Mexican Pot Pie Food

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.

AUNT MARY'S IMPOSSIBLE MEXICAN PIE

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.

SUNNY'S SOUTHWESTERN CHICKEN POT PIE

Steps:

• Preheat the oven to 375 degrees F.
• For the dough: In a cup, add 1/4 cup cold water and the sazon. Stir to dissolve and set aside. In a food processor, add the flour, butter and salt. Then pulse until the butter is in small pebbles throughout the flour. Slowly add the seasoned water in a stream while pulsing until dough comes together. Remove the dough from the processor, form in to a ball and flatten it into a disk. Wrap it in plastic wrap and place in the refrigerator while you make the filling.
• For the filling: In a pot, add the chicken, half of the thyme, the smashed garlic cloves and fill the pot with enough water to cover the chicken by an inch. Sprinkle with a nice pinch of salt and bring to a boil. Then lower to a simmer and cook until the chicken reaches internal temperature of 165 degrees F, or juices run clear when punctured, 20 to 25 minutes. Remove the chicken parts from the water and rest on a plate to cool. Reserve 1/4 cup of the poaching liquid.
• Meanwhile, in a large saute pan, add the butter, oil, sliced garlic, serrano pepper, the remaining thyme, sazon, cumin, and season with a pinch of salt and few grinds of pepper. Saute while stirring until the pan is fragrant, 3 to 4 minutes. Add the frozen blend and reserved poaching liquid. Turn up the heat to create steam and continue stirring until the vegetable blend is cooked, 6 to 8 minutes. Add the flour in sprinkles and stir to combine. Then add the milk. Allow to simmer and thicken about 5 minutes. Remove from the heat.
• Meanwhile, remove the dough from the refrigerator and sprinkle a flat surface with flour. Flour a rolling pin and roll the dough into a circle about 1/8-inch thick. Using a knife or pizza wheel, trim the edges. Center the dough in a 8 or 9-inch pie dish, allowing the excess dough to drape over the edges.
• Remove the skin from the poached chicken, pull the meat from the bones and shred or chop. Stir into the pot along with the crema. Pour the filling into the dough. Flap the excess edges over the top of the pie, making sure to not overlap too much dough at the joints. This amount of dough leaves a hole in the center to vent. In a small bowl, whisk the egg and a splash of water. Brush the egg wash gently on the top of the pie dough.
• Bake until the crust is golden brown and the insides are bubbling, 20 to 25 minutes.

MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST

Steps:

• Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
• For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
• Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
• Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
• Spoon the mixture into prepared baking dish.
• To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
• Add in melted butter, milk and egg; stir until JUST combined.
• Add in grated cheese and chili peppers.
• Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
• If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
• Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.

MEXICAN BEAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch round cake pan or springform pan.
• In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes.
• Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese.
• Bake 20 minutes in the preheated oven. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.

MEXICAN CHICKEN POT PIE

Steps:

• Cook chicken and dice.
• Add the salsa, corn, and cheese, and mix well. Set aside.
• Mix the corn bread according to the pkg. directions, or mix from scatch.
• Mix the corn bread mixture in with the sour cream, cumin, and garlic powder.
• Put in a casserole dish and bake following directions on corn bread box or pkg.
• When cornbread is done, remove from oven, and cut into portion size pieces.
• Serve hot.

MEXICAN-INSPIRED CHICKEN POT PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
• Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
• Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.

MEXICAN PIE

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 CORNBREAD PIE RECIPE

Steps:

• Preheat oven to 425°.
• Coat with cooking spray a 9" skillet pan.
• Brown hamburger and sausage on medium high and drain.
• Sauté onions in meat, add peppers and bacon; set aside.
• In a mixing bowl combine jiffy muffin mix, eggs, milk, creamed corn, and garlic and chili powder.
• Stir to combine; do not over mix.
• Pour half of batter into prepared skillet.
• Spread meat mixture over batter.
• Sprinkle with cheese.
• Spread remaining batter over cheese.
• Bake 30 to 45 minutes or until lightly browned.
• Cool 5-10 minutes before cutting.
• Top with a dollop of sour cream and chives
• Enjoy your Mexican Cornbread Pie Recipe!

MEXICAN PIE

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.

MEXICAN POT PIE

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.

MEXICAN POT PIE

Steps:

• 1. Slice the onion and sauté in the butter. About ½ way through, add 1 tablespoon vinegar. This will take about 30 minutes....you'll want this to be all golden but not burned.
• 2. Remove from pan and set aside.
• 3. In same pan brown the sirloin, leave the butter/vinegar that is left at the bottom of the pan, till the sirloin is done, then drain..... " you'll get another level of flavor doing this" .
• 4. When that is all browned add the garlic, corn, peppers, onions, cumin, uncooked rice, oregano, ginger, salt, beer and either home made sauce or you can use tomato sauce seasoned with Mexican spices***.
• 5. Cook this till it has thickened somewhat. Let it cool completely once it is all cooled add the beaten eggs.
• 6. Cook and mash the potatoes " I used left over potatoes" once the potatoes are hot add the cheese and mix thoroughly. Set aside.
• 7. To assemble spray pie pan if it is not a non stick kind, put the meat mixture into a pie pan, top with the potatoes. Place this on a baking sheet and bake 350 for about 30 minutes "or till it is hot and the potatoes have started to brown" this will depend on your oven so baking times may vary....
• 8. Let this stand for about 10 minutes before cutting into it.

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.

TEX-MEX CHICKEN POT PIE

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
• Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
• Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
• Combine the flour, salt, butter and shortening in a large bowl.
• Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
• Beat the egg with a fork and add it to the mixture along with the vinegar.
• Add the cold water.
• Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
• Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.