Tex Mex Pie Food

TEX -MEX POT PIE

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 SHEPHERD'S PIE

Steps:

• In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
• In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
• Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
• While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
• Return to hot pot and mash with butter, milk, and sour cream.
• Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
• Evenly spread potatoes over cheese layer in the pan.
• Evenly sprinkle potatoes with remaining 1/2 cup cheese.
• Bake at 350 for 25-30 minutes.

TEX-MEX CHICKEN POT PIE

Steps:

• Preheat oven to 400.
• Mix all ingredients together except pie crusts.
• Line pie plate with first crust, deep dish is best.
• Add chicken mixture.
• Top with second pie crust. Cut slits into top crust.
• Bake for 45-50 minutes, until golden.
• Serve with sour cream and guacamole.

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.