Best 2 Tex Mex Pot Pie Recipes

If you're looking for a hearty and flavorful meal, Tex Mex pot pie is a perfect choice. This dish combines Mexican and American flavors into a delicious and satisfying casserole. With its creamy filling, cheesy topping, and Tex-Mex spices, Tex Mex pot pie is sure to become a new favorite. Let's explore some of the best recipes for this mouthwatering dish and find the one that suits your taste buds perfectly.

Check out the recipes below so you can choose the best recipe for yourself!

TEX -MEX POT PIE

Tex -Mex Pot Pie image

This recipe was adapted from "The Spaghetti Sauce Gourmet". This could be made vegetarian by using soy crumbles instead of the ground beef. Very quick and easy.

Provided by mary winecoff

Categories Savory Pies

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

12 ounces lean ground beef
1 (15 ounce) can red beans, drained
1 (16 ounce) jar salsa
1 (16 ounce) roll refrigerated prepared polenta, sliced in 1/2 inch rounds
1 cup cheddar cheese, shredded (can use Monterey jack)

Steps:

Preheat oven to 375 degrees.
Brown and crumble ground beef. Stir in beans and salsa.
Transfer to a lightly greased 8 inch square baking pan.
Arrange polenta over meat mixture, overlapping if necessary to cover the surface.
Sprinkle with cheddar cheese.
Bake 25 minutes, until bubbly and lightly browned.

TEX MEX CHICKEN POT PIE RECIPE - (4.4/5)

Tex Mex Chicken Pot Pie Recipe - (4.4/5) image

Provided by Suzolson

Number Of Ingredients 19

Ingredients

2 chicken breast halves cut into chunks
2 TBSP EVOO
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped red pepper
1/4 cup AP flour
1 TBSP salt
1 tsp oregano
2 TBSP cumin
1 TBSP paprika
2 TBSP dried cilantro
2 cups skim milk
1/2 cup low sodium chicken broth
1 can chili beans with mild sauce
1 can whole kernel corn drained
1 box cornbread mix
1 egg
2/3 milk
4 oz shredded pepper jack cheese

Steps:

Saute chicken in 1 TBSP EVOO will no longer pink. Remove from pain. Add onions, peppers and remaining oil. Saute until softened. Stir in flour and cook for 2 minutes. Add salt, spices, broth, and milk slowly while stirring. Stir and cook until mixture has thickened. Add chicken to thickened mixture. Pour into a 8x8 pan until about 2/3 full. You may have leftovers. You can pour these into a second dish so that it fills up about 2/3 full. Mix cornbread mix as directed on package. Stir in cheese. Pour carefully over the chicken mixture. Bake at 400F for 20 minutes or until top is golden brown. Sprinkle with paprika. Serve.

Tips:

To save time, use pre-made pie crust. You can find these in the refrigerated section of most grocery stores.
If you don't have a Dutch oven, you can use a large pot instead.
To make the filling ahead of time, cook the ground beef and vegetables up to the point where you add the diced tomatoes. Let cool completely, then refrigerate for up to 3 days.
To make the pot pie even more flavorful, add a cup of shredded cheddar cheese to the filling.
If you like a crispy crust, brush the top of the pie with an egg wash before baking.

Conclusion:

This Tex-Mex pot pie is an easy and delicious meal that is perfect for a weeknight dinner. It's also a great way to use up leftover ground beef. With its flavorful filling and flaky crust, this pot pie is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this Tex-Mex pot pie a try!