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
IMPOSSIBLY EASY MEXICALI CHICKEN PIE
Honorable Mention Bisquick® Recipe Contest 2010! Mix up Mexican fixin's with chicken to create a fiesta of flavors. Recipe submitted by Jackie Colwell.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Spray 9-inch glass pie plate or 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, mix chicken, corn, olives, onion, chiles and cheese. Spoon into pie plate. In medium bowl, mix Bisquick mix, eggs, milk, salt and pepper with whisk until tiny lumps remain. Pour evenly over chicken mixture.
- Bake 28 to 30 minutes or until knife inserted in center comes out clean. Serve with salsa, guacamole and sour cream.
Nutrition Facts : Calories 380, Carbohydrate 20 g, Cholesterol 135 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1080 mg, Sugar 6 g, TransFat 1 g
MEXICAN CHICKEN POT PIE
Pot Pie with a little twist to spark your taste buds! Cooking time does not include time to cook chicken.
Provided by Lindas Busy Kitchen
Categories Savory Pies
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook chicken and dice.
- Add the salsa, corn, and cheese, and mix well. Set aside.
- Mix the corn bread according to the pkg. directions, or mix from scatch.
- Mix the corn bread mixture in with the sour cream, cumin, and garlic powder.
- Put in a casserole dish and bake following directions on corn bread box or pkg.
- When cornbread is done, remove from oven, and cut into portion size pieces.
- Serve hot.
MEXICAN POT PIE
This is a take off of Linda'sBusyKitchen recipe, which is awesome! I didn't have chicken and we like to add to it anyway, so I figured I would post it here.
Provided by newmama
Categories One Dish Meal
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 14
Steps:
- brown turkey and drain.
- spray a 2 1/2-3 qt casserole and combine turkey, corn, beans, chilis, salsa and olives. stir in cheese and pour into casserole.
- mix jiffy mix with egg, milk, sour cream, cumin and garlic.
- spread over turkey mixture
- bake at 400 for 25-30 minutes.
TEX-MEX CHICKEN POT PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
- Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
- Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
- Combine the flour, salt, butter and shortening in a large bowl.
- Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
- Beat the egg with a fork and add it to the mixture along with the vinegar.
- Add the cold water.
- Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
- Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.
SOUTHWESTERN POT PIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
- Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
- Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.
MEXICAN-INSPIRED CHICKEN POT PIE
When looking for supper ideas one night I just used what I had on hand and came up with a tasty Mexican chicken pot pie.
Provided by shannon
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
- Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
- Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.
Nutrition Facts : Calories 402.1 calories, Carbohydrate 26.1 g, Cholesterol 77.6 mg, Fat 22.3 g, Fiber 2 g, Protein 24.4 g, SaturatedFat 8.7 g, Sodium 745.9 mg, Sugar 4.9 g
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.
More about "easy mexican pot pie recipes"
MEXICAN POT PIE - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
5/5 (4)Calories 644 per servingCategory Dinner
- Brown ground beef in large pan, drain, and return to pan. Add in tomato soup, corn, and black beans.
- In a mixing bowl, beat cornbread mix, milk, oil, and eggs until smooth. Stir in chilies and cheddar cheese.
- Pour over meat filling in casserole dish. Bake at 400 degrees for 30 - 35 minutes, or until a cake tester comes out crumbly from the cornbread layer.
MEXICAN CHICKEN POT PIES IN CRESCENT BOWLS
From pillsbury.com
MEXICAN CHICKEN POT PIES - SOUTHERN CAST IRON
From southerncastiron.com
10 BEST MEXICAN MEAT PIES RECIPES | YUMMLY
From yummly.com
MEXICAN POT PIE RECIPE | RECIPELAND
From recipeland.com
18 EASY MEXICAN DISHES WITH 5 INGREDIENTS OR LESS
From allrecipes.com
EASY MEXICAN PIE RECIPE (CHILI PIE CASSEROLE!)
From justisafourletterword.com
MEXICAN STYLE CHICKEN POT PIE RECIPE - COOKING CHANNEL
From cookingchanneltv.com
BEST MEXICAN HOT CHOCOLATE PIE RECIPE - DELISH
From delish.com
TACO POT PIE {SIMPLE MEXICAN CASSEROLE RECIPE}
From seductioninthekitchen.com
15 BEST EASY WEEKNIGHT MEXICAN RECIPES - DAMN …
From damndelicious.net
MEXICAN CHICKEN POT PIES | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
EASY MEXICAN POT PIE RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine MexicanCategory EntreeServings 4Total Time 25 mins
- Add 1/3 cup of extra corn. You can omit this if you like but I really like corn. Plus using the frozen corn adds another texture dimension to the pot pie.
- Add 2 tbsp of Old El Paso™ Green Chiles. You can add more or use less depending on your tastes.
MEXICAN CHICKEN POT PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
25+ EASY POT PIE RECIPES TO ENJOY TONIGHT | MYRECIPES
From myrecipes.com
MEXICAN BEEF PIE WITH CHEDDAR CRUST - FOOD NETWORK CANADA
From foodnetwork.ca
MEXICAN POT PIE – IN DIANES KITCHEN
From indianeskitchen.com
MEXICAN POT PIE RECIPE - RECIPES.COM.CO
From recipes.com.co
MEXICAN POT PIE – JAZZY MORSELS
From jazzymorsels.com
NACHO POT PIE MEXICAN DINNER - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
46 BEST MEXICAN CROCKPOT RECIPES – HAPPY MUNCHER
From happymuncher.com
TACO POT PIE {SIMPLE MEXICAN CASSEROLE RECIPE} - FOOD HOUSE
From foodhousehome.com
EASY MEXICAN IMPOSSIBLE PIE - CATHERINE'S PLATES
From catherinesplates.com
MEXICAN CHICKEN POT PIES RECIPE | RACHAEL RAY
From rachaelray.com
MEXICAN POT PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PERSONAL MEXICAN POT PIES - ZHEELICIOUS
From zheelicious.com
MEXICAN BEEF PIE | RICARDO
From ricardocuisine.com
EASY MEXICAN POT PIE | RECIPE | FOOD, EASY CHICKEN POT PIE RECIPE ...
From pinterest.com
MEXICAN CORNBREAD PIE RECIPE - COOKING WITH RUTHIE
From cookingwithruthie.com
EASY CRUSTLESS CHICKEN POT PIE · EASY FAMILY RECIPES
From easyfamilyrecipes.com
27 EASY MEXICAN CASSEROLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
TACO PIE - THE SEASONED MOM
From theseasonedmom.com
MEXICAN POT PIE - RECIPE | COOKS.COM
From cooks.com
10 EASY POT PIE RECIPES THAT TASTE LIKE GRANDMA’S
From tasteofhome.com
MEXICAN POT PIE | RECIPE | MEXICAN FOOD RECIPES, RECIPES, MEXICAN …
From pinterest.ca
CHEESY MEXICAN MEAT PIE WITH BACON | ADVENTURES OF MEL
From adventuresofmel.com
EASY MEXICAN POT PIE | RECIPE | MEXICAN FOOD RECIPES, YUMMY …
From pinterest.com
CHICKEN ENCHILADA POT PIE - A SPICY PERSPECTIVE
From aspicyperspective.com
24 EASY MEXICAN APPETIZERS - INSANELY GOOD RECIPES
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love