Tex Mex Meat Pie: This hot dish has meat and vegetables but no beans. I had to rush and take this picture before I scarfed any more of it. Recipe can be baked (30 minutes) or microwaved (8 minutes, in a glass pie plate only). I buy and use frozen diced green peppers because that way there’s no chopping or waste.
1 green pepper, chopped
1 small onion, chopped
2 teaspoons oil
3/4 of a pound of ground beef
1-1/2 cups salsa, or 2 of those cans of tomatoes that include diced green chiles, drained
6 corn tortillas (it is OK if they are dried-out)
chopped pickled jalapenos, to your taste
cubed or shredded cheddar cheese or Velveeta for the top
- Cook the peppers and onions in oil until tender. Stir in the ground beef, breaking it up, and cook it along with the vegetables until it’s not pink anymore.
- Spread 1/3 of the salsa on the bottom of a 9-inch glass pie plate. Put 3 of your tortillas on top of the salsa, overlapping. Spread half the cooked meat mixture on top of the tortillas.
- Make another layer with 1/3 of the salsa, 3 tortillas, and the rest of the meat. Sprinkle the top of this with your jalapenos and the last 1/3 of salsa. Top with the cheese.
- Microwave uncovered for 8 minutes on High, if you are using a glass pie plate. In a small microwave, try 10 minutes. If you are using a metal pie plate, bake at 350 degrees for 30 minutes.
This will feed four normal appetites or three big ones. People have used stale fritos or tortilla chips to substitute for the tortillas.
