Mexican Pie Crust Recipes

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MEXICAN PIE



Mexican Pie image

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

RICE CRUST:
2 cups beef broth
1 cup uncooked long grain rice
1 tablespoon butter
1 teaspoon salt
2 large eggs, beaten
2 tablespoons diced pimientos, drained
FILLING:
1 pound ground beef
1 garlic clove, minced
1 teaspoon ground cumin
1/2 cup taco sauce
1 large egg, beaten
TOPPINGS:
1 large avocado
1 tablespoon chopped onion
1 tablespoon taco sauce
1/2 teaspoon lemon juice
1 cup sour cream

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.

MEXICAN CHOCOLATE PECAN PIE



Mexican Chocolate Pecan Pie image

Provided by Marcela Valladolid

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for spraying the pie dish
1 1/2 cups graham cracker or Maria cookie crumbs (about 6.5 ounces)
7 tablespoons unsalted butter, melted
2 tablespoons packed light brown sugar
12 tablespoons (1 1/2 sticks) unsalted butter
1/2 cup packed light brown sugar
6 tablespoons light corn syrup
3 cups pecan halves (about 10 ounces)
1/4 cup Mexican crema or whipping cream
1 disk Mexican chocolate, such as Ibarra, finely minced (about 3.1 ounces)

Steps:

  • For the crust: Spray a 9-inch pie dish with cooking spray.
  • Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
  • Preheat the oven to 350 degrees F.
  • For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
  • Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.

MEXICAN PIE CRUST



Mexican Pie Crust image

I know you are thinking coke in pie crust but it is a very tender crust and very good the Coke doesn't change the taste of the crust

Provided by Kym in Ohio

Categories     Dessert

Time 5m

Yield 5 crusts

Number Of Ingredients 5

4 cups flour
1 cup shortening, plus
2 tablespoons shortening
3/4 teaspoon salt
6 -8 ounces Coca-Cola

Steps:

  • Sift flour and salt.
  • Cut in shortening.
  • Slowly add Coke,until dough forms a ball.
  • Makes about 5 single pie crusts.
  • Very tender crust.
  • I roll mine into 3 inch circles and place a teaspoon of filling like jam, pie filling, etc.
  • fold into half and pinch and seal edges.
  • Bake in preheated oven 400 drgrees for about 15 minutes.
  • Roll into sugar immediately upon removal from oven.

COUNTDOWN #1 BEST PIE CRUST EVER



Countdown #1 Best Pie Crust Ever image

Provided by Aarón Sánchez

Time 2h10m

Yield 1 crust

Number Of Ingredients 6

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
6 tablespoons unsalted butter, chilled, cut into small pieces
3 tablespoons solid vegetable shortening, chilled, cut into small pieces
4 tablespoons (or more) ice water

Steps:

  • Blend the flour, sugar, and salt in a food processor. Add the butter and shortening; pulse until the mixture resembles coarse meal. Drizzle 4 tablespoons ice water over the mixture. Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather the dough into a ball and flatten into disk. Wrap in plastic. Chill 1 hour. Use the dough with your favorite pie recipe.
  • Roll out the dough on a lightly floured work surface into a 14-inch round. Transfer the dough to a 9-inch diameter glass pie dish. Fold the overhang under. Crimp the edges decoratively. Pierce the bottom of the crust all over with a fork. Freeze the crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
  • For recipes that call for a pre-baked pie crust: Preheat the oven to 375 degrees F. Line the crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove the weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)

TORTILLA CHIP CRUST FOR SAVORY PIE (QUICHE, MEXICAN PIE, ETC.)



Tortilla Chip Crust for Savory Pie (Quiche, Mexican Pie, Etc.) image

Great use for those extra little pieces at the bottom of the bag, or chips that are going slightly stale. It's extremely easy, made with the same method as a graham cracker crust. I find that a blender or food processor works best for getting these crushed finely enough - roughly the same as graham cracker crumbs. If you're using salted chips, be sure to omit or adjust any salt in your recipe.

Provided by ItalianMama

Categories     Savory Pies

Time 10m

Yield 1 crust, 6-8 serving(s)

Number Of Ingredients 2

1 1/2 cups corn tortilla chips, very finely crushed
2 tablespoons butter, melted

Steps:

  • In a small bowl, mix crushed chips and melted butter.
  • Pat into the bottom and up the sides of a 9-inch pie plate.
  • If using for quiche or anything with a very wet filling, pre-bake at 375 for 5 minutes and allow to cool before filling.

MEXICAN CHORIZO BREAKFAST PIE



Mexican Chorizo Breakfast Pie image

Flavorful Mexican chorizo sausage is the star in this unique breakfast pie. A hash brown crust is topped with delicious Mexican omelet ingredients and baked until golden brown. A favorite brunch recipe! Top with sour cream if desired.

Provided by Dana

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 1h40m

Yield 8

Number Of Ingredients 13

3 cups frozen shredded hash browns
3 large eggs eggs, beaten, divided
2 tablespoons minced onion
1 tablespoon all-purpose flour
1 teaspoon salt
1 ½ tablespoons olive oil
1 pound bulk Mexican chorizo sausage
1 onion, chopped
2 cloves garlic, minced
¼ cup milk
2 tablespoons chopped fresh cilantro
1 teaspoon ground cumin
1 ½ cups shredded Monterey Jack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
  • Combine hash browns, 1 egg, minced onion, flour, and salt in a bowl. Pour into the prepared pie pan and smooth down to form a crust.
  • Bake in the preheated oven for 30 minutes. Brush the crust with olive oil and continue to bake until golden and set, about 10 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chopped onion and garlic and saute for another 3 minutes. Remove any extra grease from the pan if desired.
  • Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.
  • Spread half of the Monterey Jack cheese onto the potato crust. Spoon chorizo mixture over and top with remaining Monterey Jack cheese. Pour egg mixture over the top.
  • Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.

Nutrition Facts : Calories 398.8 calories, Carbohydrate 14.5 g, Cholesterol 129.1 mg, Fat 28.8 g, Fiber 1.2 g, Protein 20.3 g, SaturatedFat 11.7 g, Sodium 1008.5 mg, Sugar 1.4 g

MEXICAN SHEPHERD'S PIE



Mexican Shepherd's Pie image

This is a Mexican version of the Shepherd's Pie that is so popular in the UK. I decided to try this one night when I did not have any mashed potatoes. Its cheap, quick and easy...and my kids loved it! Serve with a tossed green salad for a great family meal!

Provided by Michelle Blanchard Ardillo

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 11

1 ½ pounds ground beef
1 onion, finely chopped
garlic powder to taste
salt and pepper to taste
1 (14.5 ounce) can diced tomatoes
1 (1.25 ounce) package taco seasoning mix
¾ cup hot water
1 (11 ounce) can whole kernel corn, drained
1 (8.5 ounce) package corn muffin mix
1 cup shredded Cheddar cheese
1 (2.25 ounce) can sliced black olives

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
  • Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
  • Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
  • Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

Nutrition Facts : Calories 407.2 calories, Carbohydrate 33.9 g, Cholesterol 70.6 mg, Fat 19.8 g, Fiber 1.8 g, Protein 22.6 g, SaturatedFat 8.4 g, Sodium 1222.5 mg, Sugar 7.1 g

MEXICAN CHILI PIE



Mexican Chili Pie image

This recipe is one of my husband Dwayne's favorite, especially during cooler weather. The topping is crunchy, and the chili has just enough spice to warm you up inside in even the coldest weather! I add a simple side salad to complete the meal.-Heather Thurmeier, Pense, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4-6 servings.

Number Of Ingredients 19

1 pound ground beef
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground mustard
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped green pepper
1 can (16 ounces) kidney beans, rinsed and drained
TOPPING:
3/4 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon each baking soda, salt and sugar
1 cup shredded cheddar cheese
3/4 cup buttermilk
1 large egg, lightly beaten
2 tablespoons canola oil

Steps:

  • In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add seasonings and tomatoes. Simmer, uncovered, for 20 minutes. Add green pepper. Spoon 2 cups into an ungreased 2-1/2-qt. shallow baking dish; top with half of the beans. Repeat layers. , For topping, combine dry ingredients in a large bowl. Stir in cheese. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Spread over filling. , Bake at 450° for 15 minutes or until topping is lightly browned and filling is bubbly.

Nutrition Facts : Calories 450 calories, Fat 19g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 7g fiber), Protein 28g protein.

MEXICAN SHEPHERD'S PIE



Mexican Shepherd's Pie image

You're only 30 minutes away from a fiesta of flavors in an easy ground beef, skillet dinner!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

1 lb extra lean (at least 93%) ground beef
1/2 cup sliced green onions
1 cup Old El Paso™ Thick 'n Chunky Salsa
1 1/2 teaspoons chili powder
3/4 teaspoon cumin
1 can (11 oz) corn, drained
1 pouch (4.7 oz) Betty Crocker™ loaded mashed potatoes
Water, milk and butter called for on potatoes pouch
1/2 cup shredded Cheddar cheese (2 oz)
1 medium tomato, sliced into thin wedges
Tortilla chips, if desired

Steps:

  • In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
  • Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
  • Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

Nutrition Facts : Calories 610, Carbohydrate 68 g, Cholesterol 100 mg, Fat 3, Fiber 4 g, Protein 33 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1620 mg, Sugar 4 g, TransFat 1/2 g

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Top Asked Questions

How do you make a taco meat pie?
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.
How long to bake a 9 inch pie crust?
Bake pie crust in a 425˚F oven for 12 minutes. Remove parchment and weights and pierce crust all over with a fork. For a partially baked crust, bake 8 to 10 minutes more, or 10 to 12 minutes more for a fully baked crust. Makes enough crust for one 9-inch deep dish pie crust.
How do you make Mexican Impossible Pie?
It’s so easy to make the Mexican Impossible Pie you’ll want to put it into your family’s regular dinner rotation. First, preheat the oven to 400 degrees Fahrenheit and spray a pie plate with cooking spray. Then, sauté a pound of ground beef in a skillet until it’s cooked and drain off any fat.
How do you make shortening pie crust?
Directions 1 Step 1#N#In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water... 2 Step 2#N#Roll out dough on a floured counter. Don't over work it. Use as directed in pie recipe. More ...

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