Mexican Pie

I’m patting myself on the back for this one. It is one of my absolute favorite creations and today I actually had other taste testers besides the husband. Taste testers who are open and willing to try new things and they LOVED it! Man I love cooking for people who actually like to eat.

Mexican Pie

The Crust

Inspired by Kathy’s Corn Muffins I whipped this simple crust for the base of the pie. It added just enough of the corn bread sweetness this Mexican inspired dish needed.

  • ¼ cup (~22g) Whole Wheat Pastry Flour
  • ¼ cup (30 g) Corn Meal
  • 1 tsp Baking Soda
  • Pinch of salt
  • 1 tsp (5g) Molasses
  • 1 Egg White
  • 2 oz milk
  • Non-stick cooking spray

Preheat the oven to 350 degrees

Mix the flour, corn meal, baking soda, and salt together. Add the rest of the ingredients and whisk well.

Pour the batter into a standard pie pan. You may have to tilt and twist the pan around until batter is distributed evenly.

Bake in the preheat for about 10 minutes until firm to the touch.

The Filling

  • Small sweet onion chopped
  • 8 oz extra lean ground turkey (99% preferred)
  • 1 tsp chili powder
  • 1 tsp dried cilantro
  • ½ tsp cumin
  • 1 bell pepper chopped (I use ½ red and ½ green)
  • 1 jalapeño seeded and diced (keep seeds in if you want it hotter)
  • 1 medium tomato seeded and chopped
  • 16 oz can of fat free refried beans
  • ½ cup salsa
  • 1oz fancy shredded Mexican cheese blend
  • Non-stick cooking spray

Heat a large non-stick skillet over medium heat and sweet the onion with a bit of non-stick cooking spray. Add the ground turkey and brown.

Once the turkey is cooked (all white), add the chili powder, cilantro and cumin. Stir in the chopped peppers, jalapeno and tomatoes. Continue cooking over medium heat for a few minutes allowing all flavors to combine.

Mexican Pie prep 1Mexican Pie prep 2

In a large bowl, mix the refried beans and skillet mixture. Combine all ingredients well.

Pour the filling in to the pie pan with the crust. Pack it down and smear the salsa on top. Sprinkle with cheese.

Mexican Pie prep 3Mexican Pie prep 4

Mexican Pie prep 5Mexican Pie prep 6

Bake in a preheated 350 degree oven for about 20 minutes.

Let set for about 5 minutes before removing a slice. It holds together a bit better.

Mexican Pie finishedMexican Pie done

Here were my very willing taste testers enjoying their first bite!

In laws tate testing

This dish can be made ahead and stored in the fridge until dinnertime.

Approx Nutritional Information per serving
Servings Amt per Serving
6 1/6 of the pie
Calories Fat Fiber WWPs
230 5g 6g old: 4.2 new: 6
Sugar Sat Fat Carbs Protein
4g 3g 25g 23g
Posted in: 4 WWP, 6 WWPP, Casserole Ideas, Dinner Ideas, Food Photos, Lunch Ideas
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33 Comments and 0 Replies

  1. Sandy

    Oh, man! I saw this today and knew I had to try it for dinner. I was in the mood for Mexican food. It was quite easy to make.

    I have to tell you, it was FABULOUS! My kids really liked it too. They added lite sour cream and some hot sauce to the top. The crust has a wonderful flavor and goes great with the rest of the pie!

    I don’t know how you do it – easy to make, wonderful flavors with simple ingredients that I have in my cupboard – but THANK YOU!


  2. Michele

    This sounds good but I have a stupid question. What’s the difference between pastry flour and regular flour? I have WW flour but I don’t think it’s pastry flour.

  3. roni

    Michele – Not stupid at all! Pastry flour is just ground finer. You could use regular whole wheat for this, I’m sure. I just happen to have the pastry on hand.

    Hope that helps!

  4. Connie

    stupid question #2!

    When using regular flour, does anything change in the ingredients? Like do you need to use more/less of something and how would that change the WW points.

    I love reading your recipes! keep up the great work and fab photos!

  5. roni

    Connie – Again that’s a good question! In this case it wouldn’t change it much so it’s not worth worrying about. But if you ware making cookies or cake, yes the pastry flour is finer so you get more per cup which would increase the calories and such. I think! LOL sometimes I confuse myself.

    For this though, you are fine.

  6. Sandy


    I was SO EXCITED when I saw this recipe on Green Lite Bites. I have been wanting to try it for months–ever since I first saw it on–but the grocery stores around here do not carry the corn muffin Vita Muffin tops (I love the chocolate though!) and the cost to order them online, for me, is prohibitive.

    Anyway, I made this last night and it was a hit with the whole family (even though I forgot to add the egg white to the crust! LOL). Can’t wait to make it again–with the egg white this time!

    Thanks for posting not only your first sucesses, but also your subsequent “tweaks”.


  7. Nancy Magsig

    Sounds fabulous. I’ve lost 35 pounds and miss Mexican food most. I’ve found that sauteing some very lean chopped chicken with onion, then adding a bit of canned enchilada sauce and serving with lots of lettuce and raw onion, gives me the fix that my cheese enchiladas used to.

    I’m enjoying your blog!

  8. Paige Davis

    I made your mexican pie last night for hubby and kids. We all loved it. It was full of flavor and very filling. I made a simple salad and a dressing with sour cream, the remaining salsa, some onion powder, garlic salt, dried cilantro, and a splash of milk. I am just a beginner with cooking outside my box. Thanks for the great easy meal.

  9. Laura N

    LOVED this dish! It was more work than I expected (I’m such a wimp in the kitchen) but totally worth it. I adore the flavors, and will have lost of yummy food to enjoy. Thanks again for another fab recipe, Roni. Yummy!

  10. Lisa

    Hi Roni,
    LOVE LOVE LOVE your receipies! I have made the ca-ookies, this dish and the zucchini rotini this weekend. One question….when you say Fancy cheese, what do you mean? Is this the FF cheese? finely shredded 2%? Just trying to figure out how your points are calculated.

  11. roni

    Lisa –
    I just mean the “fancy shredded” Its just more finely shredded and allows me to stretch it a bit more.

    SO it’s regular part skim mozzarella shredded real fine.

    AS for the points I just do the full nutritional info that I calculate from

    Hope that helps!


  12. KC

    Made this for the first time tonight….and it was amazing!! I accidently used 16 oz of turkey but it turned out great, very filling. I topped it with sour cream and had mexican rice (brown rice, corn, tomatoes, onions) as a side. It made about 8 servings for us with the side dish. I’m thinking about making it vegetarian next time and adding more veggies. I wish I could order something like this at a mexican restaurant! Thanks Roni, everyone really enjoyed the meal!

  13. lauren

    Hi Roni,
    I made the original version of this pie years ago, the one with vita muffins. Is that recipe available anywhere? I really liked it and have some via muffins in the freezer. If not no worries. Thanks so much!

  14. roni

    You know, I have a loose memory of that and I’m pretty sure the filling was the same but instead of the homemade crust I rolled out a vitamuffin. It must have been on my old site before the crash I can’t find it anywhere!

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