Kim’s mom loved recipes that brought bold flavors and color to the table, and this Mexican Fiesta Pie was always a favorite for family dinners or potluck gatherings. It combined everything the family loved—seasoned beef, melty cheese, and just the right kick of green chilies and chili powder—into a warm, satisfying bake. It was a playful dish with a serious comfort factor, and it always disappeared fast.
The recipe reflects how food was both creative and practical on the ranch: ground beef from the freezer, pantry staples, and just a few fresh ingredients were enough to create something memorable. With layers of flavor and texture, this dish feels just as at home today as it did back then. It’s perfect for a weeknight dinner, or any time you want to bring a little fiesta to the table.
Ingredients:
- ½ pound ground beef
- ¼ cup chopped onion
- 2 teaspoons chili powder
- 1 (8-ounce) package Philadelphia Brand Cream Cheese, cubed
- 1 (4-ounce) can chopped green chilies, drained
- ½ cup pitted ripe olive slices
- 2 eggs, beaten
Batter Layer
- ¾ cup flour
- ⅓ cup milk
- 2 eggs, beaten
- 1 tablespoon cornmeal
Toppings
- 1 cup chopped tomato
- 1 cup (4 ounces) shredded 100% Natural Kraft Mild Cheddar Cheese
Instructions:
- Preheat oven to 400°F.
- In a skillet, brown the ground beef and drain. Add chopped onions and cook until tender.
- Stir in chili powder, then add cubed cream cheese, green chilies, olives, and beaten eggs. Mix well.
- In a separate bowl, combine flour, milk, and eggs. Beat until smooth.
- Pour the batter into a greased 10-inch pie plate or quiche dish and sprinkle with cornmeal.
- Spoon the beef mixture over the batter, leaving about ½ inch around the edge.
- Bake for 35–40 minutes or until golden brown.
- Top with chopped tomato and cheddar cheese, and bake an additional 5 minutes.
Makes 6-8 servings.
Per Serving:
- Calories: 380
- Fat: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 130mg
- Sodium: 520mg
- Carbohydrates: 20g