake in preheated oven for approximately 10 minutes; then reduce oven temperature to 350°F (176°C) and continue baking for approximately 25 minutes more or until golden brown.