Tex-Mex Potato Pie

Author: Canadian Living

This easy one-dish family supper is great with a crisp green salad.

  • Portion size 4 servings


  • 1 lb lean ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon hot pepper flakes
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 can stewed tomatoes
  • 1 sweet green pepper diced
  • 1/3 cup chopped pitted black olives
  • 4 potatoes (unpeeled), thinly sliced
  • 1 tablespoon all-purpose flour
  • 1 tablespoon vegetable oil
  • 1 cup shredded Cheddar cheese
  • 2 green onions sliced


In large skillet, cook beef, onion and garlic over medium heat until beef is no longer pink, breaking up with spoon. Drain off fat. Stir in chili powder, cumin, hot pepper flakes, oregano and salt ; cook for 1 minute. Stir in tomatoes; cook for 20 minutes or until thickened, stirring occasionally. Stir in green pepper and olives.

Meanwhile, in 11- x 7-inch (2 L) glass baking dish, toss together potatoes, flour and oil; spread evenly. Spoon meat mixture over top; bake, covered, in 350ºF (180ºC) oven for about 45 minutes or until potatoes are tender. Sprinkle with cheese and bake for 5 minutes or until melted. Sprinkle green onions around edge.


Nutritional facts Per serving: about

  • Protein 33 g
  • Calories 540.0
  • Total fat 25 g
  • Total carbohydrate 48 g
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Tex-Mex Potato Pie