Ranch Hand Mexican Pie

Serves: 4
Total Calories: 397


enough prepared mashed potato for 4 servings
1 egg, slightly beaten
1/4 cup sliced green onions (with tops)
1 pound ground beef
1/2 cup chopped onion
1 (8-ounce) can tomato sauce
1/4 cup sliced ripe olives
2 - 3 teaspoons chili powder (to taste)
1/4 teaspoon salt
1/4 teaspoon garlic powder
1 cup shredded Cheddar or Monterey Jack cheese
garnish: sour cream, green bell pepper, tomato, avocado


Heat oven to 425°. Grease 9-inch pie plate. Place mashed potatoes in a bowl; stir in egg and green onions. Spread and press potato mixture evenly against bottom and side of pie plate. Bake 20–25 minutes or until light brown. Cook ground beef and chopped onion in 10-inch skillet, stirring occasionally, until beef is brown; drain thoroughly. Stir in remaining ingredients except cheese. Cover and cook over low heat 5 minutes, stirring occasionally. Spoon into shell; sprinkle with cheese. Bake 2–3 minutes or until cheese is melted. If desired, garnish with sour cream, green bell pepper, tomato, and avocado.

Fun Fact: Carlsbad Caverns, in southeastern New Mexico, has been described as the 8th Wonder of the World. It contains 83 separate caves, including the nation's deepest limestone cave—1,597 feet—and third longest. The temperature is a constant 56 degrees. Besides the beauty of the glistening formations in the cave chambers, there are spirals of bats that exit the cave nightly from May through October.

Nutritional Facts:

Serves: 4
Total Calories: 397
Calories from Fat: 137

This Ranch Hand Mexican Pie recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.

More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Tacos, Shed Style
Real Mexican Tacos
Beef Burritos (Rolled Sandwiches)
Chile Relleno Bake
Green Chile Stroganoff
Easy Enchilada Casserole
Ranch Hand Mexican Pie
Texas Tamale Pie
Frito Pie
Cheeseburger Pie
E Z Shepherd’s Pie
Padre Kino’s Favorite Meatloaf
Six Layer Dinner
Mary Ann's Magnifico Meatballs and Spaghetti Sauce
Beaver Street Burgers
Jalapa Hamburgers
Party Tenderloin
Gourmet Pot Roast
New Mexico Pot Roast
Siesta Roast n’ Beans
Babette’s Carnitas
Barbara Harris’ Chicken Fried Steak
Tyrone Steak
Carne con Papas (Potato-Beef Hash)
Bírria (Shredded Beef)
Southwestern Stuffed Flank Steak
Pepper Steak
Bronc Rider Beef Strips
Barbecued Brisket
Brisket Rub
Deluxe Cherry Brisket
Posole I
Posole II
Tequila Marinated Pork Tenderloins
Pork Loin Roast for Four with Cinnamon Applesauce and Roasted Potatoes
Pork Chop Skillet Dinner
Chimayó Red Chile
Sausage con Queso
Ham and Scalloped Potatoes with Green Chile
Lamb Noisettes Janos
Apricot-Prune Stuffed Lamb
Chicken Fried Venison
Burgundy Venison Steak Tips
Venison Sausage and Rice Supreme
Noreen’s Barbeque Sauce
Texas Tech Barbecue Sauce
Jalapeño Jelly

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