Fiesta Chili Pie Pronto Recipes

FIESTA PIE WITH CHIPOTLE CORNBREAD TOPPING

Steps:

• Cornbread Topping: Mix the milk, egg, sour cream, melted butter and chilies in a bowl. Add the corn muffin mix and stir until just combined.
• Fiesta Pie: Brown the ground beef stirring until crumbly; drain and set aside. In the same pan, cook the bell pepper, onion, and garlic until tender.
• In a medium bowl, stir together beef, vegetables, salsa, corn and taco seasoning mix. Spoon into an 8x8 baking dish. Spoon the cornbread mixture over the top.
• Bake at 375º for 30-40 minutes or until a toothpick inserted in the cornbread comes out clean. Sprinkle the Cheddar cheese over the cornbread and place back in oven for 5-10 minutes or until cheese is melted.
• Cook's Note ~ The corn bread topping can also be made into muffins. Fill muffin tins half full and bake at 375º for 15 minutes.

FIESTA CHILI CORNBREAD PIE

Steps:

• CORN BREAD CRUST:.
• Coat two 10-inch round baking pans lightly with oil and line bottoms with cooking parchment.
• Combine the muffin mix, corn, milk, and eggs in a large mixing bowl; mix well.
• Spoon half of batter into each of the pans.
• Bake for 20 min; cool in pans on wire rack for 10 minutes.
• Invert each crust onto a serving platter.
• FILLING:.
• Heat the Chili in a saucepan over medium heat till hot.
• Spread the Chili evenly over the prepared crusts.
• Sprinkle with cheddar cheese, Monterey Jack cheese, green onions, and ripe olives.
• Garnish with sour cream.
• Cut into 8 wedges.

EASY FIESTA CHILI (MADE WITH RICE-A-RONI)

Steps:

• Brown beef in a large dutch oven, adding special seasoning packet.
• Add chopped onion and green pepper and green chilies. Saute until veggies are tender.
• Drain.
• Add remaining ingredients to beef mixture, excluding rice and bring to boil.
• Add rice to pot. Cover and lower heat, simmering until rice is tender.
• Serve in bowls topped with sliced green onion, cheese, salsa and sour cream.

FIESTA STACK-UPS

Steps:

• 1. To Make Chili sauce mixture: Brown meat and onions in skillet. Drain and add all other ingredients. Simmer 1 hour.
• 2. Layer on plate in following order 1. Fritos 2. Instant Rice 3. Chili Sauce Mixture from above 4. Cheddar cheese 5. Lettuce 6. Tomatoes 7. Onions 8. Black Olives 9. Pecans 10. Coconut 11. Picante Sauce

IMPOSSIBLY EASY CHILI PIE

Steps:

• Heat oven to 400°F. Spray 9-inch pie plate with cooking spray. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in cut-up tomatoes, onion and chili seasoning mix. Spread in pie plate. Sprinkle with olives and cheese.
• In medium bowl, stir Bisquick mix, milk and eggs with wire whisk or fork until blended. Pour into pie plate.
• Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Serve with sour cream, lettuce and chopped tomatoes.

MEXICAN FIESTA PIE

Steps:

• saute onion in a small amount of oil until tender.
• Add beef and brown, stirring.
• Drain grease from meat and add taco seasoning packet along with 1/3 cup of water.
• simmer, stirring occasionally.
• Meanwhile, place 3 flour tortillas on bottom of a 9 inch pie pan, spreading tortillas out to cover the entire bottom of the pan.
• Spread 1/2 of the refried beans over the tortillas.
• Add 1/2 of the green chilies.
• Cover with half of the meat mixtureand 1 cup of the cheese.
• Repeat the layers and top with cruched tortilla chips.
• Bake at 350 degrees for 30 minutes.
• top with chopped tomatoes and serve with taco sauce, if desired.

TACO FIESTA PIE

Steps:

• Unfold pie crust; place in 9" pie pan.
• Prick bottom and sides with fork; flute edge.
• Cut 13 (2") triangle pieces from remaining crust; place around crust edge.
• Bake at 425 degrees for 9 to 11 minutes or until light golden brown.
• Cook in large skillet: Brown ground beef, drain.
• Add chili beans, salsa and 1 cup of cheese; mix well.
• Cook over low heat for 2 to 3 minutes or until cheese is melted.
• Fill: Spoon meat mixture into baked shell.
• Top with remaining ingredients.
• Serve and Enjoy!

FIESTA TAMALE PIE

Steps:

• In a large bowl, mix cornmeal and broth; let stand 5 minutes. Stir in beef, chili powder, cumin, salsa, corn and olives. Pour into a 3 1/2 quart slow cooker. Cover and cook on low 5-7 hours or until set. Sprinkle cheese over top; cover and cook another 5 minutes or until cheese melts.

FIESTA CHILI PIE PRONTO

Steps:

• Lightly spray a 10" round flan or springform pan with non-stick vegetable spray. Line the bottom of pan with a circle of parchment paper cut to fit; set aside. In a bowl, combine dry corn muffin mix, egg and milk; stir until well blended. Pour batter into pan. Bake at 350 degrees for 20 minutes, or until lightly golden. Cool crust in pan on a wire rack for 10 minutes; turn out onto a serving plate. Peel off paper. Heat or microwave chili until hot; pour chili over crust. Top with cheese and olives; add tomatoes and sour cream, if desired. Cut into wedges. Tip: Need a box of corn muffin mix and don't have one in the pantry? Here's a quick substitution: 1-1/4 cups yellow cornmeal, one cup all-purpose flour, 1/2 cup sugar, 4 teaspoons baking powder and 1/2 teaspoon salt. Use in place of an 8-1/2 ounce package.