Best 13 Simple Mexican Chili Pie With Garlic Recipes

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Mexican chili pie is a hearty and flavorful dish that is perfect for a quick and easy weeknight meal. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will love. Made with a combination of ground beef, chili seasoning, and a variety of vegetables, like onions, peppers, and corn, this dish is a great way to get your daily dose of protein and vegetables. The garlic adds a pungent and savory flavor that perfectly complements the chili and beef. Served with your favorite toppings, such as cheese, sour cream, and guacamole, this Mexican chili pie is sure to be a hit.

Let's cook with our recipes!

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

GARLIC SHEPHERD'S PIE



Garlic Shepherd's Pie image

Chili sauce adds a slightly sweet touch to this potato-topped meat and veggie pie.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-lb bag)
1 cup sliced mushrooms (3 oz)
2 cups diced tomatoes (from 28-oz can), undrained
1 jar (12 oz) beef gravy
2 tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 pouch (4.7 oz) Betty Crocker™ roasted garlic mashed potatoes
Water, milk and butter called for on potatoes pouch
2 teaspoons shredded Parmesan cheese

Steps:

  • Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling. Reduce heat; cover and simmer about 10 minutes or until vegetables are tender.
  • While beef mixture is simmering, make potatoes as directed on pouch, using water, milk and butter. Let stand 5 minutes.
  • Spoon beef mixture into ungreased 8-inch square (2-quart) glass baking dish or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese.
  • Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 65 mg, Fat 1 1/2, Fiber 4 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1050 mg, Sugar 6 g, TransFat 1 g

CHILI TORTILLA BAKE



Chili Tortilla Bake image

A homestyle Tex-Mex casserole is all it takes to gather the whole family around the dinner table. With its popular flavors and bubbly cheese topping, there is never a need to worry about leftovers. -Celine Weldy, Cave Creek, Arizona

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

1 pound extra-lean ground beef (95% lean)
2 cans (8 ounces each) no-salt-added tomato sauce
1 can (15 ounces) black beans, rinsed and drained
1 cup frozen corn
1 can (4 ounces) chopped green chilies
2 tablespoons dried minced onion
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
6 whole wheat tortillas (8 inches)
1 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink. Stir in the tomato sauce, beans, corn, green chilies, onion, chili powder, cumin, garlic powder and oregano; heat through., In an 11x7-in. baking dish coated with cooking spray, layer half of the tortillas, beef mixture and cheese. Repeat layers. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts : Calories 413 calories, Fat 11g fat (4g saturated fat), Cholesterol 56mg cholesterol, Sodium 590mg sodium, Carbohydrate 47g carbohydrate (8g sugars, Fiber 8g fiber), Protein 28g protein.

SIMPLE MEXICAN CHILI PIE WITH GARLIC



Simple Mexican Chili Pie With Garlic image

For Garlic lover's. Not for the weak of heart. This dish can be served with a crisp, green salad. You can adjust the garlic amount to your taste preferences.

Provided by Debloves2cook

Categories     Mexican

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

5 tablespoons oil
1 onion, chopped
3 garlic cloves, crushed
6 garlic cloves, thinly sliced
1 lb ground beef
1 teaspoon ground cumin
1/2 teaspoon chili powder
2/3 cup beef stock
1 (14 ounce) can crushed tomatoes
1 green bell pepper, seeded and diced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 (15 1/2 ounce) can mixed beans or 1 (15 1/2 ounce) can red kidney beans
1 small French bread, loaf thinly sliced
1/2 cup sharp cheddar cheese, grated
salt
pepper

Steps:

  • Heat two tablespoons Oil in a large pan. Cook the Onion until it starts to soften, then add the 3 crushed cloves of Garlic and cook for two more minutes.
  • Stir in the Ground Beef and cook until browned.
  • Add the spices, cook for an additional minute.
  • Reduce heat to simmer. Stir in the Stock, Tomatoes, green Pepper, Tomato Paste and Oregano and simmer for 25 minutes, stirring occasionally.
  • Add the beans and season with salt and pepper to taste.
  • Preheat oven to 375.
  • Transfer the chili to a large gratin or casserole dish.
  • Heat the remaining three Tablespoons of oil, add the 6 thinly sliced cloves of Garlic and cook slowly to soften.
  • Remove from the heat, brush the bread slices, front and back with the oil/garlic mixture.
  • Arrange the treated bread slices on top of the chili.
  • Scatter the remaining oil/garlic slices and the grated cheese over the top of the bread.
  • Bake uncovered for 20 minutes.

Nutrition Facts : Calories 446.2, Fat 27.3, SaturatedFat 8.4, Cholesterol 61.3, Sodium 593.2, Carbohydrate 29, Fiber 3, Sugar 4.2, Protein 21.4

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.

MELANIE'S CHILI



Melanie's Chili image

This chili is so easy to make and is so good! Trust me. To make a double batch, double everything except the meat and onion. Use 1 can each of pinto and kidney beans, that is how I normally make it.

Provided by Allrecipes Member

Categories     Beef Chili

Time 30m

Yield 6

Number Of Ingredients 9

1 pound ground beef
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 (16 ounce) can pinto beans
1 teaspoon chili powder
1 teaspoon ground cumin
½ teaspoon ground cayenne pepper
1 teaspoon minced garlic

Steps:

  • In a large saucepan over medium-high heat, cook beef and onion until meat is no longer pink. Stir in tomatoes, tomato sauce, beans, chili powder, cumin, cayenne and garlic. Cover, reduce heat and simmer 20 minutes.

Nutrition Facts : Calories 451.6 calories, Carbohydrate 54.2 g, Cholesterol 46.5 mg, Fat 13.3 g, Fiber 17.7 g, Protein 30.1 g, SaturatedFat 4.9 g, Sodium 524.4 mg, Sugar 6 g

CHILE TAMALE PIE



Chile Tamale Pie image

This crowd-pleasing potluck dish is easy to prepare. It packs a little heat, a little sweet and a big-time authentic southwestern flavor. There is no substitute for freshly ground chiles. A small food processor on high speed may be used to grind the chiles and cumin, or use a dedicated coffee grinder for fresh spices. It is a fantastic $15 investment for fresh spices anytime-and your palate will thank you! -Ralph Stamm, Dayton, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 12 servings.

Number Of Ingredients 18

1 can (15-1/4 ounces) whole kernel corn
2 cups masa harina
1 can (14-1/2 ounces) chicken broth
2 tablespoons butter, melted
1 large egg, lightly beaten
2-1/2 pounds boneless pork loin roast, cut into 1/2-inch pieces
1 medium onion, chopped
1 can (16 ounces) refried beans
2 dried Anaheim chiles, chopped
2 dried ancho chiles, chopped
3 ounces Mexican or semisweet chocolate, grated
1/3 cup orange juice
2 tablespoons lime juice
1 tablespoon garlic powder
3 teaspoons cumin seeds, toasted and crushed
3/4 cup minced fresh cilantro, optional
1 jalapeno pepper, seeded and chopped, optional
2 cups shredded cheddar cheese

Steps:

  • Drain corn, reserving liquid; set corn aside. Place masa harina in a large bowl. In a small bowl, combine the broth, butter, egg and reserved corn liquid; stir into masa harina just until moistened. Set aside., In a large skillet coated with cooking spray, cook pork and onion over medium heat until pork is no longer pink. Add the beans, chiles, chocolate, orange juice, lime juice, garlic powder, cumin, reserved corn, and cilantro and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Meanwhile, preheat oven to 325°., Transfer to a greased 13x9-in. baking dish; sprinkle with cheese. Spread masa harina mixture over cheese. , Bake, uncovered, until golden brown, 50-60 minutes. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 371 calories, Fat 15g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 496mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 6g fiber), Protein 28g protein.

MEXICAN GROUND BEEF PIE



Mexican Ground Beef Pie image

Although this recipe is titled "mexican," it's more of an american creation. A good recipe when I'm looking for something easy and quick for dinner.

Provided by Kathy

Categories     Meat

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 lbs ground pork or 2 lbs ground turkey
1/2 cup chopped onion
1/4 cup chopped green chili
2 teaspoons chili powder
8 ounces tomato sauce
1/2 teaspoon garlic powder
8 ounces cheddar cheese, shredded
1/2 cup sour cream
1 egg white, beaten stiff

Steps:

  • Heat oven to 375°F.
  • Cook ground beef. Drain.
  • Add to the cooked ground beef: onion, green chiles, chili powder, tomato sauce, and garlic powder. Simmer 8-10 minutes.
  • Grease an 8 x 8 baking pan. Put meat mixture in pan.
  • Beat together cheese, sour cream and egg white. Put on top of meat mixture.
  • Bake 25-30 minutes.

MEXICAN BEEF CHILI



Mexican Beef Chili image

Add something spicy to your family's Mexican night! Serve beef chili - a dinner you can fix and forget!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h15m

Yield 6

Number Of Ingredients 10

2 pounds beef boneless chuck, cut into 1-inch cubes
2 tablespoons chili powder
1/2 teaspoon salt
1 teaspoon ground cumin
2 tablespoons instant chopped onion
1/2 teaspoon garlic powder
1 can (15 1/2 ounces) dark red kidney beans, drained
2 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon baking cocoa
2 cinnamon sticks

Steps:

  • Mix all ingredients in 3 1/2- to 4-quart slow cooker.
  • Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Remove cinnamon sticks before serving.

Nutrition Facts : Calories 395, Carbohydrate 26 g, Cholesterol 95 mg, Fiber 7 g, Protein 39 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg

CHILI POBLANO PIE



Chili Poblano Pie image

This savory chili and cheese pie comes from chef Dolores Torres Yza'bal, who worked with Diana Kennedy on the television program "Mexican Cooking". I found it in a May 1987 issue of Bon Appetit in an article titled Mexican Cooking Goes Light. If using the equivalent of the Crema Fresca, start it the day before. This standing time for this is not included in prep time. Crema Fresca is the Mexican equilavent of the French creme fraiche.

Provided by Leslie in Texas

Categories     Cheese

Time 1h10m

Yield 6 main-course servings, 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs fresh poblano chiles (about 12 large)
1/2 lb monterey jack cheese or 1/2 lb chihuahua cheese, cubed
1/4 small yellow onion, coarsely chopped
1 large garlic clove, halved
6 eggs
3/4 teaspoon salt
1 1/2 cups creme fraiche (or 1 1/2 c. whipping cream plus 3 T. sour cream)

Steps:

  • If making Crema Fresca equivalent, mix cream and sour cream in medium bowl. Cover and let stand at room temperature until thickened, 8 hours or overnight. Chill until ready to use.
  • Char chilies over gas flame or in broiler until blackened on all sides.
  • Wrap in plastic bag and let stand 10 minutes to steam.
  • Peel and core chilies;slit one side lengthwise to open.
  • Remove seeds;rinse if necessary, pat dry.
  • Preheat oven to 350 degrees.
  • Generously butter 9-inch pie pan with 2-inch sides (preferably porcelain or stoneware).
  • Open up chilies and arrange around sides of pan, skin sides down with point toward center of pan, extending 1/2 inch above rim.
  • Repeat with remaining chilies, covering sides of pan completely.
  • Cover bottom of pie pan with remaining chilies.
  • Finely grate cheese with onion and garlic in processor using on/off turns, about 30 seconds.
  • Add eggs and salt and process until smooth, stopping occasionally to scrape down sides of work bowl,about 15 seconds.
  • Mix in Crema Fresca; pour filling over chilies and curl edges of chilies over filling.
  • Bake until pie is golden brown and knife inserted in center comes out clean, 45 to 50 minutes.
  • Cover chili edges with foil to prevent burning, if necessary.
  • Let cool 5 minutes before cutting.
  • Serve hot or at room temperature.

Nutrition Facts : Calories 467.7, Fat 38.7, SaturatedFat 22.5, Cholesterol 326.8, Sodium 594.7, Carbohydrate 13.5, Fiber 1.8, Sugar 6.6, Protein 19.1

DOWN AND DIRTY GARLIC CHILI



Down and Dirty Garlic Chili image

This recipe is something I will whip together on nights when spaghetti just won't cut it, but time is a commodity worth more than gold. There are only two in my family, but that just means plenty of yummy leftovers. Serve this chili with cheese on top and a thick slice of homemade sourdough bread and you've got a winner. The measurements are approximations since I'm more of a shake and dab type of cook, but this is generally right. This gives more kick than you might think, so be lenient with the pepper flakes if you are serving kids!

Provided by VTCOOKINFOR2

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 40m

Yield 4

Number Of Ingredients 11

1 pound extra lean ground beef
1 tablespoon chili powder
2 tablespoons dried onion flakes
1 teaspoon ground cumin
1 teaspoon paprika
2 cloves garlic, minced
¼ teaspoon red pepper flakes, or to taste
1 (14.5 ounce) can diced tomatoes with garlic and onion
1 (16 ounce) can chili beans, drained
1 (8 ounce) can tomato sauce
salt and pepper to taste

Steps:

  • Heat a large saucepan or Dutch oven over medium heat. Add ground beef, and cook until evenly browned. Stir occasionally to crumble. Season the beef with chili powder, onion flakes, cumin, paprika, garlic and red pepper flakes, and mix well.
  • Pour in the tomatoes, chili beans, and tomato sauce. Reduce heat to low, and simmer for at least 30 minutes, or longer for thicker chili. Season to taste with salt and pepper.

Nutrition Facts : Calories 320.5 calories, Carbohydrate 33.2 g, Cholesterol 74.6 mg, Fat 8.2 g, Fiber 8 g, Protein 34.3 g, SaturatedFat 2.6 g, Sodium 1386.8 mg, Sugar 11.5 g

CHILI COTTAGE PIE



Chili Cottage Pie image

This filling cottage pie is super simple and loaded with flavor. The kids love to help layer it up. -Jacob Miller, Ledyard, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium red onion, diced
6 garlic cloves, minced
1 package (16 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup beef stock
1 envelope chili seasoning mix
1 package (24 ounces) refrigerated mashed potatoes
1 cup shredded cheddar-Monterey Jack cheese
4 green onions, thinly sliced
Grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble beef, salt and pepper until beef is no longer pink. Drain beef; remove from skillet., In same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Add beef, mixed vegetables, kidney beans, tomatoes, beef stock and chili seasoning; bring to a boil. Cook and stir until thickened, about 5 minutes. Transfer to a greased 13x9-in. baking dish. Heat mashed potatoes according to microwave package directions; spread over top of beef mixture., Sprinkle with cheese; bake until bubbly and cheese is melted, 15-20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese.

Nutrition Facts : Calories 390 calories, Fat 16g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 992mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.

MEXICAN CHILI SOUP



Mexican Chili Soup image

Beef chili soup, packed with flavor is delicious over rice and topped with cheese or sour cream. Great for company, camping, and freezing. Serve soup over rice. Top soup with sour cream, Monterey Jack cheese, and tortilla chips if desired.

Provided by Tina Menard

Categories     Beef Chili

Time 1h25m

Yield 6

Number Of Ingredients 14

3 tablespoons olive oil
1 pound rump roast, cut into small cubes
2 onions, chopped
4 cloves garlic, crushed
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cayenne pepper
2 bay leaves
3 ½ cups beef stock
½ (10 ounce) can enchilada sauce
1 (4 ounce) can diced green chile peppers
3 ounces tomato paste
2 (15 ounce) cans pinto beans, drained

Steps:

  • Heat oil in a large pot over high heat; saute rump roast until browned on all sides, about 5 minutes. Add onions and garlic; saute until onions are softened, 4 to 5 minutes.
  • Stir chili powder, cumin, coriander, cayenne pepper, and bay leaves into meat and vegetables; cook and stir until meat and vegetables are coated in seasonings, about 2 minutes. Add beef stock, enchilada sauce, green chile peppers, and tomato paste; bring to a boil. Reduce heat, cover pot, and simmer until meat is tender, about 50 minutes.
  • Stir pinto beans into soup, mashing beans to thicken if desired; simmer until heated through, about 5 minutes.

Nutrition Facts : Calories 330.4 calories, Carbohydrate 28.4 g, Cholesterol 33.4 mg, Fat 14.7 g, Fiber 7.8 g, Protein 22.3 g, SaturatedFat 3.3 g, Sodium 790.5 mg, Sugar 6.1 g

Tips:

  • To make the chili pie ahead of time, cook the chili and cornbread according to the directions. Let both cool completely, then assemble the pie and refrigerate. When ready to serve, bake the pie according to the directions.
  • If you don't have a cast iron skillet, you can use a large regular skillet. Just be sure to preheat it over medium-high heat before adding the ground beef.
  • To make the chili pie spicier, add more chili powder or cayenne pepper to taste.
  • If you don't have any cornbread mix on hand, you can make your own from scratch. There are many recipes available online.
  • Serve the chili pie with your favorite toppings, such as sour cream, shredded cheese, diced onions, or guacamole.

Conclusion:

Mexican chili pie is a hearty, flavorful, and easy-to-make dish. It's perfect for a weeknight dinner or a potluck. With its combination of chili, cornbread, and cheese, it's sure to be a hit with everyone at the table.

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