Mexicali Meat Pie
Warm, hearty, and bursting with bold flavors, Mexicali Meat Pie is the ultimate comfort food with a southwestern twist. This savory pie combines a rich filling of seasoned ground beef, black beans, sweet corn, and diced red bell peppers, all encased in a flaky, golden pie crust that’s brushed with an irresistible egg wash. Infused with taco seasoning and a hint of garlic, the filling is elevated with a melty layer of cheddar cheese, ensuring every bite is packed with creamy, zesty goodness. Perfectly baked to perfection in under an hour, this crowd-pleaser is a fusion of classic meat pie and Mexican-inspired flair. Serve it warm with your favorite toppings like sour cream, salsa, or guacamole for a dish that’s guaranteed to impress at your next family dinner or gathering.
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Recipe Information
Ingredients
- 2 sheets Pre-made pie crust (top and bottom)
- 1 lb Ground beef
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 1 medium Red bell pepper, diced
- 1 cup Corn kernels (fresh or frozen)
- 1 cup Black beans, drained and rinsed
- 2 tablespoons Tomato paste
- 2 tablespoons Taco seasoning
- 1 cup Shredded cheddar cheese
- 1 Egg, beaten (for egg wash)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium-high heat.
Add the ground beef and cook until browned, breaking it into crumbles with a wooden spoon, about 5-7 minutes.
Remove any excess grease from the pan, then add the chopped onion, minced garlic, and red bell pepper. Cook until softened, about 3-4 minutes.
Stir in the taco seasoning, tomato paste, corn, and black beans. Season with salt and black pepper. Cook for another 2-3 minutes, mixing well.
Remove the skillet from heat and stir in 3/4 cup of the shredded cheddar cheese. Let the mixture cool slightly.
Unroll one sheet of pie crust and fit it into a 9-inch pie dish, pressing it against the sides and bottom.
Pour the meat filling into the pie crust, spreading it out evenly.
Place the second sheet of pie crust on top of the filling. Seal the edges by crimping with a fork or your fingers.
Cut a few small slits in the top crust to allow steam to escape.
Brush the top crust with beaten egg to ensure a golden, shiny finish.
Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and fully cooked.
Remove the pie from the oven and let it cool for 10 minutes before serving.
Slice into wedges and serve warm. Optionally, garnish with sour cream, salsa, or guacamole on the side.
Nutrition Facts
Calories |
2703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.2 g | 214% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 5630 mg | 245% | |
| Total Carbohydrate | 175.1 g | 64% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 29.3 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1044 mg | 80% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 3130 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
