Cast Iron Skillet Mexican Pie

Mexican Skillet Dinner is easy to make -- almost like a Mexican lasagne! If you don't have a cast iron skillet, you can make this in a deep dish casserole dish. Serve with sour cream and maybe a side of guacamole!

Adapted from allyskitchen.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from allyskitchen.com

Ingredients

  • 6

    (7 inch) tortillas

  • 3

    teaspoons cumin

  • 1

    teaspoon paprika

  • 1

    teaspoon ancho chili pepper, ground

  • 1

    teaspoon smoked paprika

  • 1/2

    teaspoon white pepper

  • 2

    teaspoons sea salt

  • 5

    cups shredded cooked chicken

  • 1

    cup chopped pepperoni

  • 2/3

    cup chick broth

  • 1/2

    cup chopped cilantro, divided

  • 1

    (14 ounce) can pinto beans, half drained

  • 2 1/2

    cups cherry tomatoes, sliced in half

  • 1

    (14 ounce) can black beans, half drained

  • 2 1/2

    cups Mexican cheese, shredded

Directions

Cut the tortillas into 1/2" strips. Stack the tortillas to make it easy to slice into strips. In a small bowl, mix the cumin, ancho chili pepper, paprika, chili flakes, white pepper and salt. Set aside. In another bowl, mix the shredded chicken, pepperoni, chicken broth, half of the spice mixture and half of the cilantro. In a third bowl, combine the two cans of beans and the remaining liquid with the remaining spice blend. Coat a 10" iron skillet with cooking spray. Layer the ingredients starting with half of the tortilla strips in the bottom of the skillet, layer half of the chicken mixture next, then half of the bean mixture and one cup of shredded cheese. Top with another layer in the same order. Cover with foil and bake in a oven preheated at 350 for 30 minutes. Remove the foil and add the remaining 1/2 cup of shredded cheese on top. Return to oven until the cheese melts. Remove from oven and let the casserole rest for 15 - 20 minutes before serving.

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