Tex -Mex Pot Pie

"This recipe was adapted from "The Spaghetti Sauce Gourmet". This could be made vegetarian by using soy crumbles instead of the ground beef. Very quick and easy."
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by Gordie Bird photo by Gordie Bird
photo by Anonymous photo by Anonymous
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
Ready In:


  • 12 ounces lean ground beef
  • 1 (15 ounce) can red beans, drained
  • 1 (16 ounce) jar salsa
  • 1 (16 ounce) roll refrigerated prepared polenta, sliced in 1/2 inch rounds
  • 1 cup cheddar cheese, shredded (can use Monterey jack)


  • Preheat oven to 375 degrees.
  • Brown and crumble ground beef. Stir in beans and salsa.
  • Transfer to a lightly greased 8 inch square baking pan.
  • Arrange polenta over meat mixture, overlapping if necessary to cover the surface.
  • Sprinkle with cheddar cheese.
  • Bake 25 minutes, until bubbly and lightly browned.

Questions & Replies

  1. My question is this: if this is considered a Tex-Mex dish, how come the recipe doesn't call for chili seasoning while browning the meat. I'm going to try this, because it looks delish....But I'm adding chili seasoning. Will get back to y'all on how it turns out!
  2. Where do I find prepared polenta I have never seen it but some what heard of it
  3. what is polenta?


  1. Great idea. I would use my own chili recipe, then top it with a corn bread batter and bake it until the corn bread is done, oh, cheese is in the corn bread mix along with green chilis or fresh jalepeno.
  2. Can I use my home made polenta?
  3. This was an excellent dish. I used cheap, basic salsa, but next time I will splurge and use something more interesting and exotic. I couldn't find a roll of polenta at our store (crazy, I know, but we're pretty rural) and so I made Microwave Polenta, recipe #3503, and spread it over the top. It turned out fine and I will probably do that again (it is less expensive than a roll of polenta would have been, anyway).
  4. Deeeeelicous!!!!! I made the following changes. First, I used ground chicken. Next I used a 14.5 oz can of crushed tomatoes with jalepeno and small can of tomato paste,, plus cumin as a seasoning, combined and cooked, for the salsa. After mixing the chicken with the beans and sauce I placed the mixture in the pan and topped with chopped onions and peppers. I then topped with polenta and cheese. My husband loved it. We are happy that we have leftovers.
  5. Nope. No cumin, chili powder, maza, cayenne, jalapeno, chipotle, instead using canned beans and someone else's salsa, and then an Italian topping? Not bad, but definitely not Tex-Mex. More Midwestern-style winter fare.


I have two boys who will usually eat most things I put in front of them. As a single mom I use them as my guinea pigs....sometimes it works, sometimes it doesn't. I have a huge garden, blueberry and blackberry bushes. I am always looking for a new recipe. I have three cats (Xiao Mao, which means little cat in Chinese, Pumpkin and Max) and two border collies, Lucy and Grace. All my animals come from Rescue Agencies. <a href="http://s89.photobucket.com/albums/k217/winecoff8902/?action=view¤t=rsc002.jpg" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/rsc002.jpg" border="0" alt="Photobucket"></a> <a href="http://photobucket.com" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/lucyatpoppys005.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"><a href="http://s89.photobucket.com/albums/k217/winecoff8902/?action=view¤t=006.jpg" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/006.jpg" border="0" alt="Photobucket"></a><a href="http://s89.photobucket.com/albums/k217/winecoff8902/?action=view¤t=hilfiger001.jpg" target="_blank"><img src="http://i89.photobucket.com/albums/k217/winecoff8902/hilfiger001.jpg" border="0" alt="Photobucket">
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