Mexican Pot Pie Recipes

MEXICAN POT PIE

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.

SOUTHWESTERN TACO POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
• Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
• Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
• Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
• Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
• Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.

TEX-MEX CHICKEN POT PIE

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.

MEXICAN POT PIE

Steps:

• 1. Preheat oven 350 degrees. In a 13x9 baking dish, spray with cooking spray. Place the burrito shells in the pan and make them come up the sides of the dish and that they are covering the whole dish.
• 2. In a bowl add all ingredients except for the shredded cheese, sour cream and green onions. Mix well. Pour over the shells in the pan evenly.
• 3. Use the remaining shells to cover the mixture and tuck in the shells. Sprinkle shredded cheese on top and cover the shells completely. Place in the oven and bake till cheese has melted, about 20 to 30 minutes. When done cut into serving size and garnish with sour cream and onion.

MEXICAN POT PIE

Steps:

• 1. Slice the onion and sauté in the butter. About ½ way through, add 1 tablespoon vinegar. This will take about 30 minutes....you'll want this to be all golden but not burned.
• 2. Remove from pan and set aside.
• 3. In same pan brown the sirloin, leave the butter/vinegar that is left at the bottom of the pan, till the sirloin is done, then drain..... " you'll get another level of flavor doing this" .
• 4. When that is all browned add the garlic, corn, peppers, onions, cumin, uncooked rice, oregano, ginger, salt, beer and either home made sauce or you can use tomato sauce seasoned with Mexican spices***.
• 5. Cook this till it has thickened somewhat. Let it cool completely once it is all cooled add the beaten eggs.
• 6. Cook and mash the potatoes " I used left over potatoes" once the potatoes are hot add the cheese and mix thoroughly. Set aside.
• 7. To assemble spray pie pan if it is not a non stick kind, put the meat mixture into a pie pan, top with the potatoes. Place this on a baking sheet and bake 350 for about 30 minutes "or till it is hot and the potatoes have started to brown" this will depend on your oven so baking times may vary....
• 8. Let this stand for about 10 minutes before cutting into it.

MEXICAN CHICKEN POT PIE

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.

UPSIDE-DOWN MEXICAN POT PIE RECIPE - (4.3/5)

Steps:

• In a skillet over medium-high heat, brown beef with onion, green pepper, zucchini and chiles. Drain; add tomatoes with juice and corn. Simmer about 5 minutes. Prepare cornbread mix according to package directions; pour batter into a lightly greased 2-quart casserole dish. Spoon beef mixture over batter; sprinkle with cheese. Bake, covered with aluminum foil, at 350 degrees for 25 minutes. Uncover; bake an additional 5 minutes, until cheese is bubbly and heated through. Serves 6.