Southwest Meat Pie Recipes

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.

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.

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.

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!

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, flour, salt and garlic powder until blended; gradually stir in water.
• Add the beans, if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until thickened, stirring occasionally.
• To serve, divide chips among six serving bowls. Top with beef mixture, lettuce, cheese, tomatoes and onion; garnish with sour cream and cilantro, if desired.

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.

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.