Mexican Fiesta Pie Recipes
MEXICAN FIESTA PIE
This is a dish that I make about twice a month. My family loves this served with fresh cantaloupe and spanish rice.
Provided by nnreq
Categories Beans
Time 50m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- saute onion in a small amount of oil until tender.
- Add beef and brown, stirring.
- Drain grease from meat and add taco seasoning packet along with 1/3 cup of water.
- simmer, stirring occasionally.
- Meanwhile, place 3 flour tortillas on bottom of a 9 inch pie pan, spreading tortillas out to cover the entire bottom of the pan.
- Spread 1/2 of the refried beans over the tortillas.
- Add 1/2 of the green chilies.
- Cover with half of the meat mixtureand 1 cup of the cheese.
- Repeat the layers and top with cruched tortilla chips.
- Bake at 350 degrees for 30 minutes.
- top with chopped tomatoes and serve with taco sauce, if desired.
TACO FIESTA PIE
Found this in a magazine a couple of years ago and we have enjoyed it ever since. Great for lunch or supper.
Provided by Judith N.
Categories Savory Pies
Time 33m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Unfold pie crust; place in 9" pie pan.
- Prick bottom and sides with fork; flute edge.
- Cut 13 (2") triangle pieces from remaining crust; place around crust edge.
- Bake at 425 degrees for 9 to 11 minutes or until light golden brown.
- Cook in large skillet: Brown ground beef, drain.
- Add chili beans, salsa and 1 cup of cheese; mix well.
- Cook over low heat for 2 to 3 minutes or until cheese is melted.
- Fill: Spoon meat mixture into baked shell.
- Top with remaining ingredients.
- Serve and Enjoy!
MEXICAN FIESTA SALAD
"I was making a Mexican themed dinner one night last summer, and figured I'd make a salad with the fresh produce I had. I threw in anything that reminded me of Mexican food. Thankfully, it turned out, and the combination of salsa and ranch dressing is one we now use on sandwiches burgers and more, " writes Heather Byers from Pittsburgh, Pennsylvania.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a salad bowl, combine the first seven ingredients. In a small bowl, combine the salsa, sour cream and ranch dressing. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 100 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 235mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
MEXICAN FIESTA DIP
"I lost 30 pounds by using slimmed-down ingredients in my recipes, and I still get to enjoy goodies like this savory dip," relates field editor Angela Oelschlaeger, Tonganoxie, Kansas.
Provided by Taste of Home
Categories Appetizers Dinner
Time 15m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a nonstick skillet coated with cooking spray, cook turkey until no longer pink; drain if necessary. Stir in taco seasoning and water; cook and stir for 2-4 minutes or until most of the liquid has evaporated. , Spread refried beans on a 12-in. serving platter. Top with the turkey, lettuce, salsa, cheese, jalapenos, sour cream and olives. Serve with chips.
Nutrition Facts : Calories 332 calories, Fat 14g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 758mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 5g fiber), Protein 15g protein. Diabetic Exchanges
MEXICAN FIESTA BITES
What does it take to make these tasty Mexican-style appetizers? Sausage, salsa, cheese and-surprise!-won ton wrappers.
Provided by My Food and Family
Categories Home
Time 35m
Yield 24 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Place 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrappers extending over tops of cups. Bake 5 min. Meanwhile, combine sausage and salsa.
- Spoon sausage mixture into won ton cups. Bake 10 min. or until filling is heated through and edges of cups are golden brown. Top with cheese; bake 1 to 2 min. or until melted.
- Top with sour cream and cilantro.
Nutrition Facts : Calories 60, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 160 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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5/5 (21)Category MainsCuisine MexicanTotal Time 11 hrs
- Choose one or two proteins, then sides of choice. See linked recipes for directions (except tortilla chips and grilled corn, see below).
- Main Taco Filling Selection: The most convenient big batch protein is Pork Carnitas because it freezes great and only requires a quick pan fry to freshen up, and stays good for several hours (tips are in Carnitas recipe notes). The Shredded Chicken and Beef are almost as good (pork is slightly juicier) and stored similarly. The next simplest is Fish Tacos because it's very quick to cook, then just put them in a serving dish and break into chunks with fork. If you want to use one of the chicken recipes to make ahead, use boneless thigh fillets, cook, then keep whole, cover and cool, reserve every drop of leached juice. Before serving, chop/slice, cover and microwave reheat.
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- Other Sides: Tortillas + things to stuff in tortillas usually makes for a satisfying meal in itself, but to round things out I usually provide a salad or vegetables of some form. Plain grilled corn is very on theme!
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- Preheat oven to 400F. Saute the beef with the onions in a large skillet until browned and cooked through. Stir in taco seasoning and mix in water according to package. Cook until water evaporates. Spread the meat mixture into a 10" pie pan sprayed with cooking spray. Layer on the chilies and then the cheese.
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