Easy Mexican Pot Pie

Easy Mexican Pot Pie Recipe

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Stephanie Heitmeier


was looking for a way to clear out the freezer and pantry. I make a casserol version of this...so thought about putting it in pie form

★★★★★ 1 vote
1 Hr 30 Min


large jar of chunky pace salsa
4 oz can of chopped green chilis
1 can(s)
cream of celery soup
1 lb
ground beef
1 small
1 pkg
mexican blend shredded cheese
1 can(s)
refried beans
cilantro for garnish
avocado for garnish
sour cream for garnish
deep dish pie shell


1In a blender mix salsa, chilis, and cream of celery. Set aside
2Chop onion. In a pan, brown beef and about half way through the cooking process add your chopped onion. Once the beef is browned and cooked through drain the fat. Season with salt/pepper
3Place 1 pie shell on cookie sheet and start layering. Bottom layer 1/2 can of refried beans, then 1/3 salsa mix. 1/2 meat mixture. 1/2 cheese and so on ending with sauce. Top with remaining pie crust (take aluminum off the top piece)
4Bake at 350 for 1 1/2 hours until nice and bubbly and golden brown.
Garnish with chopped cilantro, avocado and sour cream

About Easy Mexican Pot Pie

Course/Dish: Beef, Savory Pies
Regional Style: Mexican
Other Tag: Quick & Easy