Tex Mex Pie Recipes

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TEX-MEX TAMALE PIE



Tex-Mex Tamale Pie image

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

1 lb. extra-lean ground beef
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 pkg. (7 oz.) corn muffin mix
1/3 cup MIRACLE WHIP Dressing
1 can (4 oz.) chopped green chiles, undrained
1 egg, beaten
1-1/2 cups KRAFT Shredded Pepper Jack Cheese, divided
1 green onion, sliced

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



Tex-Mex Shepherd's Pie image

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

2 1/2 pounds (5 to 6 medium) Yukon Gold potatoes
1 tablespoon salt, divided
4 tablespoons unsalted butter, cut into slices
1/2 cup milk, or more as needed
1 1/2 cups grated sharp cheddar cheese
1/8 teaspoon pepper
2 tablespoons olive oil
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 cup frozen corn
2 cups shredded, cooked chicken
2 cups of your favorite salsa

Steps:

  • Preheat the oven: to 425oF. Have on hand a 9- x 13-inch or 2-quart, shallow baking dish.

30 BEST TEX-MEX RECIPE COLLECTION



30 Best Tex-Mex Recipe Collection image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Tex-Mex Potato Salad
Tex-Mex Ground Beef Skillet
Tex-Mex Macaroni and Ground Beef Casserole
Tex-Mex Breakfast Bowl
Quick Tex-Mex Black Beans
Easy Homemade Salsa
Tex-Mex Corn Casserole
Tex-Mex Chili
Tex-Mex Corn on the Cob
Easy Taco Casserole
Fiesta Dip Recipe
Texas Nachos
The Best Steak Fajitas
Tex-Mex Chicken Chopped Salad
Perfect Tex-Mex Enchiladas
Tex-Mex Popcorn
Easy Crockpot Taco Soup Recipe
Tex-Mex Shepherd's Pie
Tex-Mex Oven Fries with 2 Dipping Sauces
Creamy Tex-Mex Pasta Salad
Tex-Mex Tamale Pie
Tex-Mex Cheese Quesadillas
Tex-Mex Rice
Tex-Mex Skillet Sweet Potatoes
Tex-Mex Stuffed Peppers
Tex-Mex Grain Bowl
Tex-Mex Cornbread
Tex-Mex Breakfast Burritos
Tex-Mex Biscuits
Tex-Mex Salad Bowl

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a Tex-Mex dish in 30 minutes or less!

Nutrition Facts :

TEX -MEX POT PIE



Tex -Mex Pot Pie image

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

12 ounces lean ground beef
1 (15 ounce) can red beans, drained
1 (16 ounce) jar salsa
1 (16 ounce) roll refrigerated prepared polenta, sliced in 1/2 inch rounds
1 cup cheddar cheese, shredded (can use Monterey jack)

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



Tex-Mex Chicken Pot Pie image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 23

4 tablespoons salted butter
2 jalapeño peppers, stemmed, seeded and diced
2 poblano peppers, stemmed, seeded and diced
2 corncobs, kernels removed
1 large yellow onion, diced
Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour, plus more for dusting
2 cups chicken broth
1 cup heavy cream
1/4 cup chopped fresh cilantro
2 canned chipotle peppers, chopped
3 cups shredded rotisserie chicken
1/2 recipe Perfect Pie Crust, recipe follows, or your favorite pie crust
All-purpose flour, for dusting
1 large egg, beaten
1/2 cup grated pepper jack cheese
3 cups all-purpose flour
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) salted butter, cut into small pieces
3/4 cup vegetable shortening, cut into small pieces
1 large egg
1 tablespoon distilled white vinegar
5 tablespoons cold water, or more as needed

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



Tex Mex Shepherd's Pie image

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

1 1/2 lbs ground beef
1/2 cup chopped onion
1 small green bell pepper, chopped
2 garlic cloves, minced
1 (14 1/2 ounce) can diced tomatoes with green chilies
1 (15 1/2 ounce) can red kidney beans, rinsed and drained
2 cups frozen corn, thawed
8 ounces tomato sauce
1 -2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon sugar
1/8-1/4 teaspoon cayenne pepper
1/8 teaspoon cinnamon (optional)
salt, if needed to taste
1/2 cup shredded cheddar cheese
8 medium yukon gold potatoes, scrubbed' peeled, and cut into chunks
3 tablespoons butter
1/2 cup milk
1 cup low-fat sour cream
1 1/2 cups shredded cheddar cheese, DIVIDED (or cheddar-jack)
1 tablespoon diced green chilis
1/2 teaspoon salt (or to taste)
1 teaspoon chives
1/4 teaspoon pepper

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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