Kay’s Tex-Mex Pie

Kay’s Tex-Mex Pie

2 lbs. ground beef

1 C. chopped onion

1 t. salt

2 t. pepper

1 T. Tony Chachere’s Original Seasoning

1 15 oz. can whole kernel corn

1 15 oz. can Bush’s baked beans

1 10 oz. can diced Rotel tomatoes (tomatoes and green chilies)

1/2 C. bacon bits

3 eggs

1 C. Bisquick

2 C. milk

2 C. shredded cheese

Optional variations: include 1 C. mushrooms or 1 C. black olives

Heat oven to 400 degrees F. Grease a 13 inch casserole dish..

Cook beef, onion, pepper, Tony’s seasonings and 1/2 t. salt until beef is brown. (Note: If using Longhorn meat there will be no fat to drain….it’s the leanest of any cattle breed.)

Mix in corn, beans, rotel, 1 C. cheese and if desired mushrooms and olives. Spread in greased casserole dish.

Stir Bisquick, milk, eggs and 1/2 t. salt in a separate bowl until well blended. Pour onto meat mixture and sprinkle on remaining cheese.

Bake uncovered 45 – 60 minutes, depending on how brown you like your crust topping.

Note: I asked Kay what Tony’s seasoning is as it is unavailable where I live and she said “It’s a “spicy” multi-seasoning mix I like to use to put a little “Whowza” in a dish!”


This recipe was submitted by:

Kay Roush

A Splash of Color Longhorns


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