Easy Mexican Ground Beef and Cheese Pie Recipe

Introduction

This Easy Mexican Meat Pie features a savory ground beef and cheese filling wrapped in crisp puff pastry. Perfect for a comforting meal, it’s packed with bold spices and melty mozzarella. With simple ingredients and straightforward steps, it’s a delightful dish to enjoy any day of the week.

Ingredients

• 500 g (1.1 lbs) ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1–2 jalapeños, finely chopped (adjust for spice preference)
• 100 g (1 cup) corn kernels (fresh, frozen, or canned)
• 1 teaspoon chili powder
• ½ teaspoon cumin powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 3 tablespoons tomato paste
• 100 ml (½ cup) beef broth or water
• 150 g (1½ cups) shredded mozzarella cheese
• 2 sheets puff pastry (thawed if frozen)
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

Instructions

1. Step 1: In a large skillet, heat a drizzle of oil over medium-high heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 2–3 minutes. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Step 2: Once the beef is mostly cooked, stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the meat evenly with the spices.
3. Step 3: Add the diced red bell pepper, jalapeños, and corn kernels. Cook for another 3–4 minutes until the vegetables soften slightly.
4. Step 4: Stir in the tomato paste and pour in the beef broth. Mix well and let it simmer for 5–6 minutes until the mixture thickens and most of the liquid evaporates. Remove from heat and let it cool slightly.
5. Step 5: Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper.
6. Step 6: Roll out one puff pastry sheet slightly and place it on the prepared baking tray. Spoon the cooled beef mixture evenly over the pastry, leaving about 1 inch of border around the edges. Sprinkle shredded mozzarella cheese generously on top.
7. Step 7: Place the second puff pastry sheet over the filling. Press the edges firmly with a fork to seal. Use a sharp knife to cut small slits on top of the pie to allow steam to escape while baking.
8. Step 8: Beat the egg with 1 tablespoon of milk and brush the mixture over the top of the pastry for a shiny, golden finish.
9. Step 9: Bake for 25–30 minutes or until the pastry is golden brown and puffed up.
10. Step 10: Let the pie rest for 10 minutes before slicing. Serve warm with sour cream, guacamole, or fresh tomato salsa.

Tips & Variations

• For a milder pie, reduce the number of jalapeños or remove the seeds before chopping.
• Substitute mozzarella with cheddar or a Mexican cheese blend for different flavors.
• Use either fresh, frozen, or canned corn kernels—just drain canned corn well before adding.
• Double the filling to make a thicker pie or save some for a delicious taco topping.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slices in a preheated oven at 175°C (350°F) for 10–15 minutes to keep the pastry crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade pie crust instead of puff pastry?

Yes, homemade pie crust works well if you prefer a less flaky texture. Just adjust baking time as needed until the crust is golden and cooked through.

Is it possible to make this recipe vegetarian?

Absolutely! Replace ground beef with cooked lentils, chopped mushrooms, or a plant-based ground meat substitute, and adjust seasoning to taste.

Easy Mexican Ground Beef and Cheese Pie Recipe

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★★★★★

4.4 from 83 reviews

• Author: lina
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

This Easy Mexican Meat Pie features a savory ground beef and cheese filling, spiced with chili powder, cumin, and smoked paprika, encased in flaky puff pastry. It’s a perfect combination of hearty meat, melty mozzarella, and tender vegetables, baked to golden perfection. Ideal for a comforting meal that’s simple to prepare and full of Mexican-inspired flavors.

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Ingredients

Scale 1x2x3x

For the Filling:

• 500 g (1.1 lbs) ground beef
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 small red bell pepper, diced
• 1–2 jalapeños, finely chopped (adjust for spice preference)
• 100 g (1 cup) corn kernels (fresh, frozen, or canned)
• 1 teaspoon chili powder
• ½ teaspoon cumin powder
• ½ teaspoon smoked paprika
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper
• 3 tablespoons tomato paste
• 100 ml (½ cup) beef broth or water
• 150 g (1½ cups) shredded mozzarella cheese

For the Crust:

• 2 sheets puff pastry (thawed if frozen)
• 1 egg (for egg wash)
• 1 tablespoon milk (for egg wash)

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Instructions

1. Prepare the Filling: In a large skillet, heat a drizzle of oil over medium-high heat. Add the chopped onion and garlic, cooking until fragrant and translucent, about 2–3 minutes. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
2. Season the Beef: Once the beef is mostly cooked, stir in the chili powder, cumin, smoked paprika, salt, and black pepper. Mix well to coat the meat evenly with the spices.
3. Add the Vegetables: Stir in the diced red bell pepper, jalapeños, and corn kernels. Cook for another 3–4 minutes until the vegetables soften slightly.
4. Add Tomato Paste and Broth: Stir in the tomato paste and pour in the beef broth. Mix everything well and let it simmer for 5–6 minutes until the mixture thickens and most of the liquid evaporates. Remove from heat and let it cool slightly.
5. Preheat the Oven: Set your oven to 190°C (375°F). Line a baking tray with parchment paper.
6. Assemble the Pie: Roll out one puff pastry sheet slightly and place it on the prepared baking tray. Spoon the cooled beef mixture evenly over the pastry, leaving about 1 inch of border around the edges. Sprinkle the shredded mozzarella cheese generously over the top.
7. Add the Top Layer: Place the second puff pastry sheet over the filling. Press the edges firmly with a fork to seal the pie. Use a sharp knife to cut small slits on top of the pie to allow steam to escape during baking.
8. Egg Wash: Beat the egg with 1 tablespoon of milk and brush it over the top of the pastry to achieve a shiny, golden finish.
9. Bake: Bake in the preheated oven for 25–30 minutes or until the pastry is golden brown and puffed.
10. Serve: Let the pie rest for 10 minutes before slicing. Serve warm with sour cream, guacamole, or fresh tomato salsa as accompaniments.

Notes

• You can adjust the number of jalapeños to make the filling spicier or milder.
• Fresh, frozen, or canned corn kernels all work fine for this recipe.
• Allow the filling to cool slightly before assembling to prevent the puff pastry from becoming soggy.
• For extra flavor, consider adding a pinch of smoked chipotle powder or chopped fresh cilantro to the filling.
• Make sure to seal the edges of the pie well to keep the filling inside while baking.
• Leftover pie can be refrigerated for 2-3 days and reheated in the oven to retain crispiness.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: Mexican meat pie, ground beef pie, puff pastry meat pie, spicy beef pie, easy Mexican recipe, cheesy meat pie