mexican 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

Enchilada pie

vegetable oil oil

peppers, any colour you like, sliced

red onion,

can mixed beans, drained

can chopped tomatoes

coriander,

corn tortillas

low-fat soured cream

grated cheddar

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.

This easy taco pie recipe combines ground beef, zesty seasoning, veggies, and cheese with a Jiffy cornbread crust!

Taco Pie

beef

red bell pepper, (finely chopped)

onion

(1 ounce) packet taco seasoning mix

(4 ounce) can chopped green chiles

water

corn kernels

¾ cup shredded Mexican 3-cheese blend

(8.5 ounce) small package corn muffin mix ((such

milk

Preheat oven to 400°F.

In a large skillet over medium-high heat, brown ground beef, bell pepper, and onion until the meat is no longer pink. Drain off excess grease.

Return meat to the skillet and stir in taco seasoning mix, green chiles, and water. Reduce heat, simmer, and cook for an additional 10 minutes, stirring frequently. Add corn and shredded cheese during the final 1-2 minutes of cooking.

Spoon beef mixture into a 9-inch deep-dish pie plate (or other 2-quart baking dish) that has been sprayed with cooking spray.

In a medium bowl, combine corn muffin mix, egg, and milk; mix well. Spoon batter over top of pie.

Bake for 22-24 minutes, or until top is golden brown and a toothpick inserted in the center of the cornbread crust comes out clean. If the topping starts to brown too quickly before it has cooked through, just cover the top lightly with foil and continue baking.

Let stand about 5 minutes before serving.

Top 2 mexican pie recipes from across the web

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Enchilada pie

Taco Pie

Top 2 mexican pie recipes from across the web

The most viewed mexican pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Enchilada pie

Taco Pie

The most viewed mexican pie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine