Friday, January 27, 2012

Recipe Day: Mexican Pie

This recipe is one I really thought I had already posted at some point, but can't find an entry for. I am very fond of recipes that can include whatever I have on hand for last-minute meals. This is one which is easy to keep ingredients on hand and make on a night when time is short, hunger is high and you want to "push the 'easy' button".


I normally make in two pans so I have enough for everyone and rarely do I have leftovers. To help fill my hungry boys, I also make spanish rice (homemade and rarely the same twice!) and black or refried beans (also homemade - so easy and healthier than the tinned version.)

As a side note, when I make two pans, I make one spicy and one that is not as spicy, for the younger children. The spicy one uses straight enchilada sauce, the milder version mixes a can of mild enchilada sauce with diced tomatoes and omits the chili powder.

 Mexican Pie

Ingredients:

2 - 4 c. Shredded cheese (we use a mix of sharp cheddar and pepper jack or pre-shredded "Mexican blend")
Pack of corn tortillas

Can of diced or petite diced tomatoes (15 oz.) (see note above)
1 Small onion, diced
1 - 2 cloves garlic, diced
Can of Enchilada sauce (medium, mild, hot - take your pick)
Cumin, to taste
Chili powder, to taste
Veggie meat crumbles or ground beef or sausage, or beans* (some kind of ground meat/veggie meat/protein/veggie chicken/etc., but that is up to you)
1 - 1 1/2 c. Frozen corn*
Can diced chili peppers

Possible, optional Toppings:
Avocado, diced
Fresh Tomatoes, diced
Sour Cream
Salsa
Shredded lettuce if you want more of a taco effect

Steps to Follow:

  1. Preheat the oven to 350 deg. F. 
  2. Put a small bit of the tomatoes or enchilada sauce in the bottom of your pan. (I use two pans - often two 9-inch pie plates.) This will help keep the pie from sticking.
  3. In a saucepan, sautee the onion and garlic, but don't let it burn. Add in and cook the meat or veggie substitute, if using. Next add the enchilada sauce, cumin, chili powder, diced chilies, and corn. If you're using the half-and half mixture of tomatoes and sauce, keep the tomatoes aside until you've assembled the spicy pie and add the tomatoes to the mix just before assembling the milder version.
  4. Similar to making a lasagna, put a layer of corn tortillas in the bottom of your pan, topped with a layer of sauce, then cheese. Repeat the layering process twice more, topping the entire mix with a layer of sauce followed by a layer of cheese. The corn tortillas should be entirely covered by sauce so they don't dry out in baking.
  5. Bake for approximately 30 minutes in the oven.
  6. Serve hot and top with whatever you like!
This recipe can be made ahead and left unbaked and frozen until needed for a quick meal, simply bake for an additional 15 - 20 minutes if previously frozen.

2 comments:

  1. This sounds delicious! With tortillas, it can be gluten-free. I sometimes get tired ( and sick) with all the wheat of pizza crusts). You must be a fabulous cook :) Thanks so much, Tillie! Glad you are linking-up at Deep Roots At Home.

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  2. My family likes what I cook... most of the time :) Sometimes it can be hard to balance what each of the five children likes (or doesn't - there aren't too many ways to accommodate a 7 yo who hates onions!) but there are a few winners. Thanks for dropping by!

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I look forward to hearing your thoughts!

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