Best 6 Southwest Beef Pie Recipes

FRITO PIE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Stir in beans; heat through., Reserve 1 cup corn chips for topping. Place remaining corn chips in a greased 13x9-in. baking dish. Layer with meat mixture, enchilada sauce and cheese; top with reserved chips., Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, sprinkle with green onions.

SOUTHWESTERN SHEPHERD'S PIE

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Add the enchilada sauce, flour, chipotle peppers, cumin and oregano; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Meanwhile, in a large saucepan, combine the water, milk, butter and salt; bring to a boil. Remove from the heat. Stir in potato flakes until combined. Add chiles and 1/2 cup cheese., Transfer meat mixture to 2 greased 11x7-in. baking dishes. Layer with corn, mashed potato mixture and remaining cheese. Sprinkle with green onions. Cover and freeze 1 casserole for up to 3 months. , Cover and bake the remaining casserole at 375° for 20 minutes. Uncover and bake 5-10 minutes longer or until bubbly. Sprinkle with paprika., Freeze option: Thaw casserole in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 375° for 20 minutes. Uncover and bake until bubbly, or until a thermometer inserted in center reads 165°, 15-20 minutes longer. Sprinkle with paprika.

SOUTHWESTERN POT PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the butter in a 10-inch cast-iron skillet over medium heat. While the butter is melting, add the chili powder, cumin and paprika and "bloom" the spices. Add the flour and cook, stirring, 30 seconds to 1 minute. Add the frozen vegetable mix and let it cook, stirring occasionally, until softened, about 5 minutes. Add the beans, chipotle and adobo sauce, corn and green chiles. Stir in the chicken stock and let it thicken slightly. Add the shredded chicken and stir together.
• Top with the biscuits and bake until the biscuits are golden brown, 13 to 16 minutes (see Cook's Note).
• Serve with a dollop of crema and garnished with cilantro, Fresnos and a lime wedge on the side.

IMPOSSIBLY EASY SOUTHWESTERN PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate. Layer corn, onions and beans in pie plate. Sprinkle with cheese.
• Stir Bisquick mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa.

SOUTHWEST BEEF EMPANADAS

Steps:

• Heat oven to 400°F. Grease cookie sheet with shortening or cooking spray.
• In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix, 2/3 cup water, the potatoes, carrots and onion. Reduce heat to medium; cook 5 minutes, stirring occasionally.
• In medium bowl, stir Bisquick mix and boiling water until dough forms. On surface sprinkled with Bisquick mix, roll dough in Bisquick mix to coat; knead 20 times. Divide dough into 6 balls. Pat or roll each ball into 7-inch round. Place on cookie sheet.
• Spoon about 1/2 cup beef mixture onto half of each round. Moisten edge of round with water. Fold round over beef mixture; press edge with fork to seal. Cut 3 small slits in top of each crust to allow steam to escape.
• Bake 18 to 20 minutes or until light golden brown.

SOUTHWEST MEAT PIE

Steps:

• 1. Fry bacon until crisp; break into large pieces.
• 2. Chill 1/3 cup bacon drippings until firm to use for crust, or use vegetable shortening instead.
• 3. Brown ground beef in large skillet, drain well.
• 4. Stir in corn, green pepper, onion, corn meal, oregano, chili powder, 1/2 teaspoon salt, pepper, tomato sauce and half the mild green chiles.
• 5. Keep warm while preparing pie crust.
• 6. CRUST: Combine 1 cup flour and 2 tablespoons cornmeal.
• 7. Cut in bacon drippings with two knives or pastry blender until mixture is the size of small peas.
• 8. Sprinkle 3-4 tablespoons water over mixture; stir with fork until dough holds together.
• 9. Form into a ball and flatten to 1/2 inch thick.
• 10. Keep edges smooth.
• 11. Roll out on a floured surface to a diameter 1-1/2 inch larger than inverted 9-inch pie plate.
• 12. Fit into pie plate and fold edges to form a rim, then flute edges.
• 13. Place the ground beef mixture into pie crust.
• 14. Bake in preheated 425-degree oven for 25 minutes.
• 15. Combine egg, milk, 1/2 teaspoon salt, dry mustard, worcestershire sauce, half the sliced olives, 2 tablespoons mild green chiles and shredded cheese.
• 16. Spread on top of beef mixture.
• 17. Top with bacon and remaining olives.
• 18. Bake for 5 minutes or until cheese is melted and bubbly.
• 19. Let stand 10 minutes before slicing.