Mexican Skillet Pie

We were having a Mexican Food theme for one of our covered dish suppers recently and wanted to take something different. I thought why not have a Mexican Skillet Pie. I have a large collection of Iron Skillets and everyone is always excited to see the surprise that I have in the skillet. It was so much fun developing this recipe, it is so easy and delicious. This recipe is very flavorful and I am so happy to share it with you today.

Mexican Skillet Pie at Miz Helen's Country Cottage

This Skillet Is Filled With Tex Mex Flavor

Mexican Skillet Pie at Miz Helen's Country Cottage

We Start With A Very Rich Filling
Poured Into A Flaky Pie Crust

Mexican Skillet Pie at Miz Helen's Country Cottage

Layer On The Cheese Mix

Mexican Skillet Pie at Miz Helen's Country Cottage

Cover and Bake

Mexican Skillet Pie at Miz Helen's Country Cottage

Mexican Skillet Pie
Miz Helen's Kitchen
2-9 inch pie crust
1 pound ground chuck
1 yellow onion, chopped
1 green bell pepper, chopped
1 jalapeno, seeded and chopped
3 cloves garlic, minced
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can black beans, drained
1 tablespoon chili powder
2 teaspoons cumin powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon cayenne pepper
2 cups Pepper Jack Cheese, shredded
1 cup Sharp Cheddar Cheese shredded
2 tablespoons milk
Roll out one 9 inch pie crust and place it into a 9 inch iron skillet
In a large skillet, brown the ground chuck and drain the meat.
Stir in the onion, bell pepper, jalapeno and garlic with the drained chuck.
Cook the meat and vegetables until the onions are clear and the peppers are tender.
Add the drained corn and black beans, mix well.
Stir in the chili powder, cumin powder, salt, pepper and cayenne pepper.
Stir in 1/2 of the cheese mixed together.
Make sure the filling is mixed well.
Remove from heat.
Roll out the 2nd pie crust.
Pour the filling into the skillet with the pie crust and smooth the top.
Sprinkle the remaining cheese on top of the filling.
Place the 2nd pie crust on top of the filling and cheese then crimp the edges together.  Make air slits on top of the pie.
Brush the top of the crust with milk.
Bake at 400 degrees for 40 to 45 minutes, until the pie crust is golden brown on top. If the edges start to brown to fast just cover them with foil or a pie crust protector.
Let cool for 1 hour before serving.

Ready To Serve

Mexican Skillet Pie at Miz Helen's Country Cottage


Mexican Skillet Pie at Miz Helen's Country Cottage

Thanks so much for stopping by the kitchen to help us with this Mexican Skillet Pie. It is always so much fun to cook with a friend and we sure look forward to your visits. Have a fantastic week and come back to see us real soon!
Peace and Joy
Miz Helen

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Miz Helen
Miz Helen

Cookbook Author, Recipe Developer, Organic Gardner.


  1. What a beautiful and flavorful pie! I am sure it was a hit. There is something about making a dish in a cast iron skillet that makes people that much more excited, even if they don't know what it is yet!

  2. This looks deliciously simple! Thanks for sharing on the What's for Dinner Link up! (Visited an ad or two while I was here too!)

  3. Wow... that looks REALLY good! :)

  4. Wow! This looks tasty! Thank you for sharing at Dishing It & Digging It!

  5. Love this dish. Just wish it didn't have to cool for an hour. So good!! Thank you for remcipe Miz Helen.

  6. oh my goodness this is fantastic. Happy cinco de mayo! I'm visiting you from Anita's today I invite you to share at my Thursday link party ( its open until Saturday at midnight.) Don’t forget to enter the giveaway. Hugs!


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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen