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Mexican Pie


Rate this recipe 4/5 (36 Votes)


  • 1 can kidney beans
  • 1 can stewed tomatoes
  • 1 jar salsa
  • 1 pkg soft tortilla shells (small size)
  • 1 onion
  • 1 pkg Tex-Mex grated cheese


Servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 55mins
Cost Budget Friendly


Step 1

In a frying pan, cook onion in butter until tender. Add stewed tomatoes & heat, dividing tomatoes with wooden spoon. Add kidney beans and one half jat of salsa to mix, heating thoroughly.

Step 2

In a 10-inch casserole dish, stack:
1/3 salsa
2 shells
1/3 cheese
2 shells
1/3 salsa
2 shells
1/3 salsa
sprinkle of cheese
2 shells
rest of cheese

Bake covered in 350F oven for 40m. Uncover last 5 minutes to broil cheese. Let stand 5-10 m before serving. Enjoy with sour cream on the side.


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  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

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