Mexico it’s a state of mind!

Irisa Raina 9


Let me start out first by saying this recipe does require some work, but all the prep work for this dish can be done a few days ahead of time and then all you need to do is assemble the pie and bake it.

This is recipe { number two } from the mixture I made from my “pretty darn good meat~zaa balls” recipe here on JAP. I still have about 1 pound of meat left in the freezer, so I’ll have to get on my thinking cap and see what I can come up with.

With a few different ingredients it’s a totally different meal.

And like the name of this recipe says Mexico is a state of mind!


☆☆☆☆☆ 0 votes

Stove Top


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    ¾ to 1 pound of ground pork and ground sirloin { i used my darn good meatzaaa balls recipe }
  • ·
    2 or 3 carrots { peeled and grated }
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    2 stalks of celery chopped fine
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    2 teaspoons mexican style seasonings { recipe on jap }
  • ·
    1 garlic clove grated
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    2 teaspoons water { to steam the vegetables }
  • ·
    1 poblano pepper cut into bite size pieces
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    2 annaheim peppers sliced into rings
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    1 tablespoon turbinado sugar
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    1 tablespoon red wine vinegar { this adds a brightness to the dish}
  • ·
    1 – 10 ounce can rotel tomatoes { lime and cilantro }
  • ·
    juice from 1 lime
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    1 square mexican chocolate { grated } optional
  • ·
    1 – 15.5 canned black beans { rinse, drained and smashed }
  • ·
    left over mashed potatoes { about 2 or so cups }
  • ·
    4 ounces extra sharp cheddar cheese
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    fine sea salt & fresh ground pepper
  • ·
    1 pie crust { either homemade or store bought }
  • ·
  • ·
    1 egg wash for the crust
  • ·
    shhhh don’t tell anyone but this has a secret ingredient…1 tablespoon bourbon

How to Make Mexico it’s a state of mind!


  1. Put a wee bit of oil plus 2 tablespoons of water into a large sauté pan, add the 2 teaspoons of the Mexican seasonings, carrots and celery and sauté till they are soft, about 8 to 10 minutes then add some grated garlic and continue cooking for about 2 more minutes. Remove from the pan and set aside.
  2. In the same pan add a wee bit more oil and sauté the Polblano & Anniheim peppers along with the sugar, once they are soft, about 5 minutes or so remove from the pan trying to leave as much of that flavored oil in the pan, and add the peppers to the carrot mixture.
  3. Again in the same pan { if necessary add some more oil } on a low heat add the vinegar to the pan and add the meat mixture. Once the meat has started to cook turn up the heat to brown the meat.
  4. Add the cooked vegetables to the meat mixture, cook for about 5 minutes, then add the Rotel and Mexican chocolate and cook on low till all the liquid has been absorbed into the meat then squeeze the lime juice and cook for 1 minute longer, then let this mixture cool completely.
  6. Rinse and drain the black beans very well, making sure all the liquid has drained, otherwise you’ll have a soggy bottom crust, then smash them.
  7. Warm up the potatoes slightly and grate the cheese into it and mix, taste for seasonings { salt and pepper }.
  9. Put the pie crust into the pie pan { sprayed with a non stick spray }. Add the smashed beans to the bottom and smooth out.
  10. Before you layer the meat mixture on the top of the beans, add 1 tablespoon bourbon and mix thoroughly.
  11. Top the pie with the potatoes, this is a hearty rustic pie so when you put the potatoes on the top keep it looking rustic.
  12. In a bowl whip an egg and brush around the crust before baking.
  13. Bake in a pre-heated oven at 375 for 30 minutes then turn it up to 400 for another 30 minutes, when you remove it from the oven, let it rest for about 25 minutes before cutting it. Baking times will depend on your oven.

Printable Recipe Card

About Mexico it’s a state of mind!

Course/Dish: Beef, Casseroles, Savory Pies
Main Ingredient: Beef
Regional Style: Mexican

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