Mexican Pie Recipe

Name: Mexican Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. shortening; 1 large onion, finely chopped; 1 zucchini, chopped; 2 c. leftover roast; 1 small can chopped green chilies; 1 (16 oz.) can kidney beans, drained; 2 c. corn; 1 (8 oz.) can tomato sauce; 1 c. chopped ripe olives; 1 tsp. chili powder; 2 c. cold water; 3/4 c. yellow cornmeal; 1/2 tsp. salt

Servings: persons

1/4 c. shortening
1 large onion, finely chopped
1 zucchini, chopped
2 c. leftover roast
1 small can chopped green chilies
1 (16 oz.) can kidney beans, drained
2 c. corn
1 (8 oz.) can tomato sauce
1 c. chopped ripe olives
1 tsp. chili powder
2 c. cold water
3/4 c. yellow cornmeal
1/2 tsp. salt

1
In a large frying pan, melt the shortening.
2
In it, saute the onion; stir in zucchini.
3
Saute for 3 to 4 minutes, then add the roast, chilies, beans, corn, tomato sauce, olives and chili powder. Mix all together.
4
In another saucepan, stir together the cold water, cornmeal and salt and cook until thick.
5
Stir in 1 tablespoon of shortening.
6
Spread cornmeal mixture over top of meat mixture and sprinkle with paprika.
7
Bake at 375u00b0 for 1 hour.
8
Let stand for 5 to 10 minutes before serving.

192

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 13 ingredients. The key ingredients include: 1/4 c. shortening, 1 large onion, finely chopped, 1 zucchini, chopped, 2 c. leftover roast, and more.

Yes, Mexican 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.

Mexican Pie

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