Mexican Pie – Take 1
This recipe has been update, check out Make Ahead Mexican Pie
I’m calling this “Take 1” because after making it I think I can do better and already have some ideas. The pie didn’t really stay together, which is ok, nothing beats sloppy comfort food but I think by using fat free refried beans we can accomplish the whole pie effect a bit better.
Let me just say I LOVED it! Honestly, I could have eaten the whole thing. The husband, on the other hand, could take it or leave it. The funny thing is I was going for a whole contrast of the sweet corn muffin with the Mexican flavors thing and he says “I don’t really like the corn muffin taste with the Mexican stuff”. LOL I was like, that’s the POINT! UGH sometimes I don’t even know why I try. :~) 
Anyway, here’s what I did
- Non-stick cooking spray
- 3 Golden Corn VitaTops
- 1 egg white
- Dash of chili powder
- 8 oz extra lean ground turkey (99%)
- Small sweet onion chopped
- ½ tsp chili powder
- ½ tsp cumin
- ½ green bell pepper chopped
- ½ red bell pepper chopped
- 1 jalapeño seeded and diced (keep seeds in if you want it spicier, I’m dealing with a toddler so no go for me)
- 1 medium tomato seeded and chopped
- Can of pinto beans drained and rinsed (this is what I want to replace with refried beans next time)
- ½ cup salsa
- 1oz fancy shredded Mexican cheese blend
Preheat the oven to 350 degrees.
First is the “crust”. I took 3 vita tops and heated each one for about 20 seconds in the microwave. Let it cool a bit and then press to the bottom of a pie pan sprayed with non-stick cooking spray. When you start to press the muffin, it will start to become doughy. Just keep pressing and spreading it along the bottom of the pan. When finished brush with a bit of egg white, sprinkle with a bit of chili powder and bake for about 20 minutes until the crust is firm and crisp to the touch.
In a large non-stick skillet, brown the ground turkey and onion over medium heat. Once the turkey is cooked (all white), add the chili powder and cumin. Stir in the chopped peppers, jalapeno and tomatoes. Continue cooking over medium heat for a few minutes allowing all flavors to combine. Stir in beans. Combine all ingredients well.
Pour the skillet mixture in to the pie pan with the “crust”. Pack it down and smear the salsa on top then sprinkle with cheese.
Now I made this ahead and stored in the fridge for a few hours. I then baked it for 20 minutes in a 350 degree oven. You could pop it in the oven right away to melt the cheese and serve.
Now onto the best part! The pie makes 4 very nice size serving. I’m calculating just about 300 calories, 5 g of fat and 12 g of fiber each!
Labels: DinnerIdeas
posted by Roni
at
10:17 PM
5 Comments :
Try tomato paste to help keep it together. I have a tamale pie recipe that I got off the core board. Similar to this...I bet the tomato paste would work!
This looks really good! When ChiChi's was still around, I loved their little corn cake they served with their food... I'm going to have to get some of those vita tops!
well you have the most important thing down! the eating! however, working your heart is important. I work out 5 days a week! Have a good cardio system and muscle. However, on top of muslce lies fat - cuz I dont' watch what I eat all the time, I do about 50% of the time and that is not enough. For me working out is more about the mind body and soul connection. I love it! but I am determined to get my eating under control!
you have to do something you love... find an outdoor exercise you love or indoor, you just have to love it and do it. I love riding my bike, play'n tennis and I actually enjoy the gym. I never leave saying "i wish i would not have went" but there are countless times I say "i wish i would not have eaten that pint of ice cream" hehe
I tried this tonight and it was sooooo good!
I used the following variations:
1. I didn't have vita tops so I used Toast r Cakes (3 points each).
2. I used 1/2 cup Kraft 2% Mexican blend cheese on top.
3. I used a can of fat free refried beans instead of pinto.
It came together very nicely and stayed together too. So the refried beans definitely work. I had 4 servings at 7 points each.
Thanks so much for this recipe, it's going to be a regular here!
Alle - YAY! I'm so glad it worked! I can't wait to have it with the refried beans!
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