Looking for a recipe that’s hearty, flavorful, and downright drool-worthy? Look no further my friends! Today I’m serving up an absolute classic that’s sure to satisfy even the grumbliest of tummies: the Mexican Sombrero Pie.
Now, I know what you’re thinking. “Mexican Sombrero Pie? That sounds like something straight out of a Betty Crocker cookbook circa 1971.” And you know what? You’re not wrong. But sometimes the oldies really are the goodies, and this recipe is no exception.
Packed with savory ground beef, wholesome cornmeal, fresh veggies, and zesty spices, this pie is the ultimate comfort food. It’s perfect for when you need a meal that’s both easy to make and impressive in presentation. Plus, it’s versatile enough to serve as a main dish or as part of a larger spread.
So why not give it a try? Trust me, once you’ve tasted the tender beef mixed with the rich tomato sauce nestled under golden-brown cornbread crust topping, you won’t be able to resist cooking this classic recipe again and again.
Why You’ll Love This Recipe
Hello there! Are you looking for a mouth-watering, easy-to-make recipe that will leave everyone asking for seconds? Then, let me introduce you to the Mexican Sombrero Pie!
This pie recipe, first shared by Betty Crocker in 1971, has become a classic that never gets old. Made with a delicious cornmeal sombrero crust and filled with a savory blend of ground beef and pork, onion, chili powder and tomato juice, this dish is perfect for feeding a family or entertaining guests.
But why should you choose this recipe?
First of all, it’s incredibly versatile. You can use your choice of either ground beef or pork, or even mix them together for extra flavor. Plus, if you’re looking for a vegetarian option, just omit the meat and add some beans instead – it’s still absolutely delicious!
Secondly, it’s a budget-friendly dish that can be made with ingredients that you likely already have on hand – cornmeal, flour, salt, pepper and more. Not to mention that preparing the crust from scratch is a lot cheaper than buying pre-made pie shells.
Thirdly, it’s easy to make. Even if you’re not an experienced cook, the step-by-step instructions will guide you through the process seamlessly. Whether you’re cooking for two or ten people, this recipe is reliable and always delivers delicious results.
And last but not least – it tastes amazing! The perfectly spiced mixture of meat and vegetables nestled inside the crispy cornmeal crust makes every bite burst with flavors that will transport your taste buds to Mexico.
So what are you waiting for? Give this Mexican Sombrero Pie a try and I promise it’ll quickly become one of your go-to recipes.
- 1/2 cup cornmeal
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon chili powder
- 1 can (12 oz) whole kernel corn or 1 cup frozen corn, thawed
- 1 can (8 oz) tomato juice
- 1 medium onion, chopped
- 1 pound lean ground beef or ground pork, or a combination of both
- Cheddar cheese, shredded
You will also need basic kitchen staples such as cooking oil and water. All ingredients are easy to purchase and budget-friendly. I recommend preparing everything beforehand and following the step-by-step instructions carefully for guaranteed successful baking.
The Recipe How-To
Now that we have the ingredients ready, let’s start making our Sombrero Pie.
Step 1: Preheat the Oven
The first thing we need to do is to preheat the oven to 400 degrees Fahrenheit.
Step 2: Brown the Meat
In a large skillet, cook 1 pound of ground beef and pork until brown. Drain the excess oil, add one finely chopped onion and cook until it becomes tender.
Step 3: Add Spices and Tomato Juice
Add 1 cup of tomato juice, one can of corn (drained), 1 teaspoon chili powder, and season with salt and pepper according to your taste. Let it simmer for about 10 minutes until the sauce has thickened.
Step 4: Prepare the Pastry
While you wait, prepare the pastry by mixing together 1 cup of flour, 1/4 cup of cornmeal, and 1/2 teaspoon salt. Cut in 1/3 cup of shortening until the mixture looks like small crumbs.
Gradually mix in 2 to 3 tablespoons cold water until the dough forms in a ball. Roll out the pastry so that it fits a greased baking dish with dimensions of 11 x 7 x 1-1/2 inches.
Step 5: Pour Meat Mixture into Pastry
Pour the meat mixture into the pie crust. Sprinkle with some grated cheddar cheese.
Step 6: Bake The Sombrero Pie
Bake at 400 degrees Fahrenheit for 25-30 minutes, or until the crust turns golden brown.
Step 7: Rest and Serve
Let rest for ten minutes before cutting it into wedges to serve hot with some mashed potatoes on top or a side dish salad for an all-around meal.
Enjoy your delicious handcrafted Sombrero Pie!
Substitutions and Variations
Are you ready to put your own twist on this classic Mexican Sombrero Pie recipe? Here are some substitution and variation ideas that will help you create a personalized version of this savory dish.
First off, if you want to make this pie more budget-friendly, consider swapping out ground beef for lean ground pork or turkey. Not only will this save you some cash, but it will also give your pie a slightly different flavor profile that is just as delicious.
For those who love a little bit of spice in their meals, why not add some diced jalapeños or habaneros to the mixture? This will add some heat and depth to the filling, making it perfect for those who want a little kick in their meal.
If you’re looking for a vegetarian option, try swapping out the meat for sautéed vegetables like zucchini, mushrooms, and bell peppers. You’ll still get the same flavorful base with the chili powder and tomato sauce, but with an added dose of veggies.
For those who want to switch up the cornmeal crust on their Sombrero Pie, try using cornbread instead. Simply follow the directions on your preferred brand of cornbread mix and spread it into your pie plate before adding the meat mixture. The end result will be a more cakey crust that’ll have your taste buds dancing.
Lastly, if you’re looking to pair your Sombrero Pie with something other than mashed potatoes or a side salad, try serving it with tortilla chips or a dollop of sour cream on top. This will give your meal a little extra texture and flavor that’ll have everyone coming back for seconds.
No matter which substitution or variation you choose, this Sombrero Pie recipe is guaranteed to satisfy. So go ahead and let your creative juices flow as you make this dish your own!
Serving and Pairing
Once you’ve baked a scrumptious Mexican Sombrero Pie, serving it is just as exciting as preparing it. This pie is a complete meal on its own, but you can add some side dishes to make it more fulfilling.
One of the best sides to serve with this pie is a Caesar salad. Its tangy dressing with crispy romaine lettuce and parmesan cheese complement the bold flavors of the pie. If you want a more refreshing side, a fruit salad would be perfect because it provides a sweet balance to the spiciness of the pie.
For a more substantial meal, you can opt for mashed potatoes, sweet potatoes, or cornbread. They’re hearty and will go along perfectly with this savory dish. Mashed potatoes work best if you’re serving dinner or lunch, while cornbread is excellent for brunch or breakfast.
Finally, let’s talk about drinks. This dish pairs well with cold beer, extra cold soda water or iced tea, but I also recommend trying your hand at a margarita to add some Mexican flavor.
Mexican Sombrero Pie is one of those budget casseroles that will pleasantly surprise every time it’s served. It’s a versatile dish that can be served for any meal and enjoyed by everyone!
Make-Ahead, Storing and Reheating
You can easily make the Sombrero Pie ahead of time, specially if you have a busy schedule. It is perfect for meal prepping as it can last for a few days when stored properly in the refrigerator. Once it has completed its baking process, allow it to cool completely before storing it.
To store, cover the baking dish with an airtight lid or plastic wrap and place it in the fridge. Sombrero pie will last for up to four days in the refrigerator, and it’s best not to freeze it as the texture may change.
When reheating your sombrero pie, you can use either a microwave or an oven. Reheating in the microwave is faster and easier, but using an oven gives you better results.
If you decide to reheat in a microwave, cut out individual servings and place them on a microwave safe plate. Then heat it on high level for approximately one minute per serving. If you’re reheating a whole pie, set your power level at 50 percent and heat for about six minutes.
For reheating in the oven, preheat your oven to 350°F (180°C). If your pie is cold from the fridge or freezer, let it sit at room temperature for about 15-20 minutes before putting it into the oven so that it doesn’t crack when exposed to sudden temperature changes.
Once ready, place your sombrero pie on a baking sheet and cover with foil to prevent over-browning or drying out.You should reheat until the internal temperature reaches 165°F (74°C), which usually takes 25-30 minutes depending on serving size and oven strength.
Whether reheated in a microwave or an oven, it should be hot all throughout before serving. Just remember that some foods may dry out when reheated several times. So if you’re keeping your pie for leftovers, don’t reheat more than once to retain moisture and flavor.
Tips for Perfect Results
We all want the perfect results when it comes to baking, and the Sombrero Pie is no exception. Here are some tips and tricks to ensure your pie turns out perfect every time.
Firstly, make sure to brown the meat properly. This is where the flavor of the pie comes from. Cook the ground beef and pork until browned and crumbled. Make sure that there are no pink bits left. Once browned, drain any excess fat to prevent a greasy pie.
Secondly, use fresh ingredients whenever possible. This includes the cornmeal, flour, and tomato juice used in the recipe. Old and stale ingredients can affect the outcome of your pie.
Thirdly, don’t overwork the pastry. To create a light and flaky crust, handle it as little as possible. Overworking will stimulate gluten development resulting in a tough crust that lacks texture.
Fourthly, use different meat combinations such as lean ground beef or turkey or adding bacon for a smoky flavor, but also vegetables like bell peppers or zucchini for more color and nutrients.
Lastly, cooling your Sombrero Pie before slicing will prevent it from falling apart into an appetizing mess on your plate. It is best to let it rest for 10-15 minutes before serving.
By following these simple tips, you’ll have a mouth-watering Sombrero Pie that will be remembered for years to come.
And there you have it, folks, a delicious and flavorful Sombrero Pie recipe that will surely have your taste buds dancing the tango!
The best thing about this recipe is that it’s flexible enough to accommodate any ingredients you have on hand, making it a great dish to serve for last minute dinners or potlucks. Whether you want to use ground pork instead of beef, or add some extra cheese to the mix, the possibilities are endless.
With a little bit of effort and love, you can create budget-friendly dishes from scratch like this perfect Sombrero Pie. So next time you’re looking for a hearty meal that’s easy to make and will satisfy everyone’s cravings, give this Mexican Sombrero Pie recipe a try. Your taste buds will thank you!
Sombrero Pie Recipe
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1 large onion
- 1 (20 ounce) can tomato juice
- 1 (12 ounce) can corn
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/4 cups flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 3 tablespoons cold water
- Preheat oven to 400. Peel and slice the onion. Drain the corn.
- Brown the meat and onion in a large skillet until meat is cooked through and onion is tender.
- Stir in the tomato juice, corn, and seasonings. Simmer 10 minutes.
- Pour the meat into a 11x7 baking dish.
- In a large bowl, mix the flour, cornmeal and salt. Mix in oil until mixture looks like fine crumbs.
- Add the water and blend until a soft dough forms (add a little more oil if necessary). Roll between 2 sheets of waxed paper into a 12x7 rectangle.
- Peel off the top sheet of waxed paper. Place pastry on top of meat mixture, then peel of the second piece of waxed paper. Cut 4 slits near the center of the pastry.
- Bake in 400 degree oven for 30-35 minutes.
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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.