Best 11 Mexicali Beef Pie Recipes

MEXICALLI PIE

Steps:

• 1. Preheat oven to 350*. In a large skillet sprayed with olive oil cooking spray, brown meat, onions and green peppers.
• 2. Add corn, salsa, cheese and black pepper. Spray a 10 inch pie plate with olive oil cooking spray. Place the meat mixture in the prepared pie plate.
• 3. Top with crushed corn chips. Bake 30 min. Cool 10 min before serving.
• 4. 204 Calories; 10 gm Fat; 15 gm Protein; 14 gm Carbohydrate; 324 mg Sodium; 2 gm Fiber. 5 Weight Watcher Points

MEXICALI MEAT PIE

Steps:

• Preheat Oven to 425 degrees.
• Fry the bacon until it is crisp and break it into pieces.
• Put 1/2 cup of the bacon drippings in freezer and chill until firm.
• Brown the ground beef in a large skillet until it is brown.
• Drain off any grease.
• Add corn, bell pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and the tomato sauce.
• Allow meat mixture to cool while you prepare the pie crust.
• PIE CRUST:.
• Combine the flour and cornmeal.
• Cut in the bacon drippings or shortening until the mixture is the size of small peas.
• Add the ice water a little at a time while stirring with a fork until the dough holds together.
• Roll into a ball and flatten to 1/2 inch.
• Roll out on a floured surface and place in a 9 inch pie plate.
• Flute the edge.
• Pour the meat mixture into the prepared pie crust.
• Bake in a 425 degree oven for 25 minutes.
• While pie is baking, prepare topping.
• TOPPING:.
• Combine egg, milk, 1/2 teaspoon salt, mustard, Worchestershire Sauce and cheese.
• Spread on the pie.
• Top with crumbled bacon and sliced olives.
• Put back in oven for 5 minutes or until the cheese melts.
• Remove from the oven and let it stand for 10 minutes before serving.

MEXICALI MEAT PIE RECIPE - (5/5)

Steps:

• 1.OVEN 425 F. 2. Fry bacon until crisp; break into large pieces. Chill 1/3 cup drippings until firm. Brown ground beef in large skillet; drain. Stir in corn, green pepper , onion ,corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper and tomatoe sauce. Prepare Pie Crust. Place meat mixture in pastry-lined pan. Bake at 425 F. for 25 minutes. Combine egg ,milk, 1/2 teaspoon salt, mustard, Worcestershire sauce and cheese. Spread on Pie. Top with bacon and olives. Bake 5 minutes or until cheese melts. Let stand 10 minutes befor serving. If desired serve with tomatoe sauce. 3.PIE CRUST 4. Combine flour and corn meal. Cut in bacon drippings until mixture is the size of small peas. Sprinkle water over mixture, stirring with fork until dough holds together. Form into a ball. Flatten to 1/2 inch smooth edge. Roll out on floured surface to a circle 1 1/2 inches larger than inverted 9-ich piepan. Fit into pan.Fold edge to form a standing rim; flute. Note if you dont want to use the pie crust recipe I used Pillsbury all ready pie crust.it is an all ready mde pie crust in the biscuit section at the grocery store.

MEXICAN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch baking dish with cooking spray.
• Place the beef and onion in a skillet over medium heat. Cook until beef is evenly brown and onion is tender. Drain grease. Season with garlic powder, salt, and pepper. Mix in the tomatoes, and cook 5 minutes. Stir in the taco seasoning and water. Bring to a boil, reduce heat to low, and continue cooking 5 minutes, until thickened. Transfer to the prepared baking dish, and top evenly with corn.
• Prepare the corn muffin mix according to package directions. Spread evenly over the corn layer in the baking dish.
• Bake 20 minutes in the preheated oven, or until puffed and golden. Garnish with olives and cheese.

MEXICAN MEAT PIE

Steps:

• Brown meat with onion and pepper.
• Add tomatoes, salt and pepper.
• Arrange in a 9x13 dish, one layer of tortillas, meat, beans, and cheese.
• Repeat layers.
• Top with soup.
• Bake at 350 degrees for 35-40 minutes until bubbly.

OLE! MEXICAN BEEF PIE

Steps:

• PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray and set aside; CUT potato, onion, bell peppers and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk roast beef.
• HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell peppers; COOK until softened; STIR in the black beans, corn, green onion, cilantro and garlic; COOK for 1 minute longer.
• SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
• BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained roast beef and 2/3 cup of the cheese (don't over-stir!).
• POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
• INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
• BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes red hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
• BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
• SERVE with desired garnishes and condiments (I like sour cream and salsa).
• SNAP your fingers and shout,"OLE!".

MEXICALI MEAT PIE

Steps:

• 1. In mixing bowl, beat eggs slightly. Add ground beef, corn, cracker crumbs, chili sauce, pepper flakes, onion and oregano. Mix well.
• 2. Press meat mixture firmly into pastry-lined pie pan. Bake at 425° for 20-25 minutes.
• 3. Mix topping ingredients; spread over cooked meat. Top with olive slices and crumbled bacon, if desired. Bake an additional 5 minutes or until cheese melts.
• 4. Let stand 10 minutes before serving.

MEXICAN SHEPHERD'S PIE

Steps:

• In 10-inch skillet, cook ground beef and 1/4 cup of the green onions over medium-high heat 5 to 7 minutes, stirring occasionally until beef is thoroughly cooked; drain. Stir in salsa, chili powder and cumin. Spoon corn evenly over beef mixture in skillet. Cover and cook over low heat until mixture is thoroughly heated.
• Meanwhile, make potatoes as directed on pouch, using water, milk and butter.
• Spoon potatoes over corn in skillet; spread evenly. Sprinkle with cheese and remaining 1/4 cup green onions. Cover; cook over low heat about 5 minutes or until cheese is melted. Arrange tomato wedges in spoke fashion over potatoes. Garnish with tortilla chips around outside edge of skillet.

MEXICAN GROUND BEEF PIE

Steps:

• Heat oven to 375°F.
• Cook ground beef. Drain.
• Add to the cooked ground beef: onion, green chiles, chili powder, tomato sauce, and garlic powder. Simmer 8-10 minutes.
• Grease an 8 x 8 baking pan. Put meat mixture in pan.
• Beat together cheese, sour cream and egg white. Put on top of meat mixture.
• Bake 25-30 minutes.

MEXICALI CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

MEXICALI QUICHE

Steps:

• 1. Microwave the Velveeta cheese with the meat mixture for 30 seconds until melted; set aside. Whip together by hand the eggs and cream in a large mixing bowl: mix in the salt and pepper. Add the remaining chopped vegetables, cheese, and tabasco sauce. Stir the meat mixture into the quiche ingredients. Slowly pour into the prepared pie crust (9" pie plate or quiche pan). Note: Pre-cook your crust at 450 degree for about 8 to 10 minutes before adding quiche mixture.
• 2. Bake the quiche at 350 degrees for approximately 30 - 35 minutes, or until the center is set. Check the crust during the last 10 minutes for browning. You may need to add a pie rim or foil rim to protect it from over-browning. Cool 10 minutes before cutting and serving.
• 3. *I added a 1/2 cup of chopped Velveeta Cheese to the taco meat and melted it in the microwave during prep. You can also prepare ground beef with taco seasoning if you do not have leftovers.