TEX-MEX TAMALE PIE
Take a trip to the Southwest with our Tex-Mex Tamale Pie recipe. This savory tamale pie works great topped with lettuce, salsa or sour cream.
Provided by My Food and Family
Categories Home
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375°F.
- Cook meat with taco seasoning mix as directed on package.
- Mix muffin mix, dressing, chiles and egg just until blended. Spread half the batter onto bottom of 9-inch pie plate sprayed with cooking spray; top with seasoned meat, 1/2 cup cheese and remaining batter.
- Bake 20 min. Top with remaining cheese and onions; bake 10 min. or until cheese is melted.
Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 95 mg, Sodium 1090 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 8 g, Protein 23 g
TEX-MEX SHEPHERD'S PIE
Get your forks ready and dig into this Tex Mex take on the comfort food classic Shepherd's Pie. It's spicy, cheesy and loaded with chicken, beans, and corn, then topped with creamy mashed potatoes. You're looking at pure weeknight dinner deliciousness.
Provided by Sally Vargas
Categories Dinner Casserole Comfort Food Freezer-friendly Kid-friendly Make-ahead
Time 55m
Yield 8
Number Of Ingredients 15
Steps:
- Preheat the oven: to 425oF. Have on hand a 9- x 13-inch or 2-quart, shallow baking dish.
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TEX -MEX POT PIE
This recipe was adapted from "The Spaghetti Sauce Gourmet". This could be made vegetarian by using soy crumbles instead of the ground beef. Very quick and easy.
Provided by mary winecoff
Categories Savory Pies
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Brown and crumble ground beef. Stir in beans and salsa.
- Transfer to a lightly greased 8 inch square baking pan.
- Arrange polenta over meat mixture, overlapping if necessary to cover the surface.
- Sprinkle with cheddar cheese.
- Bake 25 minutes, until bubbly and lightly browned.
TEX-MEX CHICKEN POT PIE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a 10-inch skillet over medium heat. Add the jalapeño and poblano peppers, corn and onion. Season with a pinch of salt and pepper. Cook to soften the vegetables, 2 to 3 minutes.
- Sprinkle the flour over the vegetables and stir until the flour has coated the vegetables, a minute or two (avoid letting the flour stick to the bottom of the skillet). Stirring constantly, slowly add the chicken broth. Stir in the cream, cilantro and chipotle peppers. Allow the sauce to come to the boil and thicken, 2 to 3 minutes. Remove from the heat, then taste and adjust the seasoning. Add the chicken and stir to combine.
- Roll out the Pie Crust on a lightly-floured surface to an 11-inch circle, large enough to hang over the skillet. Carefully lay the crust over the skillet, pressing gently into the sides to seal. Brush the top with the beaten egg and sprinkle over the pepper jack cheese. Cut 2 to 3 small slits in the top and bake until the crust is golden, about 30 minutes. Cool slightly before serving, 10 minutes or so.
- Combine the flour, salt, butter and shortening in a large bowl.
- Using a pastry cutter, gradually work it all together until the mixture resembles coarse crumbs.
- Beat the egg with a fork and add it to the mixture along with the vinegar.
- Add the cold water.
- Stir it all together until it comes together, adding another tablespoon or two of water if it needs the moisture.
- Form the mixture into 2 balls and wrap them in individual plastic bags. If using immediately, chill for 20 minutes in the refrigerator before rolling out. If freezing, remove them from the freezer 30 minutes before you are ready to use them.
TEX MEX SHEPHERD'S PIE
A twist an a classic. This makes a lot; it fills a 13" x 9" pan to the rim! Prep time includes the browning meat/boiling potatoes (to be done simultaneously).
Provided by Parsley
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 24
Steps:
- In a skillet over med-high heat, crumble and brown beef with onion, green peppers and garlic, until no longer pink. Drain.
- In the same empty skillet, add tomatoes, kidney beans, corn, tomato sauce and spices; stir well.
- Return the hot drained beef mixture to the skillet and mix well. Simmer for about 10 minutes. Pour into the bottom of a 13" x 9" (or larger) baking pan. Sprinkle with the 1/2 cup cheese; set aside.
- While beef is browning, etc -- in a large pot, boil potato chunks in salted water until tender; drain.
- Return to hot pot and mash with butter, milk, and sour cream.
- Add 1 cup ONLY of the cheese, green chilies, and the salt, pepper and chives. Mash to desired consistancy.
- Evenly spread potatoes over cheese layer in the pan.
- Evenly sprinkle potatoes with remaining 1/2 cup cheese.
- Bake at 350 for 25-30 minutes.
Nutrition Facts : Calories 536.2, Fat 25.5, SaturatedFat 13.2, Cholesterol 90.3, Sodium 650.5, Carbohydrate 52, Fiber 7.5, Sugar 3, Protein 28.1
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