Mexican Pie

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 408.2
  • Total Fat: 22.2 g
  • Cholesterol: 70.3 mg
  • Sodium: 972.3 mg
  • Total Carbs: 29.7 g
  • Dietary Fiber: 4.1 g
  • Protein: 24.2 g

View full nutritional breakdown of Mexican Pie calories by ingredient
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Number of Servings: 8


    Cornmeal pastry:
    1 cup all-purpose flour
    1/3 cup cornmeal
    1/4 tsp. salt
    1/3 cup shortening
    3 to 4 Tbsp. cold water

    1 lb. lean ground turkey
    1 cup water
    1 1.25-oz. pkg. taco seasoning mix
    1 16-oz. can refried black beans
    1 cup 2% shredded cheddar cheese, divided in half
    1 cup shredded Monterey Jack cheese, divided in half

    1 cup shredded lettuce
    1/2 cup chopped tomato
    1 3.8-oz. can sliced black olives
    1/4 medium onion, chopped
    1/4 cup reduced fat sour cream
    1/4 cup salsa


In a mixing bowl, stir together flour, cornmeal and salt. Cut in shortening until pieces are the size of small peas.
Sprinkle 1 Tbsp. of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat until all is moistened. Form dough into ball.
On lightly floured surface, flatten dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9-inch pie plate, being careful not to stretch pastry.
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry. Make a fluted or scalloped edge. Do not prick pastry.

Brown ground turkey over medium heat. Add water and taco seasoning mix. Bring to a boil, reduce heat and simmer, uncovered, 15-20 minutes, stirring occasionally. Spread beans over pastry; sprinkle 1/2 c. of each cheese over beans; spread seasoned meat evenly over cheese, top with remaining cheese. Bake in 350-degree oven until crust is done and ingredients are heated through, about 1/2 hour.

Sprinkle with any or all toppings. Serves 8.

Number of Servings: 8

Recipe submitted by SparkPeople user CIAMOM.

TAGS:  Poultry |

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