Ole! Mexican Beef Pie: A Fiesta in Every Bite

There are certain dishes that instantly transport me back to cherished memories, and this Mexican Beef Pie is undoubtedly one of them. I recall a particularly boisterous family gathering, a lively Sunday afternoon filled with laughter and the aroma of something wonderfully savory wafting from the kitchen. My aunt, known for her spirited cooking and even more spirited personality, had whipped up this pie. The vibrant colors, the hearty aroma, and the sheer joy it brought to everyone around the table—it was a moment of pure culinary magic. This pie, with its comforting textures and bold flavors, isn’t just a meal; it’s an edible hug, a celebration of good food and good company, seasoned with a generous pinch of that unmistakable Mexican zest.

Recipe Overview

• Prep Time: 75 minutes
• Cook Time: 15 minutes + 10 minutes
• Total Time: 1 hour 40 minutes
• Servings: 6
• Yield: 1 pie
• Dietary Type: Beef, Cornbread Crust

Ingredients

For the Filling:

• 1 tablespoon canola oil or 1 tablespoon light olive oil
• 2/3 cup potato, peeled and diced to 1/2-inch
• 1 cup yellow onion, peeled and cut to 1/2-inch
• 1/3 cup green bell pepper, diced to 1/2-inch
• 1/3 cup red bell pepper, diced to 1/2-inch
• 1/2 cup black beans, drained and rinsed
• 1/2 cup frozen whole sweet kernel corn
• 1/4 cup green onion top, thinly snipped
• 2 tablespoons cilantro leaves, minced
• 2 fresh large garlic cloves, minced
• 3 tablespoons all-purpose flour
• 2 cups red enchilada sauce
• 2 teaspoons lime juice
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon dried Mexican oregano
• Salt & freshly cracked pepper, to taste
• 2 (12 ounce) cans chunk roast beef, drained
• 2/3 cup Colby-Monterey Jack cheese, shredded

For the Crust:

• 1 (8.5 ounce) package Jiffy corn muffin mix
• 1 large egg
• 1/3 cup water
• 4 teaspoons lime juice
• 1/8 teaspoon table salt

For the Topping:

• 1/3 cup shredded Colby-Monterey Jack cheese
• 8-12 dashes red hot pepper sauce
• Sliced black olives (or jalapenos, or snipped green onion tops, or all)

Equipment Needed

• 2-quart deep baking dish
• Non-stick cooking spray
• Non-stick skillet
• Baking sheet
• Medium bowl
• Whisk or fork
• Spatula or large spoon

Instructions

Preheat your oven to 375°F (190°C). Prepare your workspace by spraying a 2-quart deep baking dish with non-stick cooking spray and setting it aside. Begin by prepping the vegetables for the filling: cut the potato, onion, and bell peppers to the specified 1/2-inch size. Ensure your frozen corn is thawed. If you’re using fresh limes, juice enough limes to yield a total of 2 tablespoons of juice; bottled lime juice is perfectly acceptable here. Lastly, shred 1 cup of Colby-Jack cheese for the filling and drain two 12-ounce cans of chunk roast beef.

In a non-stick skillet, heat 1 tablespoon of oil over medium heat. Add the diced potatoes and cook, scraping and stirring often, until they begin to soften, about 5-7 minutes. This initial sauté helps to ensure the potatoes will cook through properly in the pie. Next, add the yellow onion and the green and red bell peppers to the skillet. Continue to cook until these vegetables have softened, which should take another 5-7 minutes. Stir in the drained black beans, thawed corn, snipped green onion tops, and minced garlic. Cook for 1 minute longer, just to meld the flavors and ensure the garlic is fragrant.

Now, it’s time to build the rich sauce for the filling. Sprinkle 3 tablespoons of all-purpose flour over the mixture in the skillet. Toss the mixture well until all the flour has been absorbed. This step is crucial for thickening the sauce. Gradually stir in the 2 cups of red enchilada sauce, the 2 teaspoons of lime juice, the 1 teaspoon of ground cumin, the 1/2 teaspoon of ground coriander, and the 1/2 teaspoon of dried Mexican oregano.

Bring the mixture to a gentle boil, then reduce the heat and simmer until fully thickened, which should take approximately 5 minutes. Season this delectable filling to your taste with salt (if needed) and freshly cracked black pepper. Remove the skillet from the heat. Gently fold in the drained chunk roast beef and 2/3 cup of the shredded Colby-Jack cheese. Be careful not to over-stir, as you want to maintain some texture from the beef.

Carefully pour the meat mixture levelly into your prepared baking dish. To catch any potential drips and ensure even baking, place the baking dish onto a baking sheet.

Now, let’s prepare the cornbread crust. In a medium bowl, combine the Jiffy corn muffin mix, 1 large egg, 1/3 cup water, 4 teaspoons lime juice, and 1/8 teaspoon table salt. Stir just until blended; over-mixing can lead to a tough crust. Spread the batter carefully and evenly over the meat mixture in the baking dish, creating a uniform layer. Top the cornbread batter with the remaining 1/3 cup of shredded Colby-Monterey Jack cheese.

Place the baking sheet with the pie into the preheated oven. Bake for 15 minutes (keep the oven door closed!). After 15 minutes, carefully remove the tray with the pie from the oven. Now for a little flair: splash the top with 8-12 dashes of red hot pepper sauce. This adds a touch of heat and visual interest. Then, decorate your pie with sliced black olives or snipped green onion tops (or both, or whatever you find festive!).

Return the pie to the oven and bake for an additional 10 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean. Once baked to perfection, allow the pie to set and cool for 10 minutes before cutting into it.

Serve hot with your desired garnishes and condiments. I personally love a dollop of cool sour cream and a spoonful of vibrant salsa alongside this pie.

And finally, to truly embrace the spirit of this dish, don’t forget to snap your fingers and shout, “OLE!”

Expert Tips & Tricks

• Vegetable Uniformity: Cutting your vegetables to a consistent size, especially the potatoes and onions, ensures they cook evenly. This prevents some pieces from being mushy while others remain firm.
• Thickening Power: The flour is key to achieving a rich, gravy-like consistency for the filling. Ensure all the flour is well incorporated before adding liquids to avoid lumps.
• Cornbread Crown: When spreading the cornbread batter, a light hand is best. You want it to spread and cook through without becoming dense or heavy. The melted cheese on top will help create a beautiful, slightly crispy finish.
• Baking Sheet Necessity: Always place your pie dish on a baking sheet. This catches any potential bubbling over of the filling or crust, saving you from a messy oven clean-up.
• Spice Level Control: The red hot pepper sauce and optional jalapeños offer opportunities to customize the heat. Start with fewer dashes of the sauce if you’re sensitive to spice, and you can always add more at the table.

Serving & Storage Suggestions

This Ole! Mexican Beef Pie is a hearty and satisfying dish that stands beautifully on its own. Serve it warm, fresh from the oven, allowing the aromas to entice your guests. It pairs wonderfully with a side of cilantro-lime rice, a simple green salad, or a dollop of sour cream and a sprinkle of fresh cilantro.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm individual slices in the microwave or oven. For a crispier crust, reheating in a 350°F (175°C) oven is recommended. While freezing is possible, the texture of the cornbread crust may change slightly upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	597.9 kcal
Calories from Fat		212 g
Total Fat	23.6 g	36 %
Saturated Fat	8.9 g	44 %
Cholesterol	137 mg	45 %
Sodium	1328.6 mg	55 %
Total Carbohydrate	54.2 g	18 %
Dietary Fiber	7.4 g	29 %
Sugars	16.5 g	66 %
Protein	43.6 g	87 %

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes used.

Variations & Substitutions

For a spicier kick, consider replacing a portion of the bell peppers with finely diced jalapeno or serrano peppers. Alternatively, a tablespoon or two of diced canned chipotle chiles in adobo sauce can add a smoky depth of heat to the filling. If you prefer a milder flavor profile, you can omit the red hot pepper sauce or use a less spicy hot sauce. For those seeking a vegetarian option, this pie can be adapted by using a hearty blend of sautéed mushrooms, extra beans, and perhaps some crumbled plant-based ground “beef” in place of the roast beef.

FAQs

Q: Can I make this pie ahead of time?
A: You can prepare the filling a day in advance and store it in the refrigerator. Assemble and bake the pie just before serving for the best results, as the cornbread crust is freshest when baked on the day of.

Q: What if I don’t have enchilada sauce?
A: A good quality, rich tomato sauce with added chili powder, cumin, and a pinch of oregano can be used as a substitute, though it won’t have the authentic enchilada flavor.

Q: Is the cornbread crust meant to be sweet?
A: The Jiffy corn muffin mix provides a slightly sweet base, which contrasts nicely with the savory filling. If you prefer a less sweet crust, you could experiment with a homemade cornbread recipe that uses less sugar.

Q: Can I use a different type of cheese?
A: Absolutely! Monterey Jack, cheddar, pepper jack, or a Mexican blend would all work well in this recipe.

Q: How can I tell if the cornbread is fully cooked?
A: A toothpick inserted into the center of the cornbread should come out clean. The edges should also be pulling away slightly from the sides of the baking dish.

Final Thoughts

This Ole! Mexican Beef Pie is more than just a recipe; it’s an invitation to gather, to share, and to savor the simple pleasures of a well-made, flavorful meal. It’s a dish that speaks of comfort, a little bit of fiesta, and a whole lot of deliciousness. I encourage you to try it, to let its vibrant flavors awaken your senses, and to perhaps create your own cherished memories around the dinner table. Pair it with a crisp margarita or a cold Mexican beer for the ultimate culinary celebration. Enjoy every single bite!