Sonoran Pot Roast Pie With Cheesy Cornbread Crust R

Name: Sonoran Pot Roast Pie With Cheesy Cornbread Crust Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; Kosher salt and freshly ground black pepper; 2 1/2 pound whole boneless beef chuck; 1 medium onion, finely chopped (about 1 cup); 2 medium cloves garlic, minced (about 2 teaspoons); 12 ounces light-flavored beer (such as Corona, Dos Equis, or PBR); 16 ounces jarred or; tomatillo salsa; 3 sprigs thyme; 1 (15-ounce) can pinto beans, drained and rinsed; 1 (4-ounce) can fire-roasted jalapenos or green chiles; 5 slices bacon, cooked and crumbled; 1/4 cup sour cream; 1/3 cup chopped fresh cilantro leaves and tender stems; 1 tablespoon lime juice from 1 lime; 2/3 cup yellow cornmeal; 1 cup all-purpose flour; 2 teaspoons sugar; 1 teaspoon baking soda; 2/3 cup milk; 2 eggs, lightly beaten; 3 tablespoons unsalted butter, melted; 1/3 cup frozen thawed or fresh corn kernels; 1/4 cup pepper jack cheese, shredded; 3/4 cup extra-sharp cheddar cheese, divided

Bake this irresistible Sonoran Pot Roast Pie With Cheesy Cornbread Crust at home. Made with olive oil, Kosher salt, boneless beef chuck and onion. Easy …

This Sonoran Pot Roast Pie With Cheesy Cornbread Crust relies on simple, everyday ingredients such as olive oil, whole boneless beef chuck, jarred or and tomatillo salsa. It comes together quickly and makes 4 servings, at about 1538 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

Whether you're rounding off a family dinner, bringing a treat to a gathering, or simply satisfying a sweet craving, this Sonoran Pot Roast Pie With Cheesy Cornbread Crust delivers. Serve it warm or at room temperature, and add a scoop of ice cream or a spoonful of whipped cream for an extra-special finish.

Updated Jun 30, 2026

Serves 4 Baking & Desserts

Servings: persons

1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 1/2 pound whole boneless beef chuck
1 medium onion, finely chopped (about 1 cup)
2 medium cloves garlic, minced (about 2 teaspoons)
12 ounces light-flavored beer (such as Corona, Dos Equis, or PBR)
16 ounces jarred or
tomatillo salsa
3 sprigs thyme
1 (15-ounce) can pinto beans, drained and rinsed
1 (4-ounce) can fire-roasted jalapenos or green chiles
5 slices bacon, cooked and crumbled
1/4 cup sour cream
1/3 cup chopped fresh cilantro leaves and tender stems
1 tablespoon lime juice from 1 lime
2/3 cup yellow cornmeal
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking soda
2/3 cup milk
2 eggs, lightly beaten
3 tablespoons unsalted butter, melted
1/3 cup frozen thawed or fresh corn kernels
1/4 cup pepper jack cheese, shredded
3/4 cup extra-sharp cheddar cheese, divided

1
Adjust oven rack to lower-middle position and preheat oven to 325u00b0F.
2
Heat oil over medium-high heat in a large Dutch oven. Season meat liberally with salt and pepper. When oil is shimmering, sear meat on both sides until nicely browned, about 7 minutes total. Remove the meat. Reduce heat to medium and add onions and garlic. Cook, stirring frequently, until just beginning to soften, about 3 minutes. Add beer and bring to a boil, scraping any browned bits from the bottom of the pot. Return meat to pan, add salsa and thyme and return to a boil. Cover and transfer to the oven to cook until a fork shows no resistance when inserted, 2 to 3 hours.
3
When meat nears the end of cooking time, place beans in a large bowl and gently mash, taking care to leave some texture. And canned chiles, bacon, sour cream, cilantro, and lime juice and stir to combine. Set aside.
4
Combine cornmeal, flour, sugar, baking soda, milk, eggs, melted butter, and 1/4 teaspoon salt in a medium bowl. Whisk with a fork until just combined and lump-free. Fold in corn kernels, pepper jack cheese, and 1/4 cup cheddar cheese. Set aside.
5
: When meat is finished cooking, remove from the oven. Discard thyme sprigs. Transfer pot roast to a platter and tear meat into small chunks or shreds, discarding any unappealing fatty bits. Return meat to pot and stir with juices to combine. The meat should be well-coated and saucy, not stew-like. Taste and adjust seasonings, if necessary.
6
Spray cooking spray on inside of individual baking crocks or a 13- by 9-inch baking dish. If using crocks, spread an even portion of meat on the bottom of dishes. Top with equal portions of the bean mixture, followed by a layer of cheddar cheese from the remaining 1/2 cup you have on hand. Top with cornmeal mixture and spread evenly over the cheese using a spatula.
7
Place in oven and bake until browned and bubbly, 30 to 35 minutes. Serve with sour cream and additional limes, if desired.

1538

kcal

Calories

Fat

Carbs

113

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

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Frequently Asked Questions

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

You need 25 ingredients. The key ingredients include: 1 tablespoon olive oil, Kosher salt and freshly ground black pepper, 2 1/2 pound whole boneless beef chuck, 1 medium onion, finely chopped (about 1 cup), and more.

Yes, Sonoran Pot Roast Pie With Cheesy Cornbread Crust Recipe 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.

Quick Info

Servings
4 servings
Calories
1538 kcal
Category
Baking & Desserts

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