mexican pie

Mexican Pie

Author Nicole Burkholder


  • 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!