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.

★★★★★ 1 vote
15 Min
40 Min


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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

How to Make Mexicalli Pie


  • 1Preheat oven to 350*.
    In a large skillet sprayed with olive oil cooking spray, brown meat, onions and green peppers.
  • 2Add 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.
  • 3Top with crushed corn chips. Bake 30 min. Cool 10 min before serving.
  • 4204 Calories; 10 gm Fat; 15 gm Protein; 14 gm Carbohydrate; 324 mg Sodium; 2 gm Fiber.

    5 Weight Watcher Points

Printable Recipe Card

About Mexicalli Pie

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

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