Back to top

Chili Pie


2 TENDERFLAKE® Deep Dish Frozen Pie Shells

15 ml Olive oil

500 g Extra lean ground beef

15 ml Chili powder

5 ml Cumin

1 Clove garlic, chopped

125 ml Finely diced green pepper

125 ml Finely diced onion

45 ml Flour

398 ml Can chopped tomatoes

540 ml Can kidney beans, drained and rinsed

540 ml Can kidney beans, drained and rinsed

175 ml Shredded Tex Mex cheese, divided


PREHEAT oven to 400°F (200°C). Bake one pie shell according to package directions for a baked pie shell. Remove from oven and set aside to cool slightly. Allow second pie shell to defrost at room temperature.

HEAT oil in a large non-stick skillet over medium -high heat. Add beef and break apart with a wooden spoon. Cook until beef is no longer pink. Drain, if necessary, and return to pan.

ADD chili powder, cumin, garlic, pepper, onion and flour. Stir to combine and cook for 1 to 2 minutes. Add tomatoes, kidney beans, salt and pepper and cook for 3 to 5 minutes. Mixture will be thick.

FILL baked pie shell with chili mixture and top with ¼ cup (50 mL) shredded cheese. Carefully remove thawed pie shell from foil and place on top of chili, pressing down gently. It may crack slightly at the edges. Pinch or flute edge to seal top and bottom crust. Sprinkle with remaining ½ cup (125 mL) shredded cheese. Cut several slits in top crust to allow steam to escape.

PLACE on baking sheet and bake in preheated oven for 20 to 25 minutes or until cheese is melted and pastry is golden brown.

REMOVE from oven and allow to stand for 5 minutes before cutting. Serve with your favourite Mexican toppings on the side.

Prep Time: 
20 minutes
Cook Time: 
25 minutes
Total Time: 
40 minutes

Chili Pie

15 mins Serves 2 Ingredients: 1 Naan bread, 3 pieces fresh mozzarella, 1 1/2 tbsp olive oil, 1 1/2 tbsp balsamic vinegar, 5 basil leaves 3 cloves garlic 1 tomato