Aztec Pie Recipes

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AZTEC PIE



Aztec Pie image

This rich casserole is reminiscent of that old Texas favorite, King Ranch casserole, but is made with pork instead of chicken. For variety, use the filling to make enchiladas instead of a casserole. From Texas Monthly magazine.

Provided by Molly53

Categories     Pork

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups cooked and shredded pork butt or 1 1/2 cups pork shoulder
1/8 cup corn oil
1/2 cup diced onion
1 tablespoon minced garlic
5 poblano chiles, seeded and chopped
5 tomatillos, husked and chopped
1 cup chicken stock
1 cup heavy cream
salt
12 corn tortillas
1 1/2 cups mild gouda cheese
1/2 cup chopped cilantro, for garnish
1/2 cup sour cream, for garnish

Steps:

  • Remember that you will need to cook the pork before preparing the rest of the casserole.
  • Heat 2 tablespoons of the corn oil in a sauté pan over medium heat and cook the onions until soft.
  • Add the garlic, poblano, and tomatillos and let them cook for about 10 minutes, stirring frequently, until the poblano is soft.
  • Add the chicken stock and bring to a boil, then reduce heat to low and cook for 10 minutes.
  • Add cream and cook for 5 more minutes.
  • Purée the poblano sauce in a blender until smooth, strain, and return to the pan.
  • Season with salt and reduce some more if necessary.
  • Sauce should coat the back of a spoon.
  • Heat a few tablespoons of corn oil over medium-high heat and cook the tortillas in it for no more than 10 seconds.
  • Drain on paper towels.
  • Preheat oven to 350 degrees.
  • Place 6 tortillas on the bottom of a shallow baking or casserole dish (about 9 by 11 inches or 10 by 10 inches in size; shape does not matter).
  • Cover the tortillas with half of the shredded pork, ladle on half the sauce, and sprinkle with half of the cheese.
  • Repeat with a second layer.
  • Cover and cook for 35 minutes, then uncover and lightly brown on top.
  • Cut into serving-size pieces and garnish with cilantro and a dollop of sour cream.

AZTEC PIE



Aztec Pie image

Make and share this Aztec Pie recipe from Food.com.

Provided by Amber Dawn

Categories     Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

2 cups onions, chopped
1 tablespoon vegetable oil
2 cloves garlic, finely chopped
1 lb lean ground beef
2 tablespoons chili powder
1 tablespoon sugar
1 teaspoon ground cumin
1 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1 (15 1/4 ounce) can tomatoes, undrained
1 (4 ounce) can diced mild green chilies
1 (8 ounce) package tortilla chips
1 cup thinly sliced green olives
1 (6 ounce) can pitted black olives, drained
1 cup shredded mild cheddar cheese
1 cup shredded monterey jack cheese

Steps:

  • Saute onion in oil in a skillet over medium heat until soft.
  • Add garlic and cook another minute or so.
  • Transfer to small bow.
  • Cook beef in skillet until no longer pink, about 8 minutes.
  • Return onion and garlic to skillet.
  • Stir in chili powder, sugar, cumin, oregano, salt, pepper and cinnamon; cook 2 to 3 minutes more, stirring to blend falvors.
  • Stir in undrained tomatoes and chlies; break up tomatoes.
  • Reduce heat to low and simmer gently for 10 minutes, stirring occasionally.
  • Preheat oven to 400 degrees.
  • Place half of chips in an even layer on bottom of large casserole dish.
  • Spoon half of the meat sauce over.
  • Sprinkle with green onion.
  • Reserving 6 olives, scatter remainder of olives over green onion.
  • Sprinkle with half of the cheeses.
  • Press down with a spatula to compress slightly.
  • Top with another layer of chips and meat sauce.
  • Press down slightly again.
  • Top with remaining cheeses.
  • Bake in 400 degree oven for 20 minutes or until hot and bubbly.
  • Let stand 10 minutes befire serving.
  • Garnish top with reserved olives and additional green olives, avocado and lime, if desired.

AZTEC PIE



Aztec Pie image

Provided by My Food and Family

Categories     Home

Time P1D

Number Of Ingredients 8

Cooked, boned, skinless chicken or turkey cut into bite size pieces (I used the skinless boned breasts, usually 6-8 singles)
1 pkg refrigerated corn tortillas
1 can cream of mushroom soup
1 can cream of chicken soup
1-2 small cans chopped green chilies (I used mild)
1 medium onion
1 can chopped black olives
1 lb shredded cheddar cheese, divided

Steps:

  • Simmer chicken in broth with whatever seasoning you like (I use garlic powder, some chopped onion and celery) and cut up. Cut tortillas into wedges.
  • Mix soups, chilies, onions, olives, chicken and 1/2 of the cheese to make the sauce.
  • Prepare 9x13 pan, spray with cooking spray. Layer the pie by spreading a layer of sauce on the bottom of the pan, arrange layer of tortilla wedges over the sauce, repeat layer of sauce, tortillas, top with remaining cheese. Cover with foil and refrigerate overnight.
  • Bake uncovered 1 1/2 hours at 300°F. Let cool to firm a little before serving. Cut into pieces (like lasagna).

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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