If you’re a fan of Mexican inspired dishes, then you’re in for a treat! I’m thrilled to share with you my recipe for an Ole! Mexican Beef Pie that’s sure to satisfy your cravings. Whether you’re looking for something new to make for your family, or you’re having a gathering with friends, this pie is perfect for any occasion.
Made with ground beef, black beans, and vegetables like bell peppers and onions, this dish has all the flavors that bring to mind traditional Mexican cuisine. The addition of spices such as cumin, coriander, and chili powder give it a unique kick, and for a little zing of freshness, I also add some lime juice.
What’s great about this dish is that it can be served in a variety of ways. Cut into squares for easy finger food at a party, or serve it in slices as the main course at dinner. This Ole! Mexican Beef Pie is versatile and is sure to be a crowd-pleaser.
So why not give it a try? Whether you’re an experienced cook or new to the culinary scene, this recipe is easy to follow and will have you enjoying some delicious homemade Mexican food in no time.
Why You’ll Love This Recipe
If you’re looking for a hearty Mexican dinner that’s bursting with bold flavors and easy to make, this Ole! Mexican Beef Pie recipe is the way to go! In fact, after one bite of this savory pie, you’ll be singing “Ay, caramba!” from the amazing combination of spices and ingredients.
First things first, let’s talk about the ingredients used in this recipe. It features a variety of classic ingredients such as roast beef, black beans, and corn kernels all mixed together with a special blend of spices like ground coriander and cumin. But it’s the small touches like a squeeze of fresh lime juice and chopped cilantro leaves that take this dish to another level.
Plus, you don’t have to be a skilled cook to make this recipe. The simple how-to steps are easy to follow and beginner-friendly. The key is to layer each ingredient properly so that the flavors truly meld together. The colby-monterey jack cheese topping adds a creamy and cheesy kick that will have your taste buds thanking you.
Another great thing about this recipe is how versatile it is. Feel free to add any other vegetables or beans that you may have in your pantry. You can also substitute ground beef for minced beef or even turkey mince for a leaner option.
This Ole! Mexican Beef Pie recipe would be perfect for a family dinner or if you’re planning on hosting something casual with friends. Kids will love this recipe too because of its unique taco-pie flavor profile – who doesn’t love tacos!?
Overall, it’s hard not to be charmed by this classic Old El Paso-inspired Mexican comfort food made into an unforgettable pie. If you’re searching for new ideas for your weekly meals or simply craving some uncomplicated and tasty Mexican cuisine, don’t miss out on this beef pie olé…you’ll become addicted in no time!
Gather these flavorful and zesty ingredients to prepare this ole! Mexican beef pie recipe. You’ll need 1 pound of lean ground beef, 1 large potato, diced, and 1 onion, chopped. You’ll also need red, green and yellow bell peppers, black beans, kernel corn, canned tomato paste, garlic cloves and cilantro leaves. Don’t forget the spices! Ground cumin, coriander and chili powder add depth and heat to the dish. A packet of Old El Paso taco seasoning mix is an easy fix if you’re in a pinch. Finally, a deep dish pie crust, shredded Colby-Monterey Jack cheese and sliced black olives round out our list of ingredients.
The Recipe How-To
Roasting the Beef
- Preheat oven to 375°F (190°C).
- Rub 1 tablespoon of olive oil on 1 pound of beef mince.
- Season with 1 teaspoon of table salt, ½ teaspoon of cracked pepper, and 2 teaspoons each of ground cumin, ground coriander, and dried Mexican oregano.
- Arrange in a single layer in a roasting pan.
- Cover tightly with foil.
- Roast for 20-25 minutes, or until fully cooked and browned.
- Remove from the oven and transfer the beef to a clean platter to cool for 10 minutes.
Preparing the Filling
- In a skillet, heat 1 tablespoon of canola oil over medium heat.
- Add chopped 1 large onion and sauté until translucent, about 5 minutes.
- Add minced garlic cloves and cook for an additional 30 seconds.
- Stir in 1 diced red bell pepper, 1 diced green bell pepper, and 1 diced yellow onion. Sauté for a few more minutes until vegetables are slightly tender but still firm.
- Add cooled roast beef to the skillet and stir well to combine.
- Pour in the juice of 1 lime, followed by 2 tablespoons of water.
- Toss in ½ cup frozen kernel corn, ½ cup canned black beans, half-cup chopped black olives, and quarter-cup chopped cilantro leaves with green onion tops.
- Finally, add seasoning mixture made from one package of Old El Paso taco seasoning mix and ¼ teaspoon chili powder.
- Preheat the oven to 400°F (204°C).
- Spread an even layer of filling mixture at the bottom of a deep dish pie plate or cast-iron skillet.
- Sprinkle shredded Colby-Monterey jack cheese over beef filling mixture (reserve some cheese for topping)
- Layer this preparation with tortilla chips or flour tortillas floured with all-purpose flour as desired
- Repeat layers until pie plate is full or ingredients are exhausted: filling layer topped with shredded cheese layer onto tortilla layer; repeated as required; top it off with another layer
- Brush on lightly-beaten egg on topmost layer
- Cover loosely with aluminum foil, tented in center so that it does not touch the top
- Bake for 25-30 minutes, or until heated through
- Remove cover foil and bake uncovered for an additional 10-15 minutes, or until cheese is melted and bubbling.
Enjoy your delicious Ole! Mexican Beef Pie!
Substitutions and Variations
Looking for ways to switch up this Ole! Mexican Beef Pie Recipe? Let me show you some substitutions and variations that you can use.
– Meat: Instead of roast beef, you can use any leftover meat such as turkey or chicken. Ground beef works great too. Swap out the beef mince with lean ground turkey to make it even healthier.
– Vegetables: Feel free to customize the vegetables based on your liking. If you don’t have bell peppers on hand, use zucchini, yellow squash, or carrots instead. Add some baby spinach if you want to increase the greens in your meal.
– Cheese: Use any cheese that melts well, such as Monterey Jack, cheddar or a blend of both. Pepper jack cheese will add a little heat if you like it spicy. Crumbled queso fresco or cotija cheese adds a nice salty flavor too.
– Tortillas: Use corn tortillas instead of flour tortillas for a gluten-free option. Or substitute with other types of pastries like puff pastry or crescent rolls to create a different texture.
– Seasoning: Experiment with different seasonings to create a Mexican-inspired dish that’s perfect for your tastes. If you’re not a fan of coriander, leave it out and add extra cumin instead.
– Toppings and Sides: Add toppings such as sliced jalapeños, sliced avocado, or sour cream to serve with your Ole! Mexican Beef Pie. Complete the meal by serving with rice and beans on the side.
By using these substitutions and variations, you’ll be able to create different versions of this Ole! Mexican Beef Pie Recipe that are tailored to your palate and preferences. Don’t be afraid to play around with the ingredients and come up with your own unique version!
Serving and Pairing
This Ole! Mexican Beef Pie Recipe is a hearty and flavorful dish that deserves nothing but the best company. When it comes to serving and pairing, there’s no shortage of options that can complement its bold and zesty flavors.
One possible way to serve this dish is on its own as the main course. The beef, black beans, corn, and vegetables make for a well-rounded meal with all the protein, fiber, vitamins, and minerals your body needs. Plus, the golden-brown cornbread crust adds a touch of texture and sweetness that balances out the savory filling. You can cut it into slices or squares and garnish with fresh cilantro, lime wedges, diced tomatoes, guacamole or sour cream according to your preference.
Another option is to pair it with a side salad or a bowl of soup for a lighter meal. A simple green salad with cherry tomatoes, cucumber, avocado, and drizzled lime vinaigrette can provide some contrast in taste and texture without overwhelming the flavors of the pie. Or you can go for a classic combo like tomato soup or chicken noodle soup that warms up your soul and brings back some childhood memories.
If you’re hosting a party or a potluck gathering, you might want to consider serving this dish as part of an appetizer buffet or a taco bar. You can cut it into bite-sized pieces and arrange them on a platter with toothpicks for easy grabbing. You can also set up bowls of salsa, queso dip, chopped onions, jalapenos peppers or other toppings that your guests can use to customize their portion.
For beverages, you can serve some ice-cold beer (preferably Mexican-style such as Tecate, Corona or Pacifico) or some margaritas (frozen or on the rocks) that match well with the spicy notes of the dish. For non-alcoholic options, you can go for some fruity punch, lemonade or sparkling water for a refreshing contrast to the rich flavors of the pie.
Overall, this Ole! Mexican Beef Pie Recipe is versatile enough to be served in various ways depending on the occasion and preference. Whether you choose to enjoy it as a standalone meal or pair it up with other foods and drinks, you’ll definitely have a satisfying and enjoyable dining experience that will transport you straight to the heart of Mexico.
Make-Ahead, Storing and Reheating
The Ole! Mexican Beef Pie recipe is perfect for meal prepping, making it an excellent option for a busy weeknight dinner or even a crowd-pleasing party dish. If you’re planning to make this recipe ahead of time, there are a few tips you’ll want to keep in mind.
To make ahead, prepare the recipe as directed and let it cool completely. Once cooled, cover the dish with plastic wrap or aluminum foil and store in the refrigerator for up to 24 hours. This way, you can simply pop the dish into the oven when you’re ready to serve.
When reheating, it’s best to use an oven rather than a microwave to prevent the tortilla from becoming soggy. Preheat your oven to 350°F (175°C) and reheat the pie for about 20 minutes until heated through. You may want to cover the pie with aluminum foil during the last few minutes of cooking if you notice that the tortilla is getting too crispy.
If you have any leftovers, be sure to store them properly in an airtight container in the refrigerator for up to three days. To reheat leftover portions, simply transfer them onto an oven-safe dish and reheat in the preheated oven (350°F/175°C) for about 10-15 minutes until heated through.
In summary, you can easily make this Ole! Mexican Beef Pie recipe ahead of time to save time and have a delicious meal waiting for you when you get home. Reheating it in the oven will ensure that it maintains its texture and flavor without getting soggy. And don’t forget about those leftovers – just be sure to store them correctly and reheat them properly, and you’ll be enjoying this delicious meat pie all week long!
Tips for Perfect Results
If you want to make sure that the Ole! Mexican Beef Pie recipe you’re making will turn out perfectly, then here are some tips that can help.
First, when using ground beef, it’s important to drain off the excess fat after browning it. This will prevent your pie from becoming greasy and soggy.
Second, make sure to use fresh lime juice instead of bottled. It gives a brighter and fresher flavor to the dish.
Third, add a bit of table salt and fresh lime juice to the avocados before putting them on top of the pie. This will enhance their flavor and keep them looking fresh on the plate.
Fourth, don’t overfill the pie with too many ingredients. Stick with the recipe measurements or else you could end up with a pie that falls apart when sliced.
Fifth, let your pie cool for at least 10-15 minutes before serving. This allows time for the filling to set up and makes it easier to slice.
Lastly, if you want to make this recipe ahead of time, cover it tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to two days. When reheating in the oven, be sure to cover it with foil so that it doesn’t dry out.
By following these tips, not only will you ensure perfect results but you’ll also impress your guests with your culinary skills.
In conclusion, the Ole! Mexican Beef Pie Recipe is a perfect choice for your next family dinner or gathering. With its delicious blend of spices, tender ground beef, and hearty vegetables, this recipe will certainly satisfy your cravings for authentic Mexican cuisine.
Not only is this dish easy to prepare, but it also allows for various substitutions and variations to cater to different tastes and preferences. Whether you prefer a spicier kick or milder flavors, this recipe can quickly adapt to suit you.
Don’t be afraid to switch things up by substituting different veggies or cheeses. Similarly, experimenting with different combinations of seasonings can help you create new flavor profiles while still maintaining the essence of the dish.
I highly recommend pairing this dish with some freshly squeezed lime juice and black olives on top for an extra special touch. You can also serve it alongside some Mexican rice or a simple green salad for a complete meal.
Overall, Ole! Mexican Beef Pie Recipe is a versatile and satisfying meal that brings the essence of Mexico to your kitchen. So next time you’re in the mood for some authentic Mexican food, don’t hesitate to give this recipe a try- I guarantee you won’t be disappointed.
Ole! Mexican Beef Pie Recipe
- 1 tablespoon canola oil or 1 tablespoon light olive oil
- 2/3 cup potato, peeled and diced to 1/2-inch
- 1 cup yellow onion, peeled and cut to 1/2-inch
- 1/3 cup green bell pepper, diced to 1/2-inch
- 1/3 cup red bell pepper, diced to 1/2-inch
- 1/2 cup black beans, drained and rinsed
- 1/2 cup frozen whole sweet kernel corn
- 1/4 cup green onion top, thinly snipped
- 2 tablespoons cilantro leaves, minced
- 2 fresh large garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups red enchilada sauce
- 2 teaspoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried Mexican oregano
- salt & freshly cracked pepper, to taste
- 2 (12 ounce) cans chunk roast beef, drained
- 2/3 cup colby-monterey jack cheese, shredded
- 1 (8 1/2 ounce) package Jiffy corn muffin mix
- 1 large egg
- 1/3 cup water
- 4 teaspoons lime juice
- 1/8 teaspoon table salt
- 1/3 cup shredded colby-monterey jack cheese
- 8 -12 dashes red hot pepper sauce
- sliced black olives (or jalapenos, or snipped green onion tops, or all)
- PREHEAT oven to 375°F; SPRAY a 2 quart deep baking dish with non-stick cooking spray and set aside; CUT potato, onion, bell peppers and garlic to specifications; THAW 1/2 cup frozen corn; KNEAD and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); SHRED 1 cup Colby-Jack cheese; DRAIN two 12-ounce cans chunk roast beef.
- HEAT 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; ADD the potatoes and cook, scraping and stirring often, until softened; ADD the yellow onion and bell peppers; COOK until softened; STIR in the black beans, corn, green onion, cilantro and garlic; COOK for 1 minute longer.
- SPRINKLE 3 tablespoons flour over mixture; TOSS mixture well until all flour has absorbed; STIR in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
- BRING to a gentle boil; REDUCE the heat and simmer until fully thickened, about 5 minutes; SEASON to taste with salt (if needed) and freshly cracked black pepper; REMOVE from heat; FOLD in the drained roast beef and 2/3 cup of the cheese (don't over-stir!).
- POUR meat mixture levelly into prepared baking dish; PLACE baking dish onto a baking sheet.
- INTO a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; STIR just until blended; SPREAD batter carefully and evenly over the meat mixture; TOP with the remaining cheese.
- BAKE dish on baking sheet for 15 minutes (keep oven ON); REMOVE tray with pie; SPLASH with 8-12 dashes red hot sauce; DECORATE with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
- BAKE for 10 additional minutes; ALLOW to set and cool 10 minutes before cutting.
- SERVE with desired garnishes and condiments (I like sour cream and salsa).
- SNAP your fingers and shout,"OLE!".
Your Own Notes
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.