Best Mexican Chili Pie Recipes

MEXICAN CHILI PIE

Mexican Chili Pie image

This recipe is one of my husband Dwayne's favorite, especially during cooler weather. The topping is crunchy, and the chili has just enough spice to warm you up inside in even the coldest weather! I add a simple side salad to complete the meal.-Heather Thurmeier, Pense, Saskatchewan

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 4-6 servings.

Number Of Ingredients 19

Ingredients

1 pound ground beef
1 medium onion, chopped
3 garlic cloves, minced
2 teaspoons chili powder
1 teaspoon ground mustard
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1 can (14-1/2 ounces) diced tomatoes, undrained
1/2 cup chopped green pepper
1 can (16 ounces) kidney beans, rinsed and drained
TOPPING:
3/4 cup cornmeal
1/2 cup all-purpose flour
1/2 teaspoon each baking soda, salt and sugar
1 cup shredded cheddar cheese
3/4 cup buttermilk
1 large egg, lightly beaten
2 tablespoons canola oil

Steps:

In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain. Add seasonings and tomatoes. Simmer, uncovered, for 20 minutes. Add green pepper. Spoon 2 cups into an ungreased 2-1/2-qt. shallow baking dish; top with half of the beans. Repeat layers. , For topping, combine dry ingredients in a large bowl. Stir in cheese. Combine buttermilk, egg and oil; stir into dry ingredients just until moistened. Spread over filling. , Bake at 450° for 15 minutes or until topping is lightly browned and filling is bubbly.

Nutrition Facts : Calories 450 calories, Fat 19g fat (8g saturated fat), Cholesterol 94mg cholesterol, Sodium 723mg sodium, Carbohydrate 43g carbohydrate (7g sugars, Fiber 7g fiber), Protein 28g protein.

SIMPLE MEXICAN CHILI PIE WITH GARLIC

Simple Mexican Chili Pie With Garlic image

For Garlic lover's. Not for the weak of heart. This dish can be served with a crisp, green salad. You can adjust the garlic amount to your taste preferences.

Provided by Debloves2cook

Categories Mexican

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

5 tablespoons oil
1 onion, chopped
3 garlic cloves, crushed
6 garlic cloves, thinly sliced
1 lb ground beef
1 teaspoon ground cumin
1/2 teaspoon chili powder
2/3 cup beef stock
1 (14 ounce) can crushed tomatoes
1 green bell pepper, seeded and diced
1 tablespoon tomato paste
1 teaspoon dried oregano
1 (15 1/2 ounce) can mixed beans or 1 (15 1/2 ounce) can red kidney beans
1 small French bread, loaf thinly sliced
1/2 cup sharp cheddar cheese, grated
salt
pepper

Steps:

Heat two tablespoons Oil in a large pan. Cook the Onion until it starts to soften, then add the 3 crushed cloves of Garlic and cook for two more minutes.
Stir in the Ground Beef and cook until browned.
Add the spices, cook for an additional minute.
Reduce heat to simmer. Stir in the Stock, Tomatoes, green Pepper, Tomato Paste and Oregano and simmer for 25 minutes, stirring occasionally.
Add the beans and season with salt and pepper to taste.
Preheat oven to 375.
Transfer the chili to a large gratin or casserole dish.
Heat the remaining three Tablespoons of oil, add the 6 thinly sliced cloves of Garlic and cook slowly to soften.
Remove from the heat, brush the bread slices, front and back with the oil/garlic mixture.
Arrange the treated bread slices on top of the chili.
Scatter the remaining oil/garlic slices and the grated cheese over the top of the bread.
Bake uncovered for 20 minutes.