Mexican Pie

Mexican Pie


November 9, 2014

  • Prep: 15 mins
  • Cook: 7 hrs
  • Yields: 6


1kg mince

1 1/2 cups diced onion

1 cup diced green capsicum

1 cup corn

3 tbs minced garlic

9 tbs taco seasoning

3 tsp cumin

1/2 tsp chilli powder

2 eggs

4 egg whites

2 1/2 cups milk

2 cups SR flour

Fresh sliced tomatoes

Grated cheese


1In a bowl and with an electric beater combine milk, eggs, egg whites and flour and mix well. To this add garlic, chilli, cumin and taco seasoning and beat well.

2In another bowl combine mince, corn, capsicum and onion and mix well.

3To the mince mixture add 1/2 cup at a time if the milk mixture (I used my hands it's easier) and mix until well combined. Continue this until all the milk mixture is added. ( mine resembled a cake batter).

4Pour into a greased springform cake tin (I used this as its easier to get the pie out of) until about 1cm from the top. Place sliced tomatoes on top and cover with grated cheese.

5Pour 2 cups of water into slow cooker(just to stop it cracking) and place cake tin in ( if it doesn't touch the bottom it doesn't matter).

6Cook on low for 7-8 hrs with a tea towel under the lid.

7My cheese was brown in top.

8I had too much for the one tin so also used a loaf tin and it worked perfectly fine.

Submitted by Kathryn Collins


0 Reviews

All fields are required to submit a review.

%d bloggers like this: