Time 30m Yield 6 servings. Number Of Ingredients 7 Steps:
Preheat oven to 375°. Place tortilla chips in an ungreased 9-in. pie plate; set aside. In a large skillet, cook beef over medium heat until no longer pink; drain. Add tomato sauce, water, taco seasoning and pepper. Bring to a boil; cook and stir 2 minutes or until thickened., Spoon half of the meat mixture over chips; sprinkle with half of the cheese. Repeat layers. , Bake, uncovered, 10-15 minutes or until heated through and cheese is melted.
Time 1h Yield 6 Number Of Ingredients 9 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.
Time 50m Yield 4 to 6 servings Number Of Ingredients 16 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.
Time 50m Yield 6 servings Number Of Ingredients 15 Steps:
Preheat the oven to 400 degrees F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated. Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside. Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan. Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places. Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator. Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles.
Time 50m Yield 4-6 serving(s) Number Of Ingredients 15 Steps:
Preheat oven to 400 degrees F. Brown ground beef in large skillet over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Add taco seasoning mix and water; mix until ground beef is well coated. Meanwhile, heat oil in large saucepan over medium high heat until hot. Add peppers and onions; cook 4 to 5 minutes or until tender, stirring occasionally. Remove from heat and drain excess liquid. Add garlic and onion powders, salt, pepper, corn, and salsa, stir well and set aside. Prepare pie crusts as directed on package for 2-crust pie using 9-inch glass or metal pie pan. Combine salsa and corn mixture with ground beef; mix well. Sprinkle 1/2 cup of cheese evenly in bottom of crust-lined pan. Spread 1/2 of beef mixture evenly in pan over cheese, pat down. Sprinkle 3/4 cup cheese in pan and spread evenly with remaining beef mixture, pat down, top with remaining 3/4 cup cheese. Top with second crust and flute; slit in several places. Bake for 30 minutes or until crust is golden brown. Cover edge of crust with strips of foil or a pie crust shield after 15 minutes of baking. Let stand 5 minutes before serving. Store in refrigerator. Garnish with a dollop of sour cream and a drizzle of taco sauce. Also recommended: guacamole, salsa, and diced green chiles. *If using fresh peppers and onions, use 1 1/2 cups chopped onions and 2 1/2 cups chopped peppers and increase prep time and stove top cooking time.
Time 40m Yield 8 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 425* degrees. Cook spaghetti according to package directions, drain well and return to pot. Mix the milk and egg together thoroughly and then pour into the spaghetti and mix well. Spoon mixture into a buttered 9x13 casserole dish. Meanwhile, in a large saucepan, brown ground meat of choice with the onions, peppers, and garlic until browned and cooked through; drain. Add the chili powder, cumin, oregano, salt, and black pepper, mix thoroughly and cook on low for 2 minutes. Add the tomato sauce and beans and cook for another 2 minutes. Add meat mixture to the casserole dish and spread evenly over the spaghetti. Sprinkle the cheese on top evenly. You may sprinkle some dried cilantro over cheese if desired. Bake in oven for 10 minutes until bubbly. Let stand for 5 minutes. serve!
Time 1h10m Yield 8 Number Of Ingredients 13 Steps:
Preheat oven to 400 degrees F (200 degrees C). Place a pie crust into a pie dish, and bake in the preheated oven for 5 minutes. Sprinkle 1/4 of an 8-ounce package of Cheddar cheese onto the crust, and set aside. In a bowl, combine the chicken, instant rice, black beans, corn, black olives, sour cream, salsa, 3/4 of 8-ounce package of Cheddar cheese, garlic powder, and cumin. Season to taste with salt and pepper, and pour the mixture into the partially-baked crust. Top the pie with the remaining crust, seal the edges of the pie, and cut slits into the top crust. Bake for 25 minutes, and check to see if the crust is becoming too brown. If it is, wrap a strip of aluminum foil around the edge of the crust. Bake until the pie is golden brown and bubbling, 15 to 20 more minutes. Allow the pie to sit for 10 minutes before serving.
Time 40m Yield 8 servings. Number Of Ingredients 12 Steps:
In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the tomatoes, corn, beans, picante sauce, water, cumin, salt, garlic powder and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until corn is tender. Sprinkle with cheese.
Time 1h Yield 2 casseroles (7 servings each). Number Of Ingredients 17 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.
Time 40m Yield 6 serving(s) Number Of Ingredients 17 Steps:
Heat oven to 400. In large skillet, brown ground beef with onion over medium-high heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Meanwhile, in medium saucepan, combine water, margarine and salt. Bring to a boil. Remover from heat. Stir in milk and potato flakes. Cover; let stand 5 minutes. Stir in greel chiles and 1/2 cup of the cheese. Drain beef mixture. Add enchilada sauce, chipotle chiles, cumin and oregano, mixing well. Bring to a boil; remove from heat. Spread beef mixture in ungreased shallow 2 quart casserole. Top with corn. Spread potatoes evenly over corn and top with remaining cheese. Bake at 400 for 13 to 17 minutes or until cheese is melted and filling is bubbly. Sprinkle with paprika and green onions. Top with tomato wedges; let stand 5 minutes before serving.
More about “southwest beef pie recipes”
Time 50m Yield 6 servings Number Of Ingredients 7 Steps:
Prepare potatoes as directed on package. Meanwhile, brown meat in large nonstick skillet; drain. Return meat to skillet. Add taco seasoning mix; cook and stir 1 min. Add gravy and corn; mix well. Cook 3 to 4 min. or until heated through, stirring occasionally. Spread onto bottom of 11x8-inch baking dish sprayed with cooking spray. Heat oven to 400°F. Add garlic powder to potatoes; mix well. Spread over meat mixture; top with cheese. Bake 20 to 25 min. or until heated through.
