Mexican Morning Potato Pie Food

MEXICAN BEEF & POTATO PIE

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.

MEXICAN SHEPHERD'S PIE

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.

MEAT LOAF PIE

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Press onto the bottom and up the sides of an ungreased deep-dish 9-in. pie plate. , Bake at 350° for 35-40 minutes or until meat is no longer pink. Meanwhile, prepare mashed potatoes according to package directions; stir in mustard. , Drain meat loaf; spread potatoes over top. Sprinkle with cheese. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before cutting.

MEXICAN MORNING POTATO PIE

Steps:

• With non-stick spray, coat a 9 inch round glass pie plate then set aside.
• In a large mixing bowl, combine the egg, milk and 1/2 teaspoon of the taco seasoning then stir to combine thoroughly. Add the Simply Potatoes Shredded Hash Browns, black beans, red pepper and ¾ cup of the cheese; mix well. Spread mixture onto the pie plate, gently press down and top with the remaining 1/4 cup of cheese. Sprinkle the remaining 1/4 teaspoon taco seasoning over the cheese.
• Bake for 40-45 minutes just until the cheese melts and the center is hot. Remove to a wire rack and cool for 3-5 minutes, cut into wedges and serve.

BREAKFAST PIE

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. , In a large bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and cornflake mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 40-45 minutes or until a knife inserted in the center comes out clean. Let stand for 5-10 minutes before cutting.

MEXICAN CHORIZO BREAKFAST PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch pie pan.
• Combine hash browns, 1 egg, minced onion, flour, and salt in a bowl. Pour into the prepared pie pan and smooth down to form a crust.
• Bake in the preheated oven for 30 minutes. Brush the crust with olive oil and continue to bake until golden and set, about 10 minutes more. Remove from the oven and reduce temperature to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chopped onion and garlic and saute for another 3 minutes. Remove any extra grease from the pan if desired.
• Beat remaining eggs and milk together in a bowl until smooth; add cilantro and cumin.
• Spread half of the Monterey Jack cheese onto the potato crust. Spoon chorizo mixture over and top with remaining Monterey Jack cheese. Pour egg mixture over the top.
• Bake in the preheated oven until eggs are set and the top of the pie is slightly browned, 35 to 40 minutes. Serve warm.

BREAKFAST SHEPHERD'S PIE

Steps:

• Cook 6 slices of bacon until crisp, drain on paper towel.
• Drizzle olive oil in pan, heat up and cook small diced green onion and glove of chopped garlic.
• Mix 6 eggs in a bowl.
• Salt and pepper to taste.
• Crumble in feta to taste.
• Crumble in 6 slices bacon.
• Add cooked green onion and garlic to egg mixture.
• Mix up egg mixture and ingredients and pour into 8x8 casserole dish.
• Pre-heat oven to 350 degrees and put egg mixture in for 20-25 minutes.
• Chop up Red Pepper.
• Heat up olive oil in pan.
• Cook Simply Potatoes Diced Potatoes.
• Add chopped red pepper.
• Add jalapenos to taste (optional).
• Salt and pepper to taste.
• Add paprika.
• Add onion powder.
• Mix all up until potatoes are cooked.
• Cook up 2 cans of beef hash in another pan.
• Once egg mixture is done, take out of the oven and spread the cooked hash on top of eggs.
• Next pour potato mixture on top of hash.
• Cover the top of potatoes with shredded cheddar cheese.
• Put back in oven for 5-10 minutes or until cheese is melted.