Texmexmeatballpie Recipes

TEX-MEX TAMALE PIE

Steps:

• Heat oven to 375°F.
• Cook meat with taco seasoning mix as directed on package.
• Mix muffin mix, dressing, chiles and egg just until blended. Spread half the batter onto bottom of 9-inch pie plate sprayed with cooking spray; top with seasoned meat, 1/2 cup cheese and remaining batter.
• Bake 20 min. Top with remaining cheese and onions; bake 10 min. or until cheese is melted.

TEX-MEX MEATBALLS WITH SPAGHETTI

Steps:

• To make the meatballs, heat 1 tablespoon of the oil in a small skillet and add the onions and garlic. Cook, stirring, until wilted. Let cool.
• Combine all ingredients except remaining tablespoon of oil, and blend well.
• Shape the mixture into 20 or more 1 1/2-inch meatballs.
• Heat the remaining 1 tablespoon olive oil in a large nonstick skillet and add the meatballs. Cook over medium heat, turning so they brown evenly, about 10 minutes. Keep them warm.
• To make the sauce, heat the oil in a saucepan. Add the remaining ingredients, blend well and bring to a boil. Simmer for 10 minutes. Add the meatballs and simmer for 10 minutes.
• Meanwhile, cook the spaghetti.
• Put the water, salt and 1 tablespoon of the olive oil into a large kettle.
• Bring to a boil, add the spaghetti and cook to the desired degree of doneness. Drain and return the spaghetti to the kettle. Add the remaining olive oil and butter and toss. Serve immediately with the meatballs and sauce.

TEX-MEX MEATBALL PIE

Steps:

• Heat oven to 375 degrees.
• Unroll pie crust on ungreased cookie sheet.
• Place meatballs on center of crust.
• Note: If your meatballs are large, cut them in half before placing on pie crust.
• In small bowl, mix corn and 1/2 cup of the salsa.
• Spoon corn mixture over meatballs.
• Fold edge of crust over filling (about 2 inches); ruffle decoratively.
• Bake 35-40 minutes or until crust is deep golden brown.
• Sprinkle with cheese.
• Bake 3-5 minutes longer or until cheese is melted.
• Top with lettuce and sour cream.
• Drizzle with remaining 1/4 cup salsa.
• Serve immediately.

TEX-MEX BEEF BARBECUES

Steps:

• Cut brisket in half; place in a 5-qt. slow cooker. , In a small bowl, combine the barbecue sauce, onion, chili seasoning, Worcestershire sauce, garlic and lemon juice. Pour over beef. Cover and cook on low for 8-9 hours or until meat is tender., Remove beef; cool slightly. Shred and return to the slow cooker; heat through. Serve on buns.

MEATBALL PIE

Steps:

• In a bowl, combine the first 8 ingredients; crumble beef over mixture and mix well (mixture will be soft). Divide into fourths; shape each portion into 12 small meatballs. Brown meatballs, a few at a time, in a large skillet; drain and set aside.
• Drain tomatoes, reserving liquid. Combine the liquid with cornstarch; pour into the skillet. Add tomatoes and bouillon; bring to a boil over medium heat, stirring constantly. Stir in peas and carrots. Remove from the heat and set aside.
• For crust, combine flour and salt in a bowl. Cut in shortening until the mixture resembles coarse crumbs. Add water, 1 T. at a time, tossing lightly with a fork until dough forms a ball.
• On a lightly floured surface, roll half of dough to fit a 10 inch pie plate. Place in ungreased plate; add meatballs. Spoon tomato mixture over top. Roll remaining pastry to fit top of pie. Place over filling; seal and flute edges. Cut vents in top of crust. Brush with cream.
• Bake at 400 for 45-50 minutes or until golden brown. If needed, cover edges with foil for the last 10 minutes to prevent overbrowning. Let stand for 10 minutes before cutting.

TEX-MEX SHEPERD'S PIE

Steps:

• Preheat oven to 450°F. Combine chicken, salsa and beans in 9-inch-diameter glass pie dish; stir to blend well. Spoon potatoes atop filling in pie dish, covering completely. Sprinkle with cheese and half of cilantro. Bake casserole until filling is bubbling, cheese melts and potatoes are beginning to brown, about 20 minutes. Sprinkle with remaining cilantro.