Mexican Pot Pie

The other day we had an idea for a Mexican Pot Pie. I really can’t say if there is such a thing or if anyone else had made one as this is “make it up as you go” recipe. While in this case I did use all store bought ingredients, I am looking forward to making it with garden fresh ingredients later this summer. This recipe is based on “can size” quantities and makes three pies. Obviously with fresh you can adjust up or down depending on how much you have.

 

Mexican Pot Pie

  • 6 – Eight Inch Tortillas
  • Corn
  • Black Olives (sliced)
  • Nopales (Prickly Pear Cactus) (sliced)
  • Red Pepper (diced)
  • Green Chiles
  • Prepared Mix of Rice and Beans or separately cooked  black beans mixed with cooked rice
  • Tomatillo Salsa (a jar works fine, homemade is even better)
  • Can of refried beans
  • Cheese blend (Cheddar, Colby, Pepper Jack, etc.) (shredded)
  • optional for serving, Avocado and Sour Cream

 

Preparation

If using a prepared mix of rice and beans, follow the directions on the package. While it’s cooking saute the red pepper, corn, olives, nopales and chiles. Finally heat the refried beans.

With everything warmed through you can assemble the pot pies. Remember, we’re making three at a time here.

 

Begin by lightly spraying each pie tin and adding a tortilla to the bottom. Drop on 1/3 of the refried beans.

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Spread the refried bean mix around to cover the tortilla.

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Make sure the rice and beans are ready.

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Mix all the remaining cooked vegetables together. Add salt and pepper to taste.

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Spread 1/3 of the mixed vegetables over the refried beans. Top with 1/6 of the total salsa. Note, if using jarred you’ll probably need two jars. Use one jar (in thirds) for this step and the other jar in a few steps.

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Spread 1/3 of the rice and beans over the salsa layer.

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Top with another tortilla and apply another 1/6 of the tomatillo salsa.

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Spread the salsa to cover the entire layer. Be sure to go all the way to the edges to avoid having the tortilla dry out.

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Spread about one cup of mixed cheese over the top, again trying to cover the layer evenly and all the way to the edges.

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Bake in a 350 degree oven for about 15 minutes. Remember, all the ingredients were already cooked and warm. You’re just mostly heating the tortillas and melting the cheese here.

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The cheese should be evenly melted. Cut into wedges and serve. These are ideal with a dollop of sour cream and avocado slices or guacamole.

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