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.
MEXICAN-INSPIRED SHEPHERD'S PIE
Somehow the combination of the spicy beef, the sweetness of the corn and red bell pepper, and the simplicity of mashed potatoes makes a mouthwatering dish my whole family loves!
Provided by LISAMICH
Categories World Cuisine Recipes Latin American Mexican
Time 1h30m
Yield 5
Number Of Ingredients 14
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 25 minutes.
- While potatoes are cooking, cook ground beef in a nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add taco seasoning and stir until meat is coated; set aside.
- Preheat the oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium heat. Add onion and bell pepper and cook until slightly browned, about 5 minutes. Stir in frozen corn, water, and tomato paste. Bring to a simmer and cook for 3 minutes. Transfer corn mixture to a shallow baking dish and spread to cover the bottom. Top with seasoned meat.
- Drain potatoes. Add Emmentaler cheese, taco sauce, and butter and mash with potatoes. Add milk, salt, and pepper, mash until smooth, and spread on top of seasoned meat.
- Bake in the preheated oven until potatoes begin to brown, about 30 minutes.
Nutrition Facts : Calories 536.8 calories, Carbohydrate 30.7 g, Cholesterol 90.8 mg, Fat 34.6 g, Fiber 3.7 g, Protein 25.6 g, SaturatedFat 14.1 g, Sodium 710.3 mg, Sugar 7.3 g
AUNT MARY'S IMPOSSIBLE MEXICAN PIE
Family favorite from our Aunt Mary's kitchen. My children love this recipe. It is a regular in our house.
Provided by Baseball Mom in TX
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Lightly grease 10 inch pie plate.
- Cook and stir ground beef and onion in 10 inch skillet until brown; drain.
- Stir in seasoning mix.
- Spread beef mixture in pie plate.
- Sprinkle with chilies and cheese.
- Beat remaining ingredients until smooth.
- Pour in pie shell.
- Bake 25 to 30 minutes.
- Let stand 5 minutes before cutting.
- Garnish with peppers and cheese.
TASTE OF MEXICO PIE
Inspired by a cheeseburger pie recipe clipped from a magazine,I made this up while hungry for tacos. I didn't have any taco shells, so I used pie crust.
Provided by Aunt Willie
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Brown hamburger and onion, until meat is no longer pink.
- Drain off fat.
- Add green pepper, corn and jalapeños; stir.
- Add envelope of taco seasoning and the amount of water the envelope calls for.
- Simmer until thick.
- Add salsa and stir.
- Line a pie plate with 1/2 crust pastry.
- Pour in hamburger mixture.
- Top with cheese and sliced olives.
- Place remaining half of crust pastry on top and seal edges.
- Cut several slits into top of crust for steam to escape.
- Bake at 350°F for 45 minutes until crust is golden.
SIMPLE AND SAVORY MEXICAN PIE
I had a craving for something with a Mexican flair, but didn't have many ingredients on hand. I made this up with what I had and was really pleased with the results. This is very filling and tastes great. It is mild as written, but can easily be spiced up if desired.
Provided by Soup Fly
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef in skillet.
- Add salsa and salt to beef and mix well.
- Place one tortilla in bottom of lightly greased 10" pie pan.
- Spoon beef and salsa mixture on top of tortilla.
- Sprinkle 3/4 cup of cheese on top of beef.
- Place next tortilla on top of cheese.
- Spread beans evenly on tortilla.
- Spread sour cream over beans and top with 3/4 cup of cheese.
- Lay third tortilla on top.
- Cover with foil and bake at 350* for 25 minutes.
- Remove foil and top with remaining 1/2 cup of cheese.
- Return to oven for 5 minutes or until cheese is melted.
MEXICAN MEAT PIE
Anything with Rotel is sure to be good. You can make this ahead and then bake. From Deep in the Heart of Texas cookbook. I use reduced fat Velveeta.
Provided by Vicki in CT
Categories One Dish Meal
Time 55m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Brown meat with onions. Drain.
- Put back in skillet.
- Add tomatoes.
- In a 9X13" pan layer 1/2 of tortillas (may cut to fit), meat, beans, and cheese. Repeat.
- Top with soup.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 545.9, Fat 29.8, SaturatedFat 14.2, Cholesterol 106.9, Sodium 1884.2, Carbohydrate 38, Fiber 4.8, Sugar 8.7, Protein 31.5
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