This hearty Mexican Sombrero Pie is a comforting savory dish that combines a crispy cornmeal and flour crust with a rich, spiced beef filling. The filling features ground beef simmered with green chilies, pimentos, and onions, then layered with melted cheddar cheese and a creamy egg custard. It&# 226;ÂÂs baked until golden and served with a fresh garnish of shredded lettuce and diced tomatoes for a bright contrast. Perfect for family dinners or potlucks, this pie offers a satisfying blend of textures and bold flavors.
Mexican Sombrero Pie
Description
This hearty Mexican Sombrero Pie is a comforting savory dish that combines a crispy cornmeal and flour crust with a rich, spiced beef filling. The filling features ground beef simmered with green chilies, pimentos, and onions, then layered with melted cheddar cheese and a creamy egg custard. It&# 226;ÂÂs baked until golden and served with a fresh garnish of shredded lettuce and diced tomatoes for a bright contrast. Perfect for family dinners or potlucks, this pie offers a satisfying blend of textures and bold flavors.Ingredients
Directions
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Preheat oven to 350ðF (177ðC).
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In a large bowl, combine flour, shortening, cornmeal, salt, and cold water to form a dough.
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Roll the dough out and press it into a pie plate to form a crust.
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Chill the pie crust for 1 hour.
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In a skillet, brown 1 lb of lean ground beef over medium-high heat.
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Drain excess fat from the beef.
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Add pimentos, green chilies, onion flakes, beef soup base, chili powder, basil, pepper, cayenne, and garlic powder to the beef.
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Add cut-up whole tomatoes to the skillet.
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Simmer the mixture for 15-20 minutes, stirring occasionally, until the spices meld.
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In a bowl, whisk together eggs, half-and-half, and salt.
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Sprinkle 1/2 cup of grated cheddar cheese into the bottom of the chilled pie shell.
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Spoon the beef mixture over the cheese layer.
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Pour the egg and half-and-half mixture evenly over the beef.
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Sprinkle remaining grated cheddar cheese on top.
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Bake for 45 minutes, or until the center is set and the top is golden.
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Let the pie stand for 10 minutes before slicing.
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Garnish with shredded lettuce and chopped tomatoes before serving.
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 304.1kcal
- % Daily Value *
- Total Fat 1.0g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 2441.3mg102%
- Total Carbohydrate 63.7g22%
- Dietary Fiber 2.5g10%
- Sugars 0.7g
- Protein 8.5g17%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Cover leftover pie tightly and refrigerate for up to 3 days. Reheat slices in the microwave or oven until warmed through.
Substitutions: You can substitute butter for the shortening in the crust, though it will change the texture slightly. For a dairy-free version, use a plant-based milk and cheese alternative.
Variations: Add diced jalapeños to the beef mixture for extra heat, or mix in black beans for added protein and fiber.
Tips: Ensure the beef mixture is not too wet before adding it to the pie to prevent a soggy crust. If the mixture seems too liquid, simmer it a bit longer.
