Spicy Mexican Pie

Posted by Cookin Dad at recipegoldmine.com 7/15/01 5:21:08 pm

Source: Debbie C Member posted 06-06-2001 08:46 am – I will share my most requested main dish and salad. Looks complicated but it’s not…

This was last night’s dinner for myself and the kids (the wife wanted Chinese food so she did her own thing). I thought this dish was simple and tasty. My son and I enjoyed it the most. My daughter ate it, but picked over it; however that is HER problem.

I used homemade biscuit dough for my crust and added a homemade Mexican sauce (recipe posted at very bottom of this message) instead of using tomatoes. I also used Tabasco jalape?o sauce (mixed in with Mexican sauce) instead of jalape?o peppers (sometimes hard to find here). Thanks for posting a keeper!

Regards, Cookin’ Dad

1 pound ground beef
1 tablespoon chili powder
2 cloves garlic, minced
1/4 cup sliced olives
1/4 cup chopped onion
1 cup sour cream
2/3 cup mayo
1 (8 ounce) can crescent dinner rolls
2 medium tomatoes, sliced thin
1/4 cup chopped jalape?os
6 ounces shredded Cheddar cheese

Heat over to 375 degrees F.

In skillet brown the ground beef, chili powder, salt and garlic till crumbly and light brown. – drain. In small bowl, combine olives, onion, sour cream; and mayo – set aside.

Separate crescent roll into 8-triangles. Place in ungreased 9- to 10-inch pie pan. Press over bottom and up side to form crust. Spoon meat mixture evenly over crust. Arrange tomatoes slices on top of meat. Sprinkle peppers then cheese (save 1/2 cup for later). Spread sour cream mixture evenly over entire pie. Sprinkle with remaining cheese.

Bake at 375 degrees F for 25 to 30 minutes till cheese is melted. Cool about 5 minutes. Cut into 6 servings.

The above is the original recipe from a cookbook in about 1979. But thru the years I have perfected it as follows (for my family and friends) …. So, my personal changes Include:

I use ground turkey instead of beef.

I use extra seasonings including: garlic powder; season salt; extra chili powder; cumin; and beef bouillon cubes or granules. I also use onion flakes instead of "real" onions.

Instead of sliced tomatoes I use a jar of ?Pace’ brand salsa (your choice: mild, medium or hot) – I use medium and completely cover pie.

You can use green chiles, but I find most folks prefer the jalape?o.

I never use the rolls. The first change was to buy a frozen deep dish pie shell. Now I usually prepare the recipe below.

Easy Pie Crust
1 1/2 cups flour
1/2 cup oil
1/2 teaspoon salt
3 tablespoons cold water

Mix well. Press into pie pan; bake at 375 degrees F for about 10 minutes.

The above will make one pie shape serving dish. But I always double everything, including pie crust and use a large size lasagna pan. It goes really fast.

Mexican Sauce
1 (15 ounce) can Hunt’s tomato sauce
2/3 cup chicken broth
1 pinch baking powder (about 1/16 teaspoon)
1 teaspoon granulated sugar
Juice of 1/2 lemon
4 teaspoons chili powder
1/2 teaspoon cumin
1/4 teaspoon paprika

Combine tomato sauce and chicken broth in small saucepan. Add sugar and spices. Beat lightly with wire whisk and turn on heat. As mixture heats up, add baking soda and stir lightly. When sauce starts to boil, reduce heat and simmer for about 15 minutes, adding more chicken broth if sauce thickens too much.

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