Mexicali Cornbread Pie Recipe

Name: Mexicali Cornbread Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 c. cornbread stuffing mix, crushed; 1/4 c. water; 3 Tbsp. butter, melted; 1 egg, beaten; 1 large onion, chopped; 2 cloves garlic, crushed; 1 green pepper, chopped; 1 Tbsp. salad oil; 1 lb. ground beef; 1 Tbsp. brown sugar; 1/2 tsp. cinnamon; 1/2 tsp. cumin; 1 1/2 c. chunky style salsa; 1 can red kidney beans, drained; 1 c. grated Cheddar cheese

Servings: persons

2 1/4 c. cornbread stuffing mix, crushed
1/4 c. water
3 Tbsp. butter, melted
1 egg, beaten
1 large onion, chopped
2 cloves garlic, crushed
1 green pepper, chopped
1 Tbsp. salad oil
1 lb. ground beef
1 Tbsp. brown sugar
1/2 tsp. cinnamon
1/2 tsp. cumin
1 1/2 c. chunky style salsa
1 can red kidney beans, drained
1 c. grated Cheddar cheese

1
Crush cornbread stuffing mix while still in bag.
2
Pour into bowl and add water, melted butter and beaten egg.
3
Mix together and press into 9-inch pie pan.
4
Saute onion, garlic, pepper and beef in oil; discard fat.
5
Stir in brown sugar, cinnamon, cumin, salsa and beans.
6
Cook 8 to 10 minutes.
7
Spoon onto cornbread crust. Cook, uncovered, at 350u00b0 for 40 to 45 minutes.
8
Sprinkle grated cheese on top.
9
Let stand 5 minutes or until cheese has melted before serving.
10
Makes
11
6 servings.

955

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 1/4 c. cornbread stuffing mix, crushed, 1/4 c. water, 3 Tbsp. butter, melted, 1 egg, beaten, and more.

Yes, Mexicali Cornbread Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexicali Cornbread Pie

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