I love casseroles and pies and such, where you can blend ingredients and get entirely different flavors just by changing an ingredient. Recently I made and canned some homemade salsa. We were so happy with it that we’ll be making more very soon, especially because it’s all gone. I decided I wanted to incorporate some salsa in a meat pie that I like to make. I changed a couple of things up and wound up with an easy to make, tasty pie that had a definite Mexican feel to it. Check it out.
- 1.5 lbs ground beef
- 1x 15.25 ounce can of corn, drained
- 16 ounces salsa
- 4x pie crusts
- 8 oz shredded Mexican cheese
This recipe makes 2 pies, and takes just under an hour to make from start to finish.
Preheat the oven to 425.
Brown the ground beef.
While the ground beef is cooking, place one pie crust in the bottom of each pie plate.
Place cooked ground beef into a large bowl.
Add all of the shredded cheese into the bowl and mix well.
Add in the salsa and mix well.
Add in the corn and mix well.
Spoon half of the mixture into each pie plate.
Place top crust onto each pie.
Pinch the crusts around the edges.
Brush the crust with a light layer of butter. (Or if you prefer use an egg wash.)
Place a couple of slits on the top of the crust. I usually make four.
Bake the pies for 40 minutes.
Let cool for 5-10 minutes or so before serving.
One of the best things about this pie is that I didn’t need to add any seasonings, it picked up plenty from the salsa and cheese.