Ole! Mexican Beef Pie
Total Time: 1 hr 15 mins
Preparation Time: 45 mins
Cook Time: 30 mins
Ingredients
- Servings: 6
- 1 tablespoon canola oil or 1 tablespoon light olive oil
- 2/3 cup potato, peeled and diced to 1/2-inch
- 1 cup yellow onion, peeled and cut to 1/2-inch
- 1/3 cup green bell pepper, diced to 1/2-inch
- 1/3 cup red bell pepper, diced to 1/2-inch
- 1/2 cup black beans, drained and rinsed
- 1/2 cup frozen whole sweet kernel corn
- 1/4 cup green onion top, thinly snipped
- 2 tablespoons cilantro leaves, minced
- 2 fresh large garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups red enchilada sauce
- 2 teaspoons lime juice
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon dried mexican oregano
- salt & freshly cracked pepper, to taste
- 2 (12 ounce) cans chunk roast beef, drained
- 2/3 cup colby-monterey jack cheese, shredded
- 1 (8 1/2 ounce) package jiffy corn muffin mix
- 1 large egg
- 1/3 cup water
- 4 teaspoons lime juice
- 1/8 teaspoon table salt
- 1/3 cup shredded colby-monterey jack cheese
- 8 -12 dashes red hot pepper sauce
- sliced black olives (or jalapenos, or snipped green onion tops, or all)
Recipe
- 1 preheat oven to 375°f; spray a 2 quart deep baking dish with non-stick cooking spray and set aside; cut potato, onion, bell peppers and garlic to specifications; thaw 1/2 cup frozen corn; knead and juice enough limes to yield a total of 2 tablespoons juice if using fresh (bottled lime juice is okay); shred 1 cup colby-jack cheese; drain two 12-ounce cans chunk roast beef.
- 2 heat 1 tablespoon oil in a nonstick 2 quart skillet over medium heat; add the potatoes and cook, scraping and stirring often, until softened; add the yellow onion and bell peppers; cook until softened; stir in the black beans, corn, green onion, cilantro and garlic; cook for 1 minute longer.
- 3 sprinkle 3 tablespoons flour over mixture; toss mixture well until all flour has absorbed; stir in 2 cups enchilada sauce, 2 teaspoons lime juice, 1 teaspoon cumin, 1/2 teaspoon coriander, and 1/2 teaspoon oregano.
- 4 bring to a gentle boil; reduce the heat and simmer until fully thickened, about 5 minutes; season to taste with salt (if needed) and freshly cracked black pepper; remove from heat; fold in the drained roast beef and 2/3 cup of the cheese (don't over-stir!).
- 5 pour meat mixture levelly into prepared baking dish; place baking dish onto a baking sheet.
- 6 into a medium bowl, add the cornbread mix, 1 egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt; stir just until blended; spread batter carefully and evenly over the meat mixture; top with the remaining cheese.
- 7 bake dish on baking sheet for 15 minutes (keep oven on); remove tray with pie; splash with 8-12 dashes red hot sauce; decorate with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).
- 8 bake for 10 additional minutes; allow to set and cool 10 minutes before cutting.
- 9 serve with desired garnishes and condiments (i like sour cream and salsa).
- 10 snap your fingers and shout,"ole!".
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