South of the Border Pie
Take your taste buds on a flavorful journey with South of the Border Pie, a savory, Tex-Mex-inspired dish that’s perfect for weeknight dinners or casual gatherings. Combining seasoned ground beef, sautéed bell peppers, onions, black beans, and sweet corn, this hearty filling is packed into a flaky pie crust and topped with a gooey blend of cheddar and Monterey Jack cheeses. A hint of diced tomatoes with green chilies adds just the right amount of heat, while an optional garnish of fresh cilantro and a dollop of sour cream brings a refreshing contrast. Ready in just an hour, this cheesy, golden-brown pie is a comforting centerpiece packed with Southwest flavors. Pair it with lime wedges for an extra zesty kick!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced (any color)
- 2 tablespoons taco seasoning
- 1 cup diced tomatoes with green chilies (drained)
- 1 cup corn kernels (frozen or fresh)
- 1 cup black beans (rinsed and drained)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 store-bought pie crust
- 1 egg, beaten
- 2 tablespoons fresh cilantro, chopped (optional)
- 0.5 cup sour cream (optional, for serving)
- 4 pieces lime wedges (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, about 7-8 minutes. Drain any excess grease.
Add the diced onion, minced garlic, and bell pepper to the skillet. Sauté for 3-4 minutes until the vegetables are softened.
Stir in the taco seasoning, diced tomatoes with green chilies, corn, and black beans. Cook for an additional 2-3 minutes until well combined. Remove from heat and set aside.
Unroll the store-bought pie crust and press it into a 9-inch pie dish, trimming any excess dough from the edges.
Spoon the beef and vegetable mixture evenly into the pie crust.
Sprinkle the shredded cheddar and Monterey Jack cheeses over the top of the filling.
Place the pie in the preheated oven and bake for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Brush the edges of the crust with the beaten egg during the last 10 minutes of baking for a glossy finish.
Remove the pie from the oven and let it cool for 5 minutes before slicing.
Garnish with chopped fresh cilantro, if desired, and serve warm with sour cream and lime wedges on the side.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 16.2 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 581 mg | 25% | |
| Total Carbohydrate | 25.2 g | 9% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 346 mg | 27% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 523 mg | 11% | |
*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.
