Cast Iron Skillet Mexican Pie

cast iron skillet mexican pie

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Best thing about this cast iron skillet mexican pie recipe is that it’s EZ and you can use a bunch of leftovers and less than ‘pretty’ picture-perfect ingredients~~like chicken and shriveling bruised tomatoes, maybe some drying out or dried out tortillas.

Plus, some canned beans, or leftover beans if you’d done a pot, plus some shredded cheese and, yep, pepperoni~~well, for more flavor~~then the infusion of some killer spices.  Whamo! You gots yourself a Mexican pie!

Gotta love the facelift on these ingredients into something kinda rustically exotic~~and, don’t forget to use the cast iron skillet, otherwise it’s just a ‘casserole’~~borrrrring!
Cast Iron Skillet Mexican Pie

cast iron skillet mexican pie

Yield: 6+ servings


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


  • 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’.


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.

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Cast Iron Skillet Mexican Pie



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  2. Sounds delicious for a chilly winter day Ally!

  3. 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!

    • 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

  4. Everything’s better in a cast iron skillet! Great idea, Ally 🙂

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