Best Fiesta Pie With Chipotle Cornbread Topping Recipes

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FIESTA PIE WITH CHIPOTLE CORNBREAD TOPPING



Fiesta Pie With Chipotle Cornbread Topping image

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

1/3 cup milk
1 egg
1/2 cup sour cream
1/4 cup butter, melted
3 chipotle chiles, seeded and chopped
1 (4 ounce) package corn muffin mix
1 lb ground beef
1 1/3 cups chpped green peppers
1/3 cup chopped onion
1 garlic clove, minced
1 cup mild chunky salsa
1 cup frozen corn kernels
1 (1 1/4 ounce) envelope taco seasoning mix
1/2 cup cheddar cheese

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

TACO FIESTA PIE



Taco Fiesta Pie image

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

1 package pillsbury refrigerated pie crust
1 lb ground beef
1 (15 ounce) can spicy chili beans, undrained
1/2 cup salsa
6 ounces shredded cheddar cheese (1 1/2 cups)
1 cup shredded lettuce
1/2 cup chopped tomato
green onion, slices (optional)
sour cream (optional)
ripe olives (optional)
chopped jalapeno (optional)

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!

MEXICAN FIESTA PIE



Mexican Fiesta Pie image

This is a dish that I make about twice a month. My family loves this served with fresh cantaloupe and spanish rice.

Provided by nnreq

Categories     Beans

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

1 onion, chopped
1 1/2 lbs ground beef
1 package taco seasoning mix
1 package medium flour tortilla
1 (16 ounce) can refried beans
taco sauce
1 (4 ounce) can peeled and chopped green chilies
2 cups shredded taco cheese (colby and monterey jack)
2 cups crushed tortilla chips
2 medium tomatoes, chopped

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.

CHIPOTLE TAMALE PIE



Chipotle Tamale Pie image

Provided by Ingrid Hoffmann

Categories     main-dish

Time 1h5m

Yield 8 servings

Number Of Ingredients 15

1 tablespoon unsalted butter, at room temperature
1 tablespoon olive oil
1 pound, lean ground turkey
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed
1 (8-ounce) can diced tomatoes
2 chipotle chiles, plus 1 teaspoon adobo sauce, from can chipotle in adobo
1 cup grated Cheddar
1/2 cup chopped fresh cilantro leaves
1 (8.5-ounce) package cornbread mix
1 egg
1/3 cup milk

Steps:

  • Preheat oven to 400 degrees F.
  • Grease an 8-inch baking dish with the butter and set it aside.
  • Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
  • Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
  • Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
  • Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.

MEXICAN SHEPARDS PIE W/ CORNBREAD TOPPING



Mexican Shepards Pie W/ Cornbread Topping image

Another variation of mexican shepards pie, this one has a sweet cornbread topping. All ingredients are listed as "a can of this... a can of that" but you can substitute fresh ingredients if you like :)

Provided by VelcrowMistress

Categories     Black Beans

Time 1h5m

Yield 1 pretty full 9x13 dish, 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs ground beef
1 (1 1/4 ounce) packet taco seasoning
1 (16 ounce) can whole kernel corn
1 (16 ounce) can Mexican style pinto beans
1 (16 ounce) can black beans
1 (16 ounce) can nacho cheese
2 cups shredded cheddar cheese
diced onion (optional)
chopped fresh cilantro (optional)
diced tomato (optional)
chili peppers (optional) or pepper, of your choice (optional)
sliced olive
1 1/2 cups white flour
1 1/2 cups cornmeal
1/2 cup sugar
2 tablespoons baking powder
2 teaspoons salt
1 egg
1 1/2 cups buttermilk or 1 1/2 cups milk, works too

Steps:

  • Preheat oven to 375.
  • Brown ground beef and add taco seasoning according to package directions.
  • Drain grease and spread ground beef in a layer across a 9x13 casserole dish.
  • Add a layer of nacho cheese, and spread 1/2 of the shredded cheese in a layer.
  • Mix the corn and the beans together and add them in as a layer.
  • If you are using any of the optional filling ingredients, mix them together and add them as a layer now.
  • Add the remaining cheese in a layer. Set this dish aside while you mix the cornbread using the directions below in Step 12.
  • Once your cornbread batter is prepared, carefully spread the batter in an even layer across the top of your dish. If you want to get extra fancy, you can pipe the batter layer and create pretty designs for your crust.
  • Bake at 375 for 30-35 minutes, or until a golden brown crust forms and a toothpick inserted into the center comes out clean.
  • Optional: Melt 2 tbsp butter with 1 clove of peeled, crushed garlic and 1 tsp sugar to make a sweet and flavorful garlic butter to brush on the cornbread as it comes out of the oven.
  • Allow to cool 5-10 minutes, then chow down.
  • Cornbread Instructions:.
  • Mix all dry ingredients together in a bowl, then add the egg and buttermilk, one at a time, forming a medium-thick batter.

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