Best 18 Mexican Meat Pie Recipes

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Embark on a delicious journey to the heart of Mexican cuisine with our comprehensive guide to finding the best recipe for "mexican meat pie". From traditional family recipes passed down through generations to innovative and contemporary takes on this culinary classic, discover the secrets of creating an exceptional and authentic Mexican meat pie. We'll explore a variety of recipes, each with its own unique blend of flavors and textures, to help you find the perfect one to satisfy your cravings and impress your taste buds.

Here are our top 18 tried and tested recipes!

MEXICAN MEAT PIE



Mexican Meat Pie image

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

1 1/2 lbs ground beef
1 large onion, chopped
15 ounces Rotel Tomatoes, extra hot preferred
12 corn tortillas
15 ounces ranch style beans
1 lb Velveeta cheese, sliced
15 ounces cream of chicken soup

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

MEXICAN MEAT PIE



Mexican Meat Pie image

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

Provided by Miss Annie

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2 lbs ground chuck
1 large onion, chopped
1 green pepper, chopped
2 fresh tomatoes, chopped (canned ok)
1 can Rotel Tomatoes
salt & pepper
12 corn tortillas
1 (16 ounce) can ranch style beans
1 lb Velveeta cheese, thinly sliced
1 can cream of chicken soup

Steps:

  • Brown meat with onion and pepper.
  • Add tomatoes, salt and pepper.
  • Arrange in a 9x13 dish, one layer of tortillas, meat, beans, and cheese.
  • Repeat layers.
  • Top with soup.
  • Bake at 350 degrees for 35-40 minutes until bubbly.

MEAT PIES



Meat Pies image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h50m

Yield 20 meat pies

Number Of Ingredients 15

20 frozen unbaked dinner rolls, such as Rhodes
All-purpose flour, for rolling
2 eggs mixed with 2 tablespoons water, for an egg wash
1 tablespoon vegetable oil
2 poblano peppers, seeded and chopped
1 onion, chopped
1/2 teaspoon red pepper flakes
4 cloves garlic, chopped
1 1/2 pounds ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 tablespoons tomato paste
1 cup grated pepper Jack cheese
1/2 cup chopped fresh parsley

Steps:

  • For the crust: Put the frozen rolls on a baking sheet. Cover with a tea towel and let thaw and rise for 2 to 3 hours.
  • For the filling: Add the oil to a large skillet and set it over medium heat. Cook the peppers and onion until soft, about 5 minutes. Add the red pepper flakes and garlic, then cook for another minute. Transfer to a bowl or plate and set aside.
  • Put the same skillet over medium-high heat, add the beef and cook, breaking up any lumps. Add the chili powder, cumin and 3/4 teaspoon salt and cook until the meat is no longer pink, 5 to 7 minutes. Add the tomato paste and 1/4 cup water and stir until combined. Mix in the cooked vegetables. Transfer to a bowl and set aside to cool. When the meat is cool, add the cheese and parsley, then season with salt and pepper.
  • Preheat the oven to 400 degrees F.
  • To form: Roll out each dinner roll on a lightly floured surface into a 4-inch circle about 1/4 inch thick. Put 1 1/2 tablespoons of the meat mixture in the center of each circle. Brush around the outside of the circles with the egg wash and fold over the dough to form half-moon shapes. Press the edges together and crimp them with a fork. Put on a parchment-lined baking sheet and brush the tops with the egg wash.
  • Bake until golden brown, 10 to 12 minutes.

MEXICAN MEAT-ZZA: MEXICAN DEEP-DISH PAN PIZZA



Mexican Meat-zza: Mexican Deep-Dish Pan Pizza image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings, 2 slices each of Mexican deep dish pizza pie

Number Of Ingredients 21

2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
2 eggs
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil or, vegetable oil, for drizzling
2 tablespoons extra-virgin or vegetable oil, 2 turns of the pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
Salt
2 1/2 cups (10-ounce sack from dairy aisle) shredded Cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, 2 1/4 ounces sliced chillies or jalapenos, drained
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
Mild to medium taco sauce to pass at table, 1 cup

Steps:

  • Preheat oven to 400 degrees F.
  • Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter (melt in microwave 30 seconds), 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra or vegetable oil and pour in the muffin mix. Use a large skillet, 10 to 12 inch. Choose a pan with oven safe handle or, double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 12 to 15 minutes in center of the oven until light golden in color.
  • Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
  • Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro, optional. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at the table to sprinkle on top.

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

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.

MEXICAN BEEF TATER TOT™ PIE



Mexican Beef Tater Tot™ Pie image

Get your Mexican fix with this beefy, cheesy tot-topped pie.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 10

1 lb lean (at least 80%) ground beef
1 cup diced red bell pepper (1 large)
1 cup diced onion
1 package (1 oz) Old El Paso™ taco seasoning mix
1/4 cup water
1/4 cup milk
1 egg
2 cups shredded 4-cheese Mexican cheese blend (8 oz)
4 cups frozen Tater Tots™ potatoes (from 32-oz bag)
Fresh toppings: diced tomatoes, guacamole, sour cream, cilantro

Steps:

  • Heat oven to 400°F. Spray 9-inch pie plate with cooking spray.
  • In 12-inch nonstick skillet, cook beef, bell pepper and onion over medium-high heat 8 to 10 minutes or until beef is browned and vegetables are softened; drain. Wipe out skillet. Return beef mixture to pan; add taco seasoning mix and water. Cook and stir over medium-high heat 1 to 2 minutes or until well mixed. Remove from heat. Cool 2 minutes.
  • Meanwhile, in large bowl, mix milk and egg. Stir in cheese. Stir beef mixture into egg mixture, then pour into pie plate. Spread evenly.
  • Top beef mixture with Tater Tots™. Bake 37 to 39 minutes or until mixture is set and Tater Tots™ are browned. Cool 10 minutes. Top with fresh toppings, as desired.

Nutrition Facts : Calories 340, Carbohydrate 18 g, Cholesterol 85 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 620 mg, Sugar 3 g, TransFat 1/2 g

MEXICAN MEAT LOAF



Mexican Meat Loaf image

"I love to experiment with all kinds of recipes," relates Debra Jane Webb of Muskogee, Oklahoma. A dash of chili powder gives her meat loaf fun Mexican flavor that's complemented by zesty picante sauce poured over the top.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 9

3/4 cup milk
2 eggs, lightly beaten
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chili powder
1-1/2 pounds lean ground beef
1 jar (16 ounces) picante sauce

Steps:

  • In a large bowl, combine the first seven ingredients. Add beef and mix well. Pat into a greased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1 hour or a thermometer reaches 160°. Top with warm picante sauce.

Nutrition Facts : Calories 280 calories, Fat 12g fat (5g saturated fat), Cholesterol 144mg cholesterol, Sodium 689mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 26g protein.

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

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 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 MEAT PIE



Mexican Meat Pie image

A savory meat pie courtesy of my Aunt Stephanie that's yummy any time of year, and good either hot or cold the next day. Dress it up with shredded lettuce, chopped tomato, guacamole, shredded cheese, etc., or make a side salad out of these items, and you've got tacos (sort of) without the mess.

Provided by Wendy H.

Categories     Savory Pies

Time 50m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 8

2 pie crusts
1 lb ground beef
1 cup onion, chopped
1/2 green pepper, chopped
8 ounces tomato sauce
1 teaspoon oregano
hot spices
salt

Steps:

  • Brown beef with onion and pepper in a skillet.
  • Pour off fat.
  • Stir in tomato sauce, salt, oregano, and hot spices, if desired.
  • Simmer 10 minutes.
  • Place meat mixture in pie shell.
  • Place top crust, seal, and prick.
  • Bake at 425 degrees for 20-25 minutes, or until lightly browned.
  • Alternate:.
  • Leave off top crust and top after cooking with shredded cheese like cheddar or Monterey Jack.
  • Would probably be excellent with cumin instead of the oregano, but I haven't tried this yet.

Nutrition Facts : Calories 731.6, Fat 47.1, SaturatedFat 14.1, Cholesterol 77.1, Sodium 843.9, Carbohydrate 48.6, Fiber 5.1, Sugar 4.6, Protein 27.9

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

SHEPHERD'S PIE MEXICANA



Shepherd's Pie Mexicana image

Great shepherd's pie with a kick. It's prepared with a blend of Mexican spices. Adjust seasonings according to your personal taste. You can also spice up the mashed potatoes if you like.

Provided by Salimah

Categories     Main Dish Recipes     Savory Pie Recipes     Shepherd's Pie Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

5 potatoes, peeled and quartered
2 tablespoons butter
¼ cup milk
½ teaspoon garlic powder
½ teaspoon salt
1 tablespoon olive oil
2 small onions, chopped
1 pound ground beef
3 cloves garlic, minced
1 teaspoon spicy seasoned salt
1 tablespoon taco seasoning
1 (10 ounce) package frozen peas
1 (10 ounce) package frozen corn

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Coat a 9 inch square baking dish with cooking spray.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender enough to pierce with a fork; drain. Mash by hand using a potato masher or sturdy whisk. Mix in butter, milk, garlic powder, and salt and pepper to taste. Set aside.
  • Heat oil in a large skillet over medium heat. Add onions; cook and stir until softened, 8 to 10 minutes. Add garlic and ground beef and cook until meat loses its pink color. Season with seasoned salt and taco seasoning. Add peas and corn and stir until blended.
  • Pour beef and vegetable mixture into prepared baking dish. Cover with mashed potatoes.
  • Bake in preheated oven until potatoes are golden and beef and vegetable mixture is hot and bubbly, 30 to 35 minutes.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 51.7 g, Cholesterol 57 mg, Fat 15.9 g, Fiber 7.5 g, Protein 20.9 g, SaturatedFat 6.5 g, Sodium 832.1 mg, Sugar 7.3 g

MEXICAN-INSPIRED SHEPHERD'S PIE



Mexican-Inspired Shepherd's Pie image

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

2 ¼ cups peeled and cubed potatoes
1 pound ground beef
1 (1 ounce) packet taco seasoning mix
3 tablespoons vegetable oil
1 onion, diced
1 red bell pepper, diced
½ (10 ounce) package frozen corn
3 tablespoons water
2 tablespoons tomato paste
1 cup shredded Emmentaler cheese
3 tablespoons taco sauce
2 tablespoons butter, cut into pieces
½ cup milk
salt and ground black pepper to taste

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

TACO PIE



Taco Pie image

It's a quick, easy meal that is very filling. Some people will also top it with regular taco toppings, i.e. lettuce, tomatoes, black olives, etc. It also is great as leftovers for lunches! Serve with taco sauce.

Provided by stephanie

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 30m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14 ounce) bag tortilla chips, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
  • Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
  • Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Nutrition Facts : Calories 687.1 calories, Carbohydrate 50.6 g, Cholesterol 100.3 mg, Fat 43.4 g, Fiber 3.6 g, Protein 24.4 g, SaturatedFat 20.7 g, Sodium 862.8 mg, Sugar 1.7 g

MEXICALI MEAT PIE



Mexicali Meat Pie image

My mother found this recipe in a Pillsbury Bake-Off cookbook in the mid 1960's. It is sooooo good! Our family always liked it with more heat, so we sometimes added jalepeno peppers or served it with salsa on the side, but it's good as is.

Provided by Julie in TX

Categories     Meat

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 21

6 slices bacon
1 lb lean ground beef
1 (8 ounce) can whole kernel corn, drained
1/2 cup finely chopped green bell peppers or 1/2 cup red bell pepper
1/2 cup finely chopped onion
1/4 cup cornmeal
1/2 teaspoon oregano
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
1 (8 ounce) can tomato sauce
1 egg
1/4 cup milk
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1 1/2 cups shreadded cheddar cheese
8 stuffed green olives, sliced
1 cup flour
2 tablespoons cornmeal
1/2 cup firm bacon drippings or 1/2 cup shortening
3 -4 tablespoons ice water

Steps:

  • Preheat Oven to 425 degrees.
  • Fry the bacon until it is crisp and break it into pieces.
  • Put 1/2 cup of the bacon drippings in freezer and chill until firm.
  • Brown the ground beef in a large skillet until it is brown.
  • Drain off any grease.
  • Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
  • Allow meat mixture to cool while you prepare the pie crust.
  • PIE CRUST:.
  • Combine the flour and cornmeal.
  • Cut in the bacon drippings or shortening until the mixture is the size of small peas.
  • Add the ice water a little at a time while stirring with a fork until the dough holds together.
  • Roll into a ball and flatten to 1/2 inch.
  • Roll out on a floured surface and place in a 9 inch pie plate.
  • Flute the edge.
  • Pour the meat mixture into the prepared pie crust.
  • Bake in a 425 degree oven for 25 minutes.
  • While pie is baking, prepare topping.
  • TOPPING:.
  • Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
  • Spread on the pie.
  • Top with crumbled bacon and sliced olives.
  • Put back in oven for 5 minutes or until the cheese melts.
  • Remove from the oven and let it stand for 10 minutes before serving.

Nutrition Facts : Calories 458.2, Fat 29.9, SaturatedFat 13.2, Cholesterol 99.8, Sodium 796.1, Carbohydrate 25.7, Fiber 2.3, Sugar 2.8, Protein 21.8

TORTILLA PIE



Tortilla Pie image

Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 14

4 flour tortillas (10-inch)
1 tablespoon olive oil, plus more for pan
1 medium onion, chopped
1 1/2 teaspoons ground cumin
1/4 teaspoon red-pepper flakes
Coarse salt and ground pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
3 garlic cloves, minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces), torn into pieces
2 cups (8 ounces) shredded Monterey Jack cheese
Fresh cilantro sprigs, for garnish (optional)
Sour cream (optional)

Steps:

  • Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
  • In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
  • Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
  • Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

Tips:

  • Chilling the dough before rolling and baking helps prevent it from shrinking too much and also makes it easier to work with.
  • Use a sharp knife to cut the dough to prevent ragged edges.
  • To prevent the filling from bubbling out of the pie crust, make sure to seal the edges well before baking.
  • Brush the top of the pie crust with milk or egg wash before baking to give it a golden brown color.
  • If the pie crust starts to brown too quickly, cover it with a piece of aluminum foil.
  • Let the pie cool slightly before serving to allow the filling to set.

Conclusion:

Mexican meat pie is a hearty and flavorful dish that is perfect for a potluck or family dinner. It is easy to make and can be tailored to your own taste preferences. With its flaky crust and savory filling, this pie is sure to be a hit with everyone who tries it. So next time you are looking for a delicious and satisfying meal, give Mexican meat pie a try. You won't be disappointed!

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