Ingredients with Measurements:
- 1 pound ground beef
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies, undrained
- 1 can (8 ounces) tomato sauce
- 1 packet (1.25 ounces) chili seasoning mix
- 1/2 cup water
- 1 refrigerated pie crust
- 1 cup shredded cheddar cheese
- 1/2 cup queso dip
Special equipment needed:
- 9-inch pie dish
- Large skillet
- Mixing spoon
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the ground beef over medium heat until browned. Drain the excess fat.
3. Add the black beans, corn, diced tomatoes with green chilies, tomato sauce, chili seasoning mix, and water to the skillet. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes.
5. While the chili is simmering, unroll the refrigerated pie crust and place it in the pie dish.
6. Pour the chili mixture into the pie crust.
7. Sprinkle the shredded cheddar cheese over the top of the chili.
8. Spoon the queso dip over the cheese.
9. Bake the pie for 30-35 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
10. Let the pie cool for a few minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 452
- Fat: 25g
- Carbohydrates: 31g
- Protein: 27g
Substitutions for ingredients:
- Ground beef can be substituted with ground turkey or chicken.
- Black beans can be substituted with kidney beans or pinto beans.
- Corn can be substituted with diced bell peppers or zucchini.
- Shredded cheddar cheese can be substituted with shredded pepper jack cheese or Mexican blend cheese.
- Queso dip can be substituted with shredded queso blanco or Monterey Jack cheese.
Variations:
- Add diced onions and bell peppers to the chili mixture for extra flavor.
- Top the pie with sliced jalapenos for a spicy kick.
- Use a homemade pie crust instead of a refrigerated one for a more rustic feel.
Tips and tricks:
- Make sure to drain the excess fat from the ground beef to prevent the chili from being too greasy.
- Use a slotted spoon to scoop the chili mixture into the pie crust to avoid excess liquid.
- Let the pie cool for a few minutes before slicing to prevent the filling from spilling out.
Storage instructions:
- Store any leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of pie on a microwave-safe plate and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the pie with a dollop of sour cream and a sprinkle of chopped cilantro on top.
Garnishes:
- Garnish the pie with sliced jalapenos, chopped cilantro, or diced avocado.
Pairings:
- Serve the pie with a side of tortilla chips and salsa for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled vegetables
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the pie is too runny, let it cool for a few minutes before slicing to allow the filling to set.
Food safety advice:
- Make sure to cook the ground beef to an internal temperature of 160°F to ensure it is fully cooked.
- Store any leftover pie in the refrigerator within 2 hours of cooking.
Food history:
- Queso chili pie is a Tex-Mex dish that combines the flavors of chili, cheese, and pie crust.
Flavor profiles:
- This dish is savory, cheesy, and slightly spicy.
Serving suggestions:
- Serve the pie hot and fresh out of the oven for the best flavor and texture.
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