Best 10 Baked Mexican Pie Recipes

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BAKED MEXICAN PIE RECIPE - (4.6/5)



Baked Mexican Pie Recipe - (4.6/5) image

Provided by XrayKim

Number Of Ingredients 14

1 pound ground beef
1 1/4 ounce package taco seasoning
2/3 cup beef broth
2 tablespoons butter
1 medium onion, chopped
2 tablespoons chopped garlic
1/2 cup chopped green onion
1 4 1/2 ounce can chopped green chiles
1 10 3/4 ounce can cream of onion soup
1 10 ounce can enchilada sauce
1 16 ounce can refried beans
5 12 inches flour tortillas
3 cups shredded Pepper Jack cheese
Garnish:sour cream, chopped green onions, and chopped tomatoes

Steps:

  • 1.Preheat oven to 350 degrees. 2.Using a 12-inch cast-iron skillet, cook beef with taco seasoning and broth over medium heat; drain. 3.In the same skillet, melt butter. Cook onion, garlic, and green onion in butter until tender. Add green chiles, soup, and meat, stirring well. Transfer mixture to a medium bowl. 4.Wipe skillet clean with a paper towel. Lightly spray skillet with cooking spray; set aside. 5.In a separate bowl, combine enchilada sauce and beans, whisking well. 6.In prepared skillet, layer 1 tortilla, half of meat mixture, 1 tortilla, and half of bean mixture. Repeat once more, ending with tortilla. Top with cheese. 7.Bake for 30 minutes, or until cheese is browned. 8.Garnish with sour cream, chopped green onions, and chopped tomatoes, if desired

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 PIE



Mexican Pie image

Make and share this Mexican Pie recipe from Food.com.

Provided by dawn2701

Categories     Meat

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 9

1 tablespoon oil
1 large onion, chopped
1 lb ground beef
1 (1 1/2 tablespoon) packet taco seasoning
1 (4 ounce) can green chilies
2 cups cheddar cheese
1 (15 ounce) can refried beans
4 ounces canned chipotle chiles in adobo, chopped
16 small corn tortillas, cut in half

Steps:

  • Heat oil in skillet over medium high heat.
  • Cook onions until translucent.
  • Add garlic, taco seasoning and ground beef, cook until brown.
  • Stir in green chilies.
  • Preheat oven to 400 degrees.
  • Lightly grease pie plate and cover bottom with 4 tortillas.
  • Layer in this order: 1/2 beef mixture, 1/2 cheese, 4 tortillas, beans, 4 tortillas, chipolte peppers, 4 tortillas, remaining beef, remaining cheese.
  • Bake 30-40 minutes uncovered, or until cheese is melted.
  • Serve with toppings of choice (salsa, sour cream, and guacamole).
  • Leave out the chipolte peppers if you do not like spice, feel free to add black beans with refried beans for extra protein, and substitute leftover chicken or turkey for the beef with ease. Double recipe to freeze ahead for a lazy or crazy day.

BAKED MEXICAN PIE



Baked Mexican Pie image

Make and share this Baked Mexican Pie recipe from Food.com.

Provided by Gagoo

Categories     Mexican

Time 1h

Yield 1 Pie, 10 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
2/3 cup beef broth
2 tablespoons butter
1 medium onion, chopped
2 tablespoons garlic, chopped
1/2 cup green onion, chopped
1 (4 1/2 ounce) can green chilies, chopped
1 (10 3/4 ounce) can cream of onion soup
1 (10 ounce) can enchilada sauce
1 (16 ounce) can refried beans
5 (12 inch) flour tortillas
3 cups monterey jack pepper cheese, shredded

Steps:

  • Preheat oven to 350°.
  • Using a 12-inch cast-iron skillet, cook beef with taco seasoning and broth over medium heat; drain.
  • In the same skillet, melt butter. Cook onion, garlic and green onion in butter until tender. Add green chilies, soup and meat, stirring well. Transfer mixture to a medium bowl.
  • Wipe skillet clean with a paper towel. Lightly spray skillet with cooking spray; set aside.
  • In a separate bowl, combine enchilada sauce and beans, whisking well.
  • In prepared skillet, layer 1 tortilla, half of meat mixture, 1 tortilla and half of bean mixture. Repeat once more, ending with tortilla. Top with cheese.
  • Bake for 30 minutes, or until cheese is browned.
  • Garnish with sour cream, chopped green onions and chopped tomatoes, if desired.

Nutrition Facts : Calories 476.2, Fat 24.5, SaturatedFat 11.9, Cholesterol 70.8, Sodium 1490.7, Carbohydrate 39.4, Fiber 5.4, Sugar 6.1, Protein 24.6

LAYERED TORTILLA PIE



Layered Tortilla Pie image

This is a nice dish for potluck dinners and picnics-my family really devours it whenever I serve it! My sister used to serve tortilla pie at the hunting and fishing lodge she operated in Colorado.-Delma Snyder, McCook, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound ground beef
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1 tablespoon butter
6 corn tortillas (6 inches)
2 cups shredded cheddar cheese
1/4 cup water

Steps:

  • In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.

Nutrition Facts : Calories 350 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.

EASY BAKED TACO PIE



Easy Baked Taco Pie image

Find out how to make this Easy Baked Taco Pie. From ground beef and veggies to the dollop of sour cream on top, this Easy Baked Taco Pie has it all.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 lb. extra-lean ground beef
1 onion, chopped
1 Tbsp. chili powder
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (10 oz.) frozen corn, thawed, drained
6 whole wheat tortillas (6 inch)
1 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese, divided
1/4 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

  • Heat oven to 375ºF.
  • Brown meat with onions and chili powder in large skillet on medium-high heat. Add tomatoes and corn; cook 5 min. or until heated through, stirring occasionally.
  • Spoon 1 cup meat mixture into 2-qt. round casserole; cover with 3 tortillas, overlapping if necessary to fit in dish. Top with 2 cups of the remaining meat mixture and 1/2 cup cheese. Cover with remaining tortillas and remaining meat mixture; cover.
  • Bake 25 to 30 min. or until heated through. Top with remaining cheese; bake, uncovered, 5 min. or until melted. Cut into wedges. Serve topped with sour cream.

Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 34 g

EASY MEXICAN CASSEROLE



Easy Mexican Casserole image

This is an easy and very tasty dish. I often substitute ground turkey and low fat dairy products and it is still delicious! Serve with chips, salsa and green salad.

Provided by ANDREALF63

Categories     World Cuisine Recipes     Latin American     Mexican

Time 50m

Yield 6

Number Of Ingredients 9

1 pound lean ground beef
2 cups salsa
1 (16 ounce) can chili beans, drained
3 cups tortilla chips, crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
½ cup chopped green onion
½ cup chopped fresh tomato
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through.
  • Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.
  • Bake in preheated oven for 30 minutes, or until hot and bubbly.

Nutrition Facts : Calories 631.9 calories, Carbohydrate 32.8 g, Cholesterol 119.2 mg, Fat 43.7 g, Fiber 6.2 g, Protein 31.7 g, SaturatedFat 22.5 g, Sodium 1308.3 mg, Sugar 6 g

IMPOSSIBLY EASY TACO PIE



Impossibly Easy Taco Pie image

It's no surprise as to why this impossibly easy taco pie has over 700 positive reviews from your fellow home cooks. With 15 minutes of prep and a handful of ingredients, it's the easiest way to turn a pound of ground beef into a five-star supper. Once the cheese bubbles and bakes, this pie is a blank canvas for all your favorite taco toppings. Shredded lettuce, juicy tomatoes, sliced avocados and sour cream are just jumping-off points, feel free to get creative-this pie knows no limits!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 6

Number Of Ingredients 10

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 package (1 ounce) Old El Paso™ taco seasoning mix
1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
1 cup milk
2 eggs
1/2 cup Original Bisquick™ mix
3/4 cup shredded Monterey Jack or Cheddar cheese (3 ounces)
Old El Paso™ salsa (any variety)
Sour cream, if desired

Steps:

  • Heat oven to 400°F. Grease 9-inch pie plate. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in seasoning mix (dry). Spoon into pie plate; top with chilies.
  • Stir milk, eggs and Bisquick mix until blended. Pour into pie plate.
  • Bake about 25 minutes or until knife inserted in center comes out clean. Sprinkle with cheese. Bake 8 to 10 minutes longer. Cool 5 minutes. Serve with salsa and sour cream.

Nutrition Facts : Calories 305, Carbohydrate 13 g, Cholesterol 130 mg, Fiber 1 g, Protein 22 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 630 mg

CHEESY LAYERED MEXICAN BAKE



Cheesy Layered Mexican Bake image

Enjoy this cheesy Mexican lasagna that's made with sausage, beef and beans - a hearty dinner. Use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage to save time in the kitchen.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 19

1/2 lb bulk spicy pork sausage
1/2 lb ground beef round
1 can (15 oz) ranch-style pinto beans, drained
1 can (10 oz) diced tomatoes with green chiles, drained
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (10 3/4 oz) condensed cream of celery soup
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (10 oz) Old El Paso™ enchilada sauce
9 soft corn tortillas (6 inch)
2 cups shredded sharp Cheddar cheese (8 oz)
2 cups shredded Monterey Jack or pepper Jack cheese (8 oz)
1 medium tomato, chopped (3/4 cup)
4 medium green onions, chopped (1/4 cup)
1 medium avocado, chopped
Sour cream, if desired
Fresh cilantro leaves, if desired

Steps:

  • Heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch nonstick skillet, cook sausage and beef over medium-high heat 5 to 7 minutes, stirring often, until thoroughly cooked; drain. Stir in beans, diced tomatoes, garlic powder, cumin, salt and pepper. Cook 2 minutes or until thoroughly heated.
  • In 2-quart saucepan, stir together soups and enchilada sauce. Cook over medium heat 3 minutes, stirring constantly, until thoroughly heated.
  • Spoon one-third of the sauce into baking dish; top with 3 of the tortillas. Spoon half of the meat mixture over tortillas; top with another one-third of the sauce and 1 cup of the Cheddar cheese. Top with 3 tortillas. Repeat layers with remaining meat mixture, sauce, Cheddar cheese and tortillas. Sprinkle with 1 cup of the Monterey Jack cheese.
  • Cover loosely with foil. Bake 20 minutes. Uncover; sprinkle with remaining 1 cup Monterey Jack cheese. Bake 10 minutes longer. Let stand 10 minutes before serving. Top with tomato, onions, avocado and dollop of sour cream. Garnish with cilantro.

Nutrition Facts : Calories 556, Carbohydrate 31 g, Fat 2 1/2, Fiber 7 1/2 g, Protein 27 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 1637 mg

MEXICAN BEEF & POTATO PIE



Mexican beef & potato pie image

A shepherd's pie with a real twist - top a chilli con carne style filling with cheesy mash and tortilla chips

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 1h20m

Number Of Ingredients 9

1 tbsp cumin seed
300g jar hot salsa
500g pack lean minced beef
1 beef stock cube
400g can red kidney beans
1kg potato , cut into chunks
50g butter
100g mature cheddar , grated
50g cheese-flavoured tortilla chip

Steps:

  • Heat oven to 180C/160C fan/gas 4. Warm the cumin seeds in a large pan and toast for a few secs. Tip the salsa into the pan, then stir in the mince, breaking it up with a wooden spoon. Crumble in the stock cube, tip in the beans with their juice and add a little less than a can of water. Season, then part-cover and simmer for 40 mins, stirring occasionally. If there is still a lot of liquid after 30 mins, remove the lid completely and allow it to reduce a little until thickened.
  • Meanwhile, boil the potatoes until tender, then drain and mash with the butter and seasoning. Spoon the mince into an ovenproof dish and top with the potato, smoothing to cover the meat completely. Mix the cheese with the tortillas, then scatter on top of the pie and bake for 10 mins to melt the cheese - take care that the tortillas don't burn.

Nutrition Facts : Calories 494 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 30 grams protein, Sodium 2.2 milligram of sodium

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