Deep Dish Mexican Meat Loaf Pie Recipes

MEXICAN MEAT LOAVES

Mexican Meat Loaves image

Using plenty of tasty taco ingredients, Tena Huckleby makes miniature meat loaves extra special. The Greeneville, Tennessee cook serves them with sour cream and sliced fresh avocado.

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

Ingredients

1 egg, lightly beaten
3/4 cup canned diced tomatoes, drained
1/2 cup crushed tortilla chips
1/4 cup shredded cheddar cheese
1/4 cup salsa
2 tablespoons taco seasoning
2 tablespoons diced onion
2 tablespoons diced ripe avocado
1/8 teaspoon salt, optional
1/8 teaspoon pepper
1/2 pound lean ground beef

Steps:

In a small bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. , Shape into two loaves; place in an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until meat is no longer pink and a thermometer reads 160°.

Nutrition Facts :

DEEP DISH PUEBLO PIE

Deep Dish Pueblo Pie image

I like this recipe because it has just about everything I love in it. It came from a time when I was a vegetarian and wanted something different for dinner. This recipe can be made in a round crock pot as well as the oven. You can substitute light sour cream for regular and less fat cheese for regular cheese.

Provided by dmrogers47

Categories One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

8 flour tortillas
1 (10 ounce) can enchilada sauce
1 (16 ounce) can refried beans
1 cup diced onion
1 1/2 cups shredded cheddar cheese
1 cup sour cream
1 avocado, peeled and sliced
1 tomatoes, sliced
1 (4 ounce) can green chilies

Steps:

Preheat oven to 350°F Lightly grease 10 inch round deep dish pan, skillet or crock pot.
Arrange 1-2 tortillas to cover bottom of pan. Generously brush tortillas with 1/4 cup enchilada sauce.
Spread beans over sauce and tortillas followed by half the onions and a third of the cheese.
Place 2 more tortillas over cheese and again brush with 1/4 cup enchilada sauce.
Evenly spread sour cream over sauce, place avocado slices over sour cream. Place a third layer of tortillas over avocados, again brush with enchilada sauce.
Place sliced tomatoes, green chilies, remaining onion and a third of the cheese over tortillas and enchilada sauce. Top with remaining tortillas and spread remaining enchilada sauce to the edges, top with remaining cheese.
Bake covered for 35 to 40 minutes. Cool 10 to 15 minutes before cutting into wedges.
If using this recipe in a crock pot cook on low for 2 hours approximately.

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