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Any food that can be categorized as “Mexican” is my favorite. This includes really Americanized dishes, traditional and authentic dishes, Tex-Mex recipes…you get the idea. When I saw this Mexican Pie over on Hungry Couple NYC, it sounded easy and delicious. I made a few changes to fit our family’s tastes and this was the result. I will say, there was way too much filling to fit in my 9″ pie plate. I should have made two pans instead of cramming it all into one. I even had a cup of filling leftover that I put in a container for later. It would have been much smarter to make one pie and freeze the other one. The original recipe is a “one-skillet” recipe using a cast iron skillet and I don’t own one of those. So keep that in mind when you are making this Mexican Pie. Use two pie dishes, or one spring-form pan or large cast iron skillet.
The only changes I made to the original recipe were to add olives (because I love them) and Mexi-corn (shout out to Amy of LissieGirl Blogs for turning me on to that gem-in-a-can.) I also opted to use tomato sauce instead of enchilada sauce as they suggested, but I wouldn’t do that again. It’s nice because it keeps the heat down when you are serving young kids, but it also lacks any kind of flavor. Try to find mild enchilada sauce instead. It’s WAY better.
- 1 lb .ground beef (or ground turkey-I use a mixture of both)
- 2 tbsp taco seasoning
- 1/2 cup beef broth
- 2 tbsp canola oil , divided
- 1 medium onion , diced
- 4 garlic cloves , peeled and diced
- 1/2 cup chopped green onions
- 1 tbsp flour
- 1 cup milk
- 1 can Mexi-corn
- 1 cup enchilada sauce
- 1 can refried beans (15 oz)
- 2 cups cheese (Mexi-blend, cheddar, Colby Jack)
- 5 flour tortillas (make sure you get them large enough to fill your pie plate/spring-form pan, etc.)
- Salt and Pepper to taste
- Olives (optional)
- In a skillet, brown the beef with the taco seasoning and beef broth. Remove from the pan and set aside.
- Add 1 tbsp oil to the skillet and saute the onion and garlic together. When translucent, remove from the skillet and add to the dish with the meat.
- Add the other tbsp of oil to the skillet with the flour and on medium heat, slowly whisk in the milk and continue cooking until the sauce is thickened. Add the meat mixture, onions and garlic and mexi-corn back into the skillet with the sauce, adding the green onions and seasoning to taste.
- In a separate bowl, mix the refried beans and enchilada sauce until blended well.
- In a pie dish, spring-form pan or skillet, layer tortilla, meat mixture, tortilla, bean mixture, tortilla, etc. until the pan is full. Top with cheese and bake for 30-45 minutes at 350° until cheese is melted and lightly golden brown.
- Garnish with more green onions and olives and serve with sour cream and salsa!
If you like the Mexican Pie, you really LOVE this Tamale Pie. It’s one of my menu regulars now!
OR…here’s an example of REALLY Americanized Mexican food 🙂 Yet, one of our family favorites: Sour Cream Enchiladas