Tex Mex Cheese Pie
Satisfy your cravings with this bold and flavorful Tex Mex Cheese Pie! Perfectly blending the robust spices of taco-seasoned ground beef with the creamy richness of cheddar and Monterey Jack cheeses, this savory pie is a fiesta of flavors in every bite. Nestled in a flaky store-bought pie crust, the filling also includes hearty black beans and zesty diced tomatoes with green chilies, all brought together with a silky egg and cream mixture that bakes to golden perfection. Ready in just an hour, this dish is ideal for weeknight dinners or casual gatherings. Garnish with fresh cilantro, and serve with sour cream and salsa for a customizable Tex-Mex twist that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 1 piece store-bought refrigerated pie crust
- 1 pound ground beef
- 1 medium yellow onion, finely chopped
- 2 cloves garlic cloves, minced
- 1 packet taco seasoning
- 1 cup black beans, drained and rinsed
- 1 cup diced tomatoes with green chilies, drained
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 3 pieces large eggs
- 0.5 cup heavy cream
- 2 tablespoons chopped cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 0.5 cup salsa (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Unroll the pie crust and place it in a 9-inch pie dish, pressing it into the bottom and along the sides. Trim any excess crust and set aside.
In a large skillet over medium heat, cook the ground beef until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess grease.
Add the chopped onion and minced garlic to the skillet with the beef, cooking until the onion becomes translucent, about 3-4 minutes.
Stir in the taco seasoning, black beans, and diced tomatoes with green chilies. Cook for another 2-3 minutes until well combined and heated through. Remove the skillet from heat and let the mixture cool slightly.
In a large mixing bowl, whisk together the eggs and heavy cream until smooth.
Spread the beef mixture evenly in the prepared pie crust. Sprinkle the shredded cheddar and Monterey Jack cheeses over the top.
Pour the egg and cream mixture evenly over the filling, ensuring it seeps into the ingredients.
Bake the pie in the preheated oven for 30-35 minutes, or until the top is golden and the filling is set.
Remove the pie from the oven and let it cool for 5-10 minutes before slicing.
Garnish with chopped cilantro if desired, and serve with sour cream and salsa on the side.
Nutrition Facts
Calories |
4744 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 336.2 g | 431% | |
| Saturated Fat | 168.3 g | 842% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1381 mg | 460% | |
| Sodium | 9858 mg | 429% | |
| Total Carbohydrate | 214.4 g | 78% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 27.2 g | ||
| Protein | 216.6 g | 433% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2880 mg | 222% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 2865 mg | 61% | |
*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.
