- Home
- Beef
- How To make Mexican Sombrero Pie
How To make Mexican Sombrero Pie
1 1/3 c Flour
1/4 c Yellow corn meal
1/2 ts Salt
1/2 c Shortening
1/4 c Cold water (8tbsp)
Mix into a dough. Roll into pie plate and chill for 1 hour. 1 lb lean ground beef 1 jar (4oz) pimento, chopped, drained, and blotted
dry 1 can (4oz) chopped green chilies, drained and blotted dry 3 tbsp onion flakes 2 tsp beef soup mix (ie oxo, bovril, boullion powder)(1 packet) 1-2 tbsp chili powder 1/2 tsp basil 1/4 tsp pepper 1/8 1/4 tsp cayenne 1/8 tsp garlic powder 1 can (16oz) whole tomatoes, cut up Brown meat and add the rest of the ingredients. Allow to simmer 15-20 minutes for spices to mingle. 1 1/2 cup cheddar cheese, grated 3 eggs, slightly beaten 1 1/2 cups half
and half 1/2 tsp salt Shredded lettuce, chopped tomato (garnish) In chilled pie shell, place a layer of cheese, then the beef mixture. Combine the eggs, salt, and half and half. Pour over the beef mixture. Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45 minutes. Let stand 10 minutes. Garnish with shredded lettuce and tomato. Makes 10 servings. Origin: Watkins Pie Plate, 1983. Shared by: Sharon Stevens
How To make Mexican Sombrero Pie's Videos
Cooking with SonicBlu - Mexican Hat
More popularly known as a Taco Ring, rather than just make a ring around the fixings, we're filling the entire void with croissant dough-covered seasoned taco meat and compressing everything together to where it resembles the shape and size of a Mexican hat, hence the name of the recipe. Although everyone here has different tastes for their fixings, and had to serve them on the side, you can actually place the fixings between the grooves between each ring made in the hat. It turned out very good, and the croissant dough made this dish melt in your mouth. Try it at home and see for yourself how good this dish can be.
WE'RE MAKING PIES AGAIN...THIS TIME FOR A SPECIAL GUEST | A Country Life
If you haven't done it yet, invite your priest over for supper; they will be so happy for the home-cooked meal. All these recipes can be found in volume 1 of A Country Life cookbook: Favorite Family Recipes
Shallow pie plate
Deep dish pie plate (different pattern)
O Cedar mop
Quick Shine
Anne of Green Gables (boxed set updated covers)
Favorite recipes are in my 2 cookbooks (150 recipes in each) and I'm always coming up with new things we really like, like the broccoli and cauliflower soup. I can see eating that every Friday during Lent. See below for most of the recipes.
Please consider joining my email newsletter. It comes out once a week usually on Mondays. In there I share extra tidbits of family life, recipes, meal plans, new merch coming to the shop and so much more.
???????????? Business or Personal Mail
A Country Life
PO Box 33
Pittsville, WI 54466
????To see the products we use and recommend from Amazon visit our Amazon Store at:
THANK YOU!!
Music from Filmora and and (Creative Commons License) and YouTube Music Library.
Hi friends! I'm Jennifer, a forty-something wife and mother of 7 children ages 9 - 25. We are Catholic. We homeschool. We cook from scratch. We farm cranberries. We drink coffee. We advocate for Down syndrome awareness. We are loud. We are chaotic.
Here I'll share vlogs about all these things, what I'm doing that works and what I've tried but didn't work. I hope to encourage you in your journey through motherhood, homeschooling, learning to cook, and growing in your faith through it all.
Business Inquiries OR Collaborations cranmomof7@gmail.com
For written blogs you can find me at
Instagram
Facebook
This post contains affiliate links. Please know if a purchase is made through one of these links I receive a small percentage of the sale. Thank you for shopping through my links.
Time4Learning is working great for us this year!!
#acountrylife #piemaking #fromscratchcooking #countrycooking
Sombrero Pie | Vintage Betty Crocker Recipes
This week Melinda is in the kitchen cooking Sombrero Pie! It’s a Tex-Mex inspired pot pie from the “Budget Casseroles” section. A simple chili-like filling is made from ground beef and pork, and after simmering a bit on the stove, is baked underneath a cornmeal pastry shell. It may not turn out super presentable, but it sure did taste good, and had a stick-to-your-ribs cozy quality.
Happy Homemaking!
Follow me on Instagram:
Want to support the channel? Help me buy ingredients for future recipes here:
#vintagerecipes #bettycrocker #1970s #cooking #sombreropie #casseroles
HOW TO MAKE A MARIACHI SOMBRERO HAT CAKE!
Happy Cinco De Mayo! We are celebrating this year by making this awesome cake in the shape and style of a Mariachi Sombrero! So Cute! It turned out really good and they design was really fun to make. I hope you like this and leave me a comment!
Subscribe for more videos!
Song Title: Havana
Source: iMovie
Mini Tamale Pies | Delish
Get the full recipe from Delish:
INGREDIENTS
2 boxes Jiffy corn muffin mix
1 c. frozen corn
1 c. sour cream
4 tbsp. melted butter
2 large eggs
nonstick cooking spray
1/2 onion, chopped
kosher salt
Freshly ground black pepper
1/2 tsp. cumin
1/2 tsp. chili powder
2 cloves garlic, minced
1/2 lb. ground beef
1/2 c. shredded Cheddar
1/2 c. Shredded Monterey Jack
1/3 c. red enchilada sauce
Fresh cilantro, for serving
DIRECTIONS
1. Preheat oven to 400°.
2. Prepare cornbread base: In a medium bowl, combine corn muffin mix, corn, sour cream, butter, and eggs and whisk until evenly combined. Spray one regular sized muffin tin with cooking spray. Using a medium ice cream scoop, scoop batter into muffin tin and bake for 15 minutes, or until golden on top.
3. While the cornbread is still warm, make the cups. Spray the bottom of a small shot glass with cooking spray and press the shot glass down into the center of each cornbread to create cups. Let cool in pan.
4. Meanwhile, make the taco meat: Sauté onions over medium heat. Season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and sauté until cooked through. Remove skillet from stovetop and drain excess fat.
5. Fill the cornbread cups with the taco meat and top with cheeses. Spoon enchilada sauce on top of the meat and broil until cheese begins to brown, about 5 minutes.
6. Top with cilantro, if desired.
SUBSCRIBE to delish:
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
Crock-Pot Thursday at Directive - Cinco de Mayo!
Have you ever wondered how to celebrate Mexico's Independence Day? Well, this isn't that video, because we celebrated Cinco de Mayo. Find out how this very different holiday is celebrated (and how we went about it) in this week's Crock Pot video. Check out our blog at: