Tex-Mex Freezer Pie
Layered Tex-Mex freezer pie combines taco-seasoned beef, creamy beans, corn, salsa, tortillas, and Mexican cheese across two casseroles.
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Ingredients
- 2 lbs ground beef
- 1 tablespoon dried minced onion
- 2 1 oz packets taco seasoning
- 1 cup water
- 2 15 oz cans black or pinto beans, drained
- 2 15 oz cans refried beans
- 2 cups frozen corn
- 1 16 oz jar chunky salsa
- 2 15 oz cans tomato sauce
- 15 large flour tortillas, approximately
- 8 cups Mexican blend shredded cheese
Instructions
- In a large skillet or Dutch oven, cook ground beef and minced onion over medium-high heat until browned. Drain grease.
- Return skillet to medium-low heat and add taco seasoning and water. Stir and cook for 2 minutes until thickened.
- Add black or pinto beans, refried beans, corn, and salsa to the skillet. Stir to combine and remove from heat.
- Grease two 9x13-inch pans or four pie dishes with cooking spray. Spread a thin layer of tomato sauce on the bottom of each pan.
- Layer tortillas to cover the bottom, then add a layer of filling and shredded cheese. Repeat layering with tortillas, filling, and cheese.
- Top final layer with tortillas, then pour remaining tomato sauce on top and sprinkle with remaining cheese.
- Cover pans tightly with two layers of foil. Label with name and date for freezing.
- To bake: Thaw in refrigerator overnight. Bake at 350°F for 45 minutes covered, then 10 more minutes uncovered.
Notes
Perfect for freezing and batch-cooking. Foil pans are recommended for easier storage and cleanup.
Nutrition
Serving: 1servingsCalories: 659kcalCarbohydrates: 60.8gProtein: 34gFat: 33.4gSaturated Fat: 15.3gTrans Fat: 1gCholesterol: 83mgSodium: 1381mgFiber: 4.9gSugar: 4.5g