AUNT MARY'S IMPOSSIBLE MEXICAN PIE
Family favorite from our Aunt Mary's kitchen. My children love this recipe. It is a regular in our house.
Provided by Baseball Mom in TX
Categories Savory Pies
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Lightly grease 10 inch pie plate.
- Cook and stir ground beef and onion in 10 inch skillet until brown; drain.
- Stir in seasoning mix.
- Spread beef mixture in pie plate.
- Sprinkle with chilies and cheese.
- Beat remaining ingredients until smooth.
- Pour in pie shell.
- Bake 25 to 30 minutes.
- Let stand 5 minutes before cutting.
- Garnish with peppers and cheese.
SIMPLE AND SAVORY MEXICAN PIE
I had a craving for something with a Mexican flair, but didn't have many ingredients on hand. I made this up with what I had and was really pleased with the results. This is very filling and tastes great. It is mild as written, but can easily be spiced up if desired.
Provided by Soup Fly
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brown ground beef in skillet.
- Add salsa and salt to beef and mix well.
- Place one tortilla in bottom of lightly greased 10" pie pan.
- Spoon beef and salsa mixture on top of tortilla.
- Sprinkle 3/4 cup of cheese on top of beef.
- Place next tortilla on top of cheese.
- Spread beans evenly on tortilla.
- Spread sour cream over beans and top with 3/4 cup of cheese.
- Lay third tortilla on top.
- Cover with foil and bake at 350* for 25 minutes.
- Remove foil and top with remaining 1/2 cup of cheese.
- Return to oven for 5 minutes or until cheese is melted.
MEXICAN PIE
Make and share this Mexican Pie recipe from Food.com.
Provided by Evans Mommy
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook meat and onion and drain.
- Stir in seasoning, water, and corn.
- Simmer 5 minutes.
- Using crescent rolls, form a pie crust in a 9 inch pie pan, pressing seams to form shell.
- Sprinkle 1 cup of crushed corn chips over dough.
- Spoon meat mixture over chips, spread with sour cream and cover with cheese.
- Sprinkle with remaining chips.
- Bake approximately 25 minutes at 375 degrees or until crust is golden.
Nutrition Facts : Calories 556.4, Fat 30.5, SaturatedFat 14.6, Cholesterol 125.8, Sodium 599.9, Carbohydrate 42.1, Fiber 2.9, Sugar 3.8, Protein 27.2
MEXICAN CHOCOLATE PECAN PIE
Provided by Marcela Valladolid
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the crust: Spray a 9-inch pie dish with cooking spray.
- Blend the cookie crumbs, butter and brown sugar in a food processor until the crumbs are moist. Press the crumb mixture into the bottom and up the sides of the prepared pie dish. Cover the crust and freeze while preparing the filling. (Can be made 1 week ahead. Keep frozen.)
- Preheat the oven to 350 degrees F.
- For the filling: Combine the butter, brown sugar and corn syrup in a heavy medium saucepan. Bring to boil, stirring often. Boil 1 minute. Stir in the pecans and crema. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until the chocolate melts and the mixture is well blended.
- Pour the hot filling into the crust. Using a spoon, evenly distribute the nuts. Bake until the filling bubbles all over, about 10 minutes. Transfer the pie to a rack and cool completely before serving.
MEXICAN PIE
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
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.
SOUTHWESTERN TACO POT PIE
Steps:
- Preheat the oven to 400 degrees F.
- Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated.
- Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside.
- Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan.
- Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places.
- Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator.
- Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
NEW MEXICAN APPLE PIE
Ask Pie Town locals what you should order at Michael Rawl's Good Pie Cafe and they'll suggest New Mexican apple pie. It's basically New Mexico in a pie dish: green chiles, pinon nuts, and on top, the state flag rendered in dough. Rawl, a Baltimore native, developed the recipe shortly after opening Good Pie Cafe in Pie Town, New Mexico in 2001. It has been the bestseller ever since.
Provided by Food Network
Categories dessert
Time 4h
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Make the crust: Cut the lard into 1/2-inch cubes; transfer to a plate and freeze at least 1 hour. Combine the flour, granulated sugar, salt and baking powder in a large bowl. Cut in the lard with 2 knives until the mixture looks like coarse meal with pea-size bits of lard (do not overmix). A little at a time, stir in 1/2 to 1 cup ice water until the dough holds together when squeezed; the amount of water will vary depending on the humidity. (You can also make the dough in a stand mixer with the paddle attachment.) Divide the dough between 2 sheets of plastic wrap; use the plastic to help form each half into a disk. Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
- Make the filling: Combine the apples, flour, turbinado sugar, cinnamon, ginger, nutmeg, lemon juice, green chiles and pine nuts in a large bowl and toss. Let sit 20 minutes. Meanwhile, preheat the oven to 375 degrees F.
- Roll out 1 disk of dough into a 12-inch round on a lightly floured surface. Ease into a 9-inch deep-dish pie plate, then spoon the filling into the crust. Roll out the remaining disk of dough into a 12-inch round; lay the dough over the filling. Press the 2 crusts together around the edge, then fold the overhanging dough under itself and crimp with your fingers. Cut a few slits in the top crust or prick with a fork to let steam escape. Whisk the egg with 1/4 cup water and brush over the top crust. Sprinkle with turbinado sugar.
- Bake, rotating the pie every 20 minutes, until golden brown, 1 to 1 1/2 hours. Transfer to a rack and let cool completely. Serve with ice cream.
MEXICAN CHOCOLATE PECAN PIE
Provided by Marcela Valladolid
Time 2h42m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Crust: Preheat the oven to 350 degrees F. Spray a 12-inch diameter pie dish with vegetable oil cooking spray.
- In a food processor, add the graham crackers and pulse into crumbs. Add the butter and sugar and pulse until the crumbs are moistened. Press the mixture onto the bottom and sides of the prepared pie dish. Refrigerate the crust for 10 minutes. (The crust can be made 1 week ahead, covered and frozen).
- Filling: Combine the butter, brown sugar and corn syrup in heavy medium saucepan. Bring to boil, over medium heat, stirring often. Boil for 1 minute, then stir in the pecans and cream. Boil until the mixture thickens slightly, about 3 minutes. Remove from the heat. Add the chocolate and stir until melted and the mixture is well blended. Pour the hot filling into the crust. Bake until the filling bubbles all over, about 15 minutes. Transfer the pie to a wire rack and cool completely before serving, about 2 hours.
MEXICAN GROUND BEEF PIE
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
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 SHEPHERD'S PIE
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
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
MEXICAN POT PIE
This is a take off of Linda'sBusyKitchen recipe, which is awesome! I didn't have chicken and we like to add to it anyway, so I figured I would post it here.
Provided by newmama
Categories One Dish Meal
Time 45m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 14
Steps:
- brown turkey and drain.
- spray a 2 1/2-3 qt casserole and combine turkey, corn, beans, chilis, salsa and olives. stir in cheese and pour into casserole.
- mix jiffy mix with egg, milk, sour cream, cumin and garlic.
- spread over turkey mixture
- bake at 400 for 25-30 minutes.
ENCHILADA PIE
Give your midweek meal a Mexican twist with our easy enchilada pie. Packed with nutritious veggies, it provides a whopping four of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
- Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.
Nutrition Facts : Calories 609 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 3.1 milligram of sodium
MEXICAN BEEF & POTATO PIE
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
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 PIE CRUST
I know you are thinking coke in pie crust but it is a very tender crust and very good the Coke doesn't change the taste of the crust
Provided by Kym in Ohio
Categories Dessert
Time 5m
Yield 5 crusts
Number Of Ingredients 5
Steps:
- Sift flour and salt.
- Cut in shortening.
- Slowly add Coke,until dough forms a ball.
- Makes about 5 single pie crusts.
- Very tender crust.
- I roll mine into 3 inch circles and place a teaspoon of filling like jam, pie filling, etc.
- fold into half and pinch and seal edges.
- Bake in preheated oven 400 drgrees for about 15 minutes.
- Roll into sugar immediately upon removal from oven.
MEXICAN KAHLUA PIE
Make and share this Mexican Kahlua Pie recipe from Food.com.
Provided by pebbles4ann
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For crust: Mix in food processor, crushed cookies, butter, and nuts.
- Pat into a large, greased pie pan. Bake at 350 degrees for 10 minutes. Let cool.
- For filling: Whip the cream, adding vanilla and kahlua. Gently add softened ice cream to the whipped cream and the candy bars.
- Pour into shell and freeze. Remove from freezer 15 minutes before serving.
- Garnish with 1/4 cup crushed cookies, whipped cream, and chocolate shavings.
Nutrition Facts : Calories 748.7, Fat 54, SaturatedFat 29, Cholesterol 137.2, Sodium 391.1, Carbohydrate 58.6, Fiber 2.6, Sugar 44.2, Protein 7.4
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