Best Mexican Pot Pie Recipes

MEXICAN PORK POT PIE WITH BLACK BEANS AND CORNBREAD CRUST

Steps:

• Grease a 4-quart baking dish (or a large enough baking dish to hold the mixture).
• For the filling: In a large skillet cook the onion, garlic, jalapeño pepper and green bell pepper in oil until the onion is softened (about 4-5 minutes).
• Add in ground pork; cook until the pork is no longer pink, stirring and breaking the mixture up with a wooden spoon.
• Stir in tomato paste, thawed corn, black beans, cumin, allspice, chili powder, Worcestershire sauce, Tabasco sauce, cornmeal, salt and pepper; mix well to combine, and bring to a simmer, stirring occasionally for about 35 minutes (adding in more Tabasco sauce to taste.
• Spoon the mixture into prepared baking dish.
• To make the cornmeal crust: In a bowl sift together flour, cornmeal, sugar, baking powder and salt.
• Add in melted butter, milk and egg; stir until JUST combined.
• Add in grated cheese and chili peppers.
• Spread or drop the batter by large spoonfuls around the edge of the casserole, or you can spread completely over the pork filling.
• If you are spreading the batter around the edge of the dish, you can sprinkle grated cheddar on top of the pork mixture in the middle of the dish, but that is optional.
• Bake in the second-lowest oven rack at 350 degrees for 35-40 minutes or until the cornmeal crust is baked and the filling is bubbly.

MEXICAN CHICKEN POT PIE

Steps:

• Cook chicken and dice.
• Add the salsa, corn, and cheese, and mix well. Set aside.
• Mix the corn bread according to the pkg. directions, or mix from scatch.
• Mix the corn bread mixture in with the sour cream, cumin, and garlic powder.
• Put in a casserole dish and bake following directions on corn bread box or pkg.
• When cornbread is done, remove from oven, and cut into portion size pieces.
• Serve hot.

MEXICAN-INSPIRED CHICKEN POT PIE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
• Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
• Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.

MEXICAN POT PIE

Steps:

• brown turkey and drain.
• spray a 2 1/2-3 qt casserole and combine turkey, corn, beans, chilis, salsa and olives. stir in cheese and pour into casserole.
• mix jiffy mix with egg, milk, sour cream, cumin and garlic.
• spread over turkey mixture
• bake at 400 for 25-30 minutes.

CORNBREAD MEXICAN POT PIE

Steps:

• Filling: In a large skillet cook the onion and the bell pepper in the oil over moderately low heat, stirring, until the onion is softened, add the pork, and cook the mixture over moderate heat, stirring and breaking up any lumps, until the pork is no longer pink. Stir in the tomato paste, the corn, the cumin, the allspice, the chili powder, the Worcestershire sauce, 1 teaspoon of the Tabasco, the cornmeal, and salt and black pepper to taste, simmer the mixture, stirring occasionally, for 30 minutes, and add the additional Tabasco. Spoon the mixture into a shallow 2 1/2-quart casserole. The mixture may be made 1 day in advance and kept, covered and chilled. Topping: Make the topping Into a bowl sift together the flour, the cornmeal, the sugar, and the baking powder, add the butter, the milk, and the egg, and stir the batter until it is just combined. Stir in the Monterey Jack and the chili peppers and drop the batter by the large spoonfuls around the edge of the casserole. Bake the potpie in the middle of a preheated 400°F. oven for 10 minutes, reduce the heat to 350°F., and bake the potpie for 30 minutes more.

EASY MEXICAN POT PIE

Steps:

• 1. In a blender mix salsa, chilis, and cream of celery. Set aside
• 2. Chop onion. In a pan, brown beef and about half way through the cooking process add your chopped onion. Once the beef is browned and cooked through drain the fat. Season with salt/pepper
• 3. Place 1 pie shell on cookie sheet and start layering. Bottom layer 1/2 can of refried beans, then 1/3 salsa mix. 1/2 meat mixture. 1/2 cheese and so on ending with sauce. Top with remaining pie crust (take aluminum off the top piece)
• 4. Bake at 350 for 1 1/2 hours until nice and bubbly and golden brown. Garnish with chopped cilantro, avocado and sour cream

MEXICAN POT PIE

Steps:

• 1. Slice the onion and sauté in the butter. About ½ way through, add 1 tablespoon vinegar. This will take about 30 minutes....you'll want this to be all golden but not burned.
• 2. Remove from pan and set aside.
• 3. In same pan brown the sirloin, leave the butter/vinegar that is left at the bottom of the pan, till the sirloin is done, then drain..... " you'll get another level of flavor doing this" .
• 4. When that is all browned add the garlic, corn, peppers, onions, cumin, uncooked rice, oregano, ginger, salt, beer and either home made sauce or you can use tomato sauce seasoned with Mexican spices***.
• 5. Cook this till it has thickened somewhat. Let it cool completely once it is all cooled add the beaten eggs.
• 6. Cook and mash the potatoes " I used left over potatoes" once the potatoes are hot add the cheese and mix thoroughly. Set aside.
• 7. To assemble spray pie pan if it is not a non stick kind, put the meat mixture into a pie pan, top with the potatoes. Place this on a baking sheet and bake 350 for about 30 minutes "or till it is hot and the potatoes have started to brown" this will depend on your oven so baking times may vary....
• 8. Let this stand for about 10 minutes before cutting into it.

UPSIDE-DOWN MEXICAN POT PIE RECIPE - (4.3/5)

Steps:

• In a skillet over medium-high heat, brown beef with onion, green pepper, zucchini and chiles. Drain; add tomatoes with juice and corn. Simmer about 5 minutes. Prepare cornbread mix according to package directions; pour batter into a lightly greased 2-quart casserole dish. Spoon beef mixture over batter; sprinkle with cheese. Bake, covered with aluminum foil, at 350 degrees for 25 minutes. Uncover; bake an additional 5 minutes, until cheese is bubbly and heated through. Serves 6.

MEXICAN POT PIE

Steps:

• 1. Preheat oven 350 degrees. In a 13x9 baking dish, spray with cooking spray. Place the burrito shells in the pan and make them come up the sides of the dish and that they are covering the whole dish.
• 2. In a bowl add all ingredients except for the shredded cheese, sour cream and green onions. Mix well. Pour over the shells in the pan evenly.
• 3. Use the remaining shells to cover the mixture and tuck in the shells. Sprinkle shredded cheese on top and cover the shells completely. Place in the oven and bake till cheese has melted, about 20 to 30 minutes. When done cut into serving size and garnish with sour cream and onion.