Make Ahead Mexican Pie
Take 2 of Roni’s Mexican Pie. This by far is my absolute favorite to date! It stayed together perfectly, it has the perfect balance of sweet corn muffin and Mexican spice, it’s super healthy and you can make it ahead! The toddler thought it was a bit spicy (“hot momma, hot”) but the husband liked it much better then take 1.
The Crust
- Non-stick cooking spray
- 3 Golden Corn VitaTops (or other corn muffins - but nutritional info is given using vita tops)
- Dash of chili powder
Preheat the oven to 350 degrees.
First is the “crust”. Heat each vitaTop for about 15-20 seconds in the microwave. Let them cool a bit and then press to the bottom of a pie pan sprayed with non-stick cooking spray. When you press the muffin, it will start to become doughy. Just keep pressing and spreading it along the bottom of the pan. When finished spray with non stick cooking spray, sprinkle with a bit of chili powder and bake for about 20 minutes until the crust is firm and crisp to the touch.
The Filling
- 8 oz extra lean ground turkey (99%)
- Small sweet onion chopped
- 1 tsp chili powder
- 1 tsp dried cilantro
- 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)
- 1 medium tomato seeded and chopped
- 16 oz can of fat free refried beans
- ½ cup salsa
- 1oz fancy shredded Mexican cheese blend
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, cilantro and cumin. Stir in the chopped peppers, jalapeno and tomatoes. Continue cooking over medium heat for a few minutes allowing all flavors to combine.
In a large bowl mix the refried beans and skillet mixture. Combine all ingredients well.
Pour the filling in to the pie pan with the “crust”. Pack it down and smear the salsa on top.
Store in the fridge until dinnertime, sprinkle with cheese and bake for 20 minutes in a preheated 350-degree oven.
I’ve reconsidered the serving size. The pictures show 1/6th of the pie. Each 1/6th slice is approximately 230 calories, 3 g of fat and 10 g of fiber. Not to shabby huh?
Labels: DinnerIdeas
posted by Roni
at
10:31 PM
14 Comments :
Now THAT looks fantastic. And with the hubby gone, I now have time to do some cooking. (And time to order Vitamuffins....mmmmmm) Thanks for posting this rendition!
My favorite waffle mix is Carbon's - when you eat at a big Sunday brunch at a nice hotel where there is a waffle maker set up - it is usually Carbon's. I have Villaware waffle maker too. Not the commercial kind that you see at the hotels - but the home version of the same brand. I looked on all my Carbon's stuff to see if I would find a content breakdown for you. No such luck. The best that I can do is give you the ingredients - when you are working on adjusting yours, it might help.
Enriched Wheat Flour
Corn Flour
Leavening (baking soda, Monocalcuim Phosphate, Sodium Adic Pruophosphate),
Malt Powder
salt sugar
Buttermilk,
artificial powder
2 cups mix
1 1/4 cup water
2 eggs
4 tbs butter
I don't eat these - but make for my kids. Even for the kids - I omit butter.
Also, I have been meaning to give you my favorite salad recipe that I think you might like:
Small, chopped amounts of any/all of the following:
broccoli
cauliflower
cherry tomatoes
avocado
shaved carrots
onion
mushrooms
cucumber
mandarin oranges
grapes
green melon
cantaloupe
pineapple
kiwi
raisins and sunflower seeds
Served on a few spinach leaves and other mixed greens.
Dressing of your choice, Western is very good.
I often add chick peas/garbanzo beans and grilled chicken.
If you are working on your cook book in earnest - I have a suggestion:
Make it appeal/apply to as many people as possible by giving a LOT of variations. For example, I eat almost nothing that is processed and no artificial sweetners. So, I really appreciate recipes that have a lot of options.
I will be adding this to next weeks menu! Yumm!
Roni would you have any suggestions for substituting the Vita muffins? I can't get them up here and the thought of shipping them across the border isn't very appealing to me :)
Thanks
You could probably use any corn muffins, I just listed the vitatops because I had them and the nutritional info is accurate.
Polenta would work too, I'm sure!
I am on CORE now, could you just use polenta and FF cheeses to make it CORE?!?!
Thanks.
Heather
Ooooo... Looks yum. I think I'll try it out. Thank you.
idea: make this on top of a baked omelette for a brunch food.
Thanks Roni. My dh and I love corn muffins but they are not widely available here so I may have to make them from scratch. Ahhh, another challenge :)
Looks yummy - will have to try this soon!
Found a lowfat version of corn muffins - they work out to 3 pts. a piece.
http://www.calorie-count.com/recipe/54733.html
I made this for dinner last night, just substituting 3/4 of a box of regular Jiffy cornbread mix for the Vita Tops, which I couldn't find. It was really good! I was pleasantly surprised at the amount of spice it had to it, and my husband loved it.
Thanks for posting these recipes--they've been invaluable to me!
I made this last night. At first I was concerned that it would spill over the pie dish but it stayed in place! I had to use Jiffy -- boo hoo -- because I could not find the muffins. However overall it was simply deelish and I cannot believe this is healthy! I feel like I am cheating...but I am not.
Thanks so much!
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