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Mexican Pie

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You will need to judge for yourself which ingredients and how much and it depends on the size of your pie plate.

This converted recipe is from Bisquick Makes It Easy.

The way I did it:

Bean Burrito Bake (aka Mexican Pie) B)

Mix together in a bowl:

1 16oz. can refried beans

1 cup baking mix (a bisquick sub with baking powder and xanthan gum, like Pamela's)(I used Ozma Master Mix from woggle-bug.com, with almond flour added)

1/4 cup water

1 T. taco seasoning, if desired (I used 1/2 of a 4oz. can green chilis)

Spread bean mixture into and up the sides of a greased 9-10" pie plate

Top with a layer of leftover taco meat (I used 1/2 cup on 1 side and spread a can of Mexicorn, drained first, on the whole thing)

Spread meat layer with some salsa to cover.

Sprinkle with cheddar cheese, if using

(I sprinkled on the remaining green chilis)

Bake at 400 degrees for 20 minutes.

It rises up and makes a pretty pie.

Makes 8 wedges. DELICIOUS

Tip...make 2 pies, you will want leftovers.

Serve with fresh tomatoes, green onions, olives, more cheese/salsa, avocados, jalapenos, lettuce, tortilla chips, sour cream, etc.

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hm, how do you think this would taste without the beans? kinda like every other mexican dish that i have to make gluten-free/DF and bean free? <_< might just try it anyway on a scaled down version...

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hm, how do you think this would taste without the beans? kinda like every other mexican dish that i have to make gluten-free/DF and bean free? <_< might just try it anyway on a scaled down version...

When the pie is baked the beans puff up. Without the beans I don't know how the crust would turn out. What kind of sub could you use for the beans/crust? hm...cornbread would work instead. ;)

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