cast iron skillet mexican pie

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Cast Iron Skillet Mexican Pie

Mexican Casserole

Using leftovers to make this one skillet Mexican pie is going to win you votes as best home cook! Make it a day ahead of serving, the flavors will burst!

The best thing about this cast iron skillet Mexican pie recipe is that it’s easy and you can use a bunch of leftovers. Plus if you have less than ‘pretty’ picture-perfect ingredients, like leftover chicken and shriveling bruised tomatoes, and even dried out tortillas, this Mexican casserole is going to be perfect! .

Mexican Bakes

There are all kinds of recipes for Mexican Bakes. Tamale bakes. Taco bakes. Tamale pies. Burrito bakes. Burrito pies. All of the flavors in Mexican bakes are probably much the same. The ingredients also will be similar. What you want to do with your Mexican bake is use this recipe when rounding up odds and ends and creating a new masterpiece. 

Easy Mexican Pie Recipe

With some canned beans, or leftover bean plus some shredded cheese and, yes, always delicious pepperoni, this easy Mexican pie recipe comes together.. Well, for more flavor then the infusion of some killer spices.  Whamo! You’ve got yourself a brand new easy Mexican pie recipe!

Gotta love the facelift on these leftover ingredients into something kinda rustically exotic. And, don’t forget to use the cast iron skillet, for a more rustic feel. But, if you want the full blown casserole, then pull out your glass baking dish! 

Why not serve this Cast Iron Skillet Grilled Fruit Salad with this cast iron skillet Mexican pie!
Cast Iron Skillet Mexican Pie

Cast Iron Skillet Mexican Pie

cast iron skillet mexican pie

Yield: 6+ servings

Using leftovers to make this one skillet Mexican pie is going to win you votes as best home cook! Make it a day ahead of serving, the flavors will burst!

Ingredients

  • Preheat oven to 350
  • 6 (7”) tortillas, divided
  • 3 tsp. cumin
  • 1 tsp. paprika
  • 1 tsp. smoked paprika
  • ½ tsp. white pepper
  • ½ tsp. red chili flakes
  • 2 tsp. sea salt
  • 4-5 cups shredded chicken, deli rotisserie chicken
  • 1 cup chopped pepperoni
  • 2/3 cup chicken broth
  • ½ cup chopped cilantro, divided
  • 1 can (14 Oz) pinto beans, drained
  • 2 ½ cups sliced (lengthwise) cherry tomatoes
  • 1 can (14 oz) half drained black beans
  • 2 ½ cups shredded Mexican cheese, divided

Instructions

Cut the tortillas into ½” strips (stack and slice into strips).

In a small bowl mix the cumin, ancho chili pepper, paprika, chili flakes, white pepper and salt and set aside.

Pu the shredded chicken, pepperoni, chicken broth, half of the spice mixture, and half of the cilatronin a bowl and mix.

In a bowl, combine the two cans of beans and the remaining spice mixture and blend.

Coat an 8-10” cast iron skillet with cooking spray. Start layering the ingredients~~put half of the tortilla strips in the bottom of the skillet. Layer on top of this the chicken mixture, half of the beans, half of the shredded cheese, remaining tortilla strips, tomatoes, and remaining beans.

Cover tightly and bake in a preheated 350 oven for 30 minutes. Remove covering and put the rest of the shredded cheese on top. Return to oven and let the cheese melt.

Remove and let the pie rest about 15-20 minutes before serving. It will have lots of juice, so use a spoon to scoop servings. You can let the pie cool longer, or over night (refrigerate), and it will slice more like a ‘pie’.

Notes

Make this a day ahead and it's even better. Cover with a lid or foil. and slowly warm in an oven at 300 degrees for about 45 minutes.

The broth in the pie thickens and is absorbed because of the tortillas.

Your sharing is GOLDEN! Thank you!

Your sharing and comments help me stay in business! Share a photo if you make the recipe #allyskitchen Thank you! xo Ally

© ally

Cast Iron Skillet Mexican Pie

 

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10 Comments

  1. Amy in Seattle says:

    Would love a version of this using mesa!! I was so excited by the picture thinking it was a cornbread layer on top. 🤣

    1. What a marvelous idea, Amy! I’ll do that sometime. In the meantime, I think you could do a cornbread batter, maybe 1 1/2 to 2 cups and drizzle on top!! Thanks so so much, luv! Love seeing you in the kitchen! xoxx ally

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  4. Ally, I made a big ol’ pot of beans yesterday and was thinking they’d make a great “base” for something else, too — plus I have a few “aging” tortillas crying for attention. Your Cast Iron Skillet Mexican Pie looks like the perfect excuse to “re-purpose” and clean out the fridge at the same time. 🙂 LOVE your creativity in the kitchen!

    1. Kimmmeee…this is perfect for aging tortillas (love that…ready for the nursing home, huh???) lol! Now I know the beans will rock your version b/c I had to pop cans open! xox

    1. You bet, Miss Priscilla…they’re like extra secret seasoning making anything better! 🙂

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