Texas Pie
Dive deep into the heart of Texas with our show-stopping Texas Pie. This dish is a symphony of bold flavors - smoky corn, zesty jalapenos, and robust ground beef all perfectly seasoned with the distinctive flair of Grill Your Ass Off seasonings. Blanketed by a golden cornbread crust infused with mild hatch chiles and red enchilada sauce, every bite promises an explosion of Southwestern taste. If you've been searching for a centerpiece dish that's as conversation-starting as it is delicious, look no further. Easy to prep in just 10 minutes and rich in tradition and flavor, this pie transforms everyday ingredients into a culinary masterpiece. With an unbeatable fusion of classic and contemporary Texan tastes and an estimated cost of just $8.50, this Texas Pie is your ticket to a memorable meal that won't break the bank.
Ingredients
- 1 tbsp. olive oil
- 1 small yellow onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 3 jalapenos diced and divided
- 1 lb ground beef 80/20
- 2 cup frozen corn thawed
- 7 oz red enchilada sauce
- 1½ cups shredded cheese divided (1 cup for filling, 1/2 cup for cornbread mixture)
- 1 8.5-ounce package Jiffy Cornbread Mix
- ⅓ cup milk for cornbread mix
- 1 egg for cornbread mix
- 1 4-ounce can diced mild hatch chiles
- 1 tbsp Parkay
- ½ tbsp Grill Your Ass Off Pop Smoke Taco & Fajita Seasoning
- ½ tbsp (This is an affiliate link and an easy and free way for you to support Tipsy Brisket!)Grill Your Ass Off Claymore Cajun Seasoning
- 2 6 inch deep pie tins or one 12 inch deep pie tin
Instructions
Smoke the Corn
- Set pit to 375 °F. In a large bowl combine thawed corn, parkay and Grill Your Ass Off Claymore Cajun Seasoning. Place the corn mixture on a foil lined baking sheet and smoke for 25 minutes, stirring half way through. Remove from pit and set aside ½ cup of the corn for the cornbread mixture.
Make the filling
- In a large non stick skillet, cook ground beef over medium-high heat for 6-8 minutes, until browned. Use a colander to strain grease from browned ground beef and set aside.
- In the same skillet, add olive oil and diced onions. Cook over medium-high heat for 3-4 minutes, stirring occasionally. Add bell peppers, half of the jalapenos and garlic to the skillet. Continue cooking for 2-3 minutes. Once the vegetables are cooked, add ground beef back to the skillet. Mix in hatch peppers, enchilada sauce and Grill Your Ass Off Pop Smoke Taco & Fajita Seasoning and continue cooking for 1-2 minutes. Remove from heat and fold in 1 cup of shredded cheese.
Make the Cornbread Mixture
- In a large bowl, combine cornbread, egg, milk, ½ cup shredded cheese and the remainder of the jalapenos.
Cook the Pie
- Set the pit to 400 °F degrees.
- Add ground beef mixture to the pie tins only filling 3/4 full. Then, fill the remainder of the pie tins with the cornbread mixture, leaving a little room at the top for the cornbread to rise. Garnish with a jalapeno slice.
- Put the Texas Pie on the pit and cook for 35-40 minutes, until the cornbread is golden brown. Remove from the pit, let cool and enjoy!
Nutrition
Serving: 1pieCalories: 1776kcalCarbohydrates: 151gProtein: 79gFat: 97gSaturated Fat: 36gPolyunsaturated Fat: 7gMonounsaturated Fat: 43gTrans Fat: 3gCholesterol: 317mgSodium: 2840mgPotassium: 1709mgFiber: 20gSugar: 42gVitamin A: 4789IUVitamin C: 127mgCalcium: 644mgIron: 11mg
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