TACO FIESTA PIE
Found this in a magazine a couple of years ago and we have enjoyed it ever since. Great for lunch or supper.
Provided by Judith N.
Categories Savory Pies
Time 33m
Yield 6 serving(s)
Number Of Ingredients 11
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 PIE WITH CHIPOTLE CORNBREAD TOPPING
An easy casserole that can be doubled for a crowd. We like it spicy so we use medium or hot salsa. I use chipotles in adobo sauce (chopped) for the corn bread topping. Ground turkey can be subbed for the ground beef if you prefer. The recipe is from a junior league cookbook.
Provided by Lvs2Cook
Categories Meat
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 700, Fat 45.3, SaturatedFat 22.5, Cholesterol 191.4, Sodium 997.1, Carbohydrate 42.2, Fiber 5.3, Sugar 11.5, Protein 33.4
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