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Mexican Pie

 Mexican Pie
This recipe combines a ground beef main dish with a rice side dish to make a hearty, satisfying meal. I prepare this pie often because my husband loves it—and he always asks for second helpings!—Denise Simeth, Greendale, Wisconsin
6 ServingsPrep: 15 min. Bake: 25 min.


  • 2 cups beef broth
  • 1 cup uncooked long grain rice
  • 1 tablespoon butter
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 2 tablespoons diced pimientos, drained
  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 garlic clove, minced
  • 1 teaspoon ground cumin
  • 1/2 cup taco sauce
  • 1 egg, beaten
  • 1 large avocado
  • 1 tablespoon chopped onion
  • 1 tablespoon taco sauce
  • 1/2 teaspoon lemon juice
  • 1 cup (8 ounces) sour cream


  • In a large saucepan, combine beef broth, rice, butter and salt. Cover
  • and cook rice according to package directions. Remove from heat;
  • cool slightly. Stir in eggs and pimientos.

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Mexican Pie (continued)

Directions (continued)

  • Press onto the bottom and up the sides of a greased 10-in. pie plate;
  • set aside. For filling, cook beef until no longer pink; drain. Stir
  • in garlic and cumin; cook for 2 minutes. Remove from heat; stir in
  • taco sauce and egg. Spoon filling into crust. Bake at 350° for
  • 25 minutes.
  • Meanwhile, for guacamole, mash avocado with a fork in a small bowl.
  • Stir in the onion, taco sauce and lemon juice; cover and set aside.
  • Remove pie from oven; spread guacamole over meat. Top with sour
  • cream. Bake for 5 minutes more. Yield: 6 servings.