Mexicalli Pie

Joey Wolf


Hubby has requested this for supper and I thought I'd share it with you. It is from JoAnna M Lund's "Cooking Healthy with a Man in Mind" cookbook. It is one of our favorites. I hope you enjoy it too.

pinch tips: How to Tie a Roast





15 Min


40 Min


1 lb
90% lean ground beef (i have used the vegetable crumbles too)
1/2 c
chopped onion
1/2 c
green/red pepper (i omit this, personal taste)
1 1/2 c
frozen whole kernel corn (or a can of mexicorn)
1 c
chunky salsa (your heat preference)
3/4 c
shredded reduced fat cheddar cheese
1/8 tsp
black pepper
1 c
crushed corn chips

Directions Step-By-Step

Preheat oven to 350*.
In a large skillet sprayed with olive oil cooking spray, brown meat, onions and green peppers.
Add corn, salsa, cheese and black pepper. Spray a 10 inch pie plate with olive oil cooking spray. Place the meat mixture in the prepared pie plate.
Top with crushed corn chips. Bake 30 min. Cool 10 min before serving.
204 Calories; 10 gm Fat; 15 gm Protein; 14 gm Carbohydrate; 324 mg Sodium; 2 gm Fiber.

5 Weight Watcher Points

About this Recipe

Course/Dish: Beef, Savory Pies
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtag: #easy