15 Mexican Pie Recipe Facebook Prepare To Be Amazed!
Published on: Apr 28, 2024
Are you looking for a delicious and authentic Mexican recipe to impress your family and friends? Look no further than this mouthwatering Mexican pie recipe! Whether you're a seasoned cook or just starting out, this dish is easy to make and will have everyone asking for seconds.
Mexican Cornbread is a twist on the classic American cornbread, with the addition of spicy jalapenos and sweet corn kernels. This savory and slightly sweet bread is the perfect accompaniment to any meal, and is especially delicious when made with beer can chicken. The combination of the smoky flavors from the chicken and the spiciness of the cornbread is a match made in heaven.
Mexican Rice, also known as arroz rojo, is a staple in many Mexican households. It is a simple and flavorful side dish that pairs perfectly with beer can chicken. Made with long-grain white rice, tomato sauce, chicken broth, and a blend of Mexican spices, this dish is sure to be a hit at your next barbecue or family gathering.
Mexican Street Tacos are a popular and delicious way to enjoy beer can chicken. These tacos are made with small corn tortillas and filled with tender and flavorful shredded chicken, fresh cilantro, diced onions, and a squeeze of lime juice. They are a perfect finger food for any party or gathering and are sure to be a crowd-pleaser.
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Skinny Mexican Casserole
Main Ingredients: Olive Oil, Garlic, Onion, Red Bell Pepper, Green Bell
For a healthier twist on traditional Mexican casseroles, try this skinny Mexican casserole made with lean ground turkey, black beans, corn, and low-fat cheese. This dish is packed with protein and flavor, and is a great way to use up leftover beer can chicken. Serve it with a side of guacamole and salsa for a complete and satisfying meal.
This layered Mexican pie is a unique and delicious way to use up leftover beer can chicken. Made with layers of corn tortillas, shredded chicken, black beans, corn, enchilada sauce, and cheese, this dish is sure to be a hit with the whole family. It's a great option for a quick and easy weeknight meal or for a potluck with friends.
This Mexican street corn salad is a refreshing and flavorful side dish that is perfect for summer gatherings. Made with grilled corn, crumbled cotija cheese, fresh cilantro, and a spicy mayo dressing, this salad is a delicious way to use up leftover beer can chicken. Serve it as a side dish or as a topping for tacos or nachos.
Mexican Flan is a rich and creamy dessert that is a must-try for any fan of Mexican cuisine. This custard-like dessert is made with eggs, evaporated milk, condensed milk, and a touch of vanilla extract. It is often served with a caramel sauce and is the perfect way to end a meal that features beer can chicken.
For a truly authentic Mexican rice dish, try this authentic Mexican rice recipe. Made with long-grain white rice, tomato sauce, chicken broth, and a blend of Mexican spices, this dish is a staple in many Mexican households. It pairs perfectly with beer can chicken and is a great way to add some Mexican flair to your meals.
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Mexican Polenta Pie
Main Ingredients: Pork Butt, Pinto Beans, Light Beer, Diced Tomatoes
This Mexican polenta pie is a hearty and flavorful dish that is perfect for a cold winter night. Made with layers of polenta, shredded chicken, black beans, corn, and enchilada sauce, this dish is a great way to use up leftover beer can chicken. Top it with some avocado and sour cream for a creamy and delicious finish.
Mexican Pinto Beans are a staple in many Mexican dishes and are a great side dish for beer can chicken. Made with pinto beans, bacon, onion, and a blend of Mexican spices, these beans are a delicious and hearty addition to any meal. They can be served as a side dish, or used as a filling for tacos or burritos.
Mexican Street Corn, also known as elote, is a popular street food in Mexico and is a delicious way to use up leftover beer can chicken. This grilled corn is slathered in mayonnaise, cotija cheese, and chili powder, and is often served on a stick for easy snacking. It's a must-try for any fan of Mexican cuisine.
This Mexican lasagna is a fun and flavorful twist on the traditional Italian dish. Made with layers of corn tortillas, shredded chicken, black beans, enchilada sauce, and cheese, this dish is a great way to use up leftover beer can chicken. It's a great option for a family dinner or a potluck with friends.
Mexican Beef Barbacoa is a tender and flavorful beef dish that is perfect for a special occasion or a weekend dinner. This dish is made with beef chuck, spices, chipotle peppers, and beer, and is slow-cooked until it is fork-tender. Serve it with tortillas, salsa, and guacamole for a delicious and satisfying meal.
This Mexican beef quesadilla is a quick and easy meal that is perfect for busy weeknights. Made with shredded beef, sauteed peppers and onions, and cheese, these quesadillas are a delicious and convenient way to use up leftover beer can chicken. Serve them with a side of salsa and sour cream for a complete and satisfying meal.
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The Best Mexican Pie Casserole
Main Ingredients: Ground Sirloin, Taco Seasoning, Water, Refried Beans
This best Mexican pie casserole is a delicious and hearty dish that is sure to be a hit with the whole family. Made with layers of corn tortillas, shredded chicken, black beans, corn, enchilada sauce, and cheese, this casserole is a great way to use up leftover beer can chicken. Top it with some avocado and sour cream for a creamy and delicious finish.
For a restaurant-quality Mexican rice dish, try this restaurant-style Mexican rice recipe. Made with long-grain white rice, tomato sauce, chicken broth, and a blend of Mexican spices, this dish is a crowd-pleaser and pairs perfectly with beer can chicken. Serve it as a side dish or use it as a base for burrito bowls or stuffed peppers.
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Mexican Black Bean & Cheese Stuffed Peppers
Main Ingredients: Bell Peppers, Yellow Onion, Garlic, Cilantro
These Mexican black bean and cheese stuffed peppers are a delicious and satisfying way to use up leftover beer can chicken. The peppers are stuffed with a mixture of black beans, corn, enchilada sauce, and shredded chicken, and topped with cheese. They are then baked until the peppers are tender and the cheese is melted and bubbly.
This easy Mexican chicken and rice casserole is a quick and convenient way to use up leftover beer can chicken. Made with white rice, chicken broth, black beans, corn, and enchilada sauce, this dish is a delicious and hearty meal that the whole family will love. Top it with some salsa and sour cream for a burst of flavor.
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Easy Mexican Corn and Rice Casserole
Main Ingredients: Nonstick Cooking Spray, Frozen Corn Kernels, Cooked
This easy Mexican corn and rice casserole is a delicious and flavorful way to use up leftover beer can chicken. Made with white rice, chicken broth, corn, and enchilada sauce, this dish is a great option for a quick and easy weeknight meal. Top it with some avocado and sour cream for a creamy and delicious finish.
Mexican Picadillo is a traditional ground beef dish that is popular in many Latin American countries. Made with ground beef, potatoes, carrots, and a blend of spices, this dish is a great way to use up leftover beer can chicken. Serve it over rice or use it as a filling for tacos or burritos for a delicious and convenient meal.
Ingredients
Crust:
To make this amazing Mexican pie, you will need:
2 cups of all-purpose flour
1/2 cup of cold unsalted butter
1/2 cup of vegetable shortening
1/2 teaspoon of salt
1/4 cup of ice water
Filling:
1 pound of ground beef
1 onion, chopped
1 bell pepper, chopped
1 can of black beans, drained and rinsed
1 can of corn, drained
1 can of diced tomatoes with green chilies
1 packet of taco seasoning
1 cup of shredded cheddar cheese
Instructions
Making the Crust:
In a food processor, add the flour, butter, shortening, and salt. Pulse until the mixture resembles coarse crumbs.
Slowly add in the ice water, pulsing until the dough comes together.
Form the dough into a disk and wrap it in plastic wrap. Refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C).
Roll out the dough on a floured surface to fit a 9-inch pie dish. Place the dough in the dish and trim the edges.
Prick the bottom of the crust with a fork and bake for 10-12 minutes or until lightly golden. Set aside to cool.
Making the Filling:
In a large skillet, cook the ground beef over medium-high heat until browned. Drain any excess fat.
Add in the onion and bell pepper and cook until softened.
Add in the black beans, corn, diced tomatoes with green chilies, and taco seasoning. Cook for an additional 5 minutes.
Spread the filling into the cooled pie crust and top with shredded cheddar cheese.
Bake for 20-25 minutes or until the cheese is melted and bubbly.
Let the pie cool for 5 minutes before slicing and serving.
Garnish and Serve
For an extra kick of flavor, top your Mexican pie with sliced avocado, diced tomatoes, and sour cream. Serve with a side of Spanish rice for a complete and satisfying meal. This Mexican pie is perfect for a weeknight dinner or for entertaining guests. It's a crowd-pleaser that will leave everyone wanting more.
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