Why not try something different tonight and treat your family to a cheesy Tex‑Mex beef pie? All the flavours of Mexico are wrapped in a crisp cheesy pastry. Serve with a simple salad of lettuce, tomato and avocado.
Easy Tex‑Mex pie
If you like Mexican‑inspired food you’ll love this Tex‑Mex beef pie.
The filling is made with lean ground beef, a packet of fajita seasoning and canned tomatoes, then baked inside a light homemade cheese pastry. The pie is finished with sour cream and melted cheese.
The cheese pastry is tender and flaky and balances the spiciness of the filling.
Think of this as a large taco in pie form — a family favourite that’s simple to prepare.
Why you’ll love it
- Quick to prepare – the pastry takes only a few minutes to mix and chills for 30 minutes while you make the filling; then it bakes in about 20–25 minutes.
- Economical – ground beef is cost‑effective and you can stretch the filling with onions and red pepper.
- Customisable heat – choose mild, medium or hot fajita mix, or add cayenne if you prefer extra kick.
- Versatile – swap the beef for coarsely chopped chicken if you like.
- A pleasant change – an easy way to vary the weekly menu.
The filling may be slightly loose when hot but firms up as it cools, making leftovers easy to slice for lunchboxes.
Here’s how to make it.
What you will need
Equipment
A food processor makes the pastry quick, but you can mix by hand in a mixing bowl. You’ll also need a rolling pin (a clean wine bottle works in a pinch) and a deep pie or round baking dish — a 9″ springform pan is handy for removing the pie, but any deep dish will do. For the filling use a sauté pan, saucepan or frying pan.
Ingredients (serves 4–6)
Full ingredient amounts and the printable recipe card are at the end of this post. Leftovers freeze well.
Filling
Lean ground beef — aim for a low fat percentage (around 5%) so the filling isn’t greasy. If using fattier beef, drain excess fat after browning.
Fajita seasoning packet — or taco seasoning. I used a 28 g packet (about 3 tbsp) and added ½ tsp cayenne for extra heat.
Tomato puree (tomato paste)
Chopped tomatoes — use plain canned tomatoes, not herb‑flavoured varieties.
Onion and red pepper — diced to about 1 cm (½ inch).
Flour — used to thicken the filling.
Beef stock — make with a stock cube and 1 cup boiling water if needed.
Salt — adjust to taste after cooking, as seasoning mixes vary.
Sour cream — spread over the filling before the cheese.
Grated cheddar — sprinkled on top.
Egg — lightly beaten to glaze the pastry.
Olive oil — for frying the onion and pepper.
Pastry
Plain all‑purpose flour (not self‑raising).
Grated cheddar — any easily grated cheese will work; avoid parmesan or mozzarella for texture reasons.
Unsalted butter — cut into cubes.
Salt — to taste.
Ice‑cold water — 3–4 tablespoons to bind the dough.
Method
Make the pastry
Put flour, salt, grated cheese and butter in a food processor and pulse until the mix looks like breadcrumbs.
Add 3 tablespoons ice‑cold water and pulse for about 5 seconds. If it’s not coming together, add another tablespoon and pulse again.
Turn the dough onto a lightly floured surface and press gently into a ball. Don’t knead. Wrap and refrigerate for 30 minutes.
If mixing by hand, rub the butter into the flour and cheese with your fingertips, then add the water until the dough binds.
Make the filling
Prepare the filling while the pastry chills.
Fry the chopped onion and red pepper in olive oil for about 5 minutes over low–medium heat until they soften.
Add the ground beef and break it up with a spatula. Cook until browned and crumbly.
Remove the pan from the heat and stir in the tomato puree, flour and fajita seasoning.
Return to the heat, add the stock and canned tomatoes, cover and simmer for 20 minutes. If still runny, remove the lid and simmer a further 10 minutes until thickened.
Taste and adjust seasoning. Add cayenne and extra salt if required. Leave the filling to cool while you roll out the pastry.
Assemble and bake
Preheat the oven to 200°C (400°F).
Roll the pastry into a circle large enough to line your dish with about 1½ inches (4 cm) overhanging.
Pour the cooled filling into the pastry shell.
Spread sour cream over the filling, then sprinkle with grated cheese.
Fold the overhanging pastry over the edge, brush with beaten egg and leave the centre open — that gap is intentional.
Bake at 200°C (400°F) for 20–25 minutes until the pastry is golden and the cheese is melted and bubbling.
Serve hot with a salad and taco‑style toppings: lettuce, sliced tomatoes, onions and chopped avocado.
Note — if the filling is thin when hot, serve the pie from its baking dish. Leftovers will thicken as they cool and can be sliced for later.
Tex Mex beef pie — FAQs
No. You can substitute coarsely chopped chicken breasts if you prefer.
Yes. Once assembled, cover with foil and several layers of plastic wrap and freeze for up to 3 months. Defrost in the refrigerator, then bake at the same temperature and time. Leftovers can be frozen and reheated in a 200°C (400°F) oven for 10–15 minutes.
Yes. Assemble the pie, cover and refrigerate in the baking dish for up to 2 days before baking.
Save for later
Save this recipe to your preferred recipe board or bookmark it so you can find it quickly when planning dinner.
Related recipes
If you enjoyed this pie, consider trying other savoury pies for variety.
Butternut, leek and sausage pie-
Granny’s homemade chicken pie with mushrooms
-
Raised beef and onion pie
-
Traditional British meat and potato pie
The recipe
Tex‑Mex beef pie
Equipment
- Food processor OR mixing bowl
- Rolling pin
- Sauté pan, saucepan or frying pan
- 9″ springform pan or deep baking dish
Ingredients
Pastry
- 1½ cups / 210 g plain all‑purpose flour
- 4½ oz / 125 g unsalted butter, cubed
- ¾ cup / 100 g grated cheddar
- ½ tsp salt
- 3–4 tbsp ice‑cold water
Filling
- 1 lb / 450 g lean ground beef
- 1 large onion, diced
- 1 large red pepper, diced
- 1 packet / 28 g fajita seasoning
- 2 tbsp tomato puree (tomato paste)
- 2 tbsp / 20 g plain flour
- 1 x 14 oz / 390 g can chopped tomatoes
- 1 cup beef stock
- ½ cup / 120 g sour cream
- ¾ cup / 100 g grated cheddar
- ½ tsp salt (or to taste)
- ½ tsp cayenne pepper (optional)
- 1 small egg, lightly beaten (for glazing)
- 2 tbsp olive oil for frying
Instructions
Pastry
- Place flour, salt, grated cheese and butter in a food processor and pulse to breadcrumb consistency.
- Add 3 tbsp ice‑cold water and pulse about 5 seconds. Add another tablespoon if needed.
- Turn out, press into a ball, wrap and refrigerate for 30 minutes.
Filling
- While the pastry chills, fry the onion and red pepper in olive oil for 4–5 minutes until soft.
- Add the ground beef and cook until browned, breaking it up as it cooks.
- Remove from heat and stir in tomato puree, flour and fajita seasoning.
- Return to the heat, add stock and canned tomatoes, cover and simmer 20 minutes. If runny, simmer uncovered until thickened.
- Taste and adjust salt and cayenne if needed. Leave to cool.
Assemble and bake
- Preheat oven to 200°C (400°F). Roll pastry to fit your dish with 1½ inches (4 cm) overhang.
- Fill the pastry shell with the cooled filling.
- Spread sour cream over the filling and sprinkle with grated cheese.
- Fold overhanging pastry over the edge, brush with beaten egg and leave the centre open.
- Bake 20–25 minutes until golden and bubbling. Serve with a salad and taco‑style toppings.
Notes
Depending on the filling thickness, the pie can be loose when hot — serve from the dish. Leftovers firm up when chilled and can be sliced. Freeze assembled pies (covered with foil and plastic wrap) for up to 3 months; defrost in the fridge then bake as directed. You can assemble the pie up to 2 days ahead and refrigerate before baking.
Nutrition (per serving)
Calories: 744 • Carbs: 37.9 g • Protein: 35 g • Fat: 50.4 g • Saturated fat: 25.6 g
Nutrition info is calculated using an online tool and is for guidance only.
If you make this recipe and enjoy it, please leave a rating or comment. For questions you can contact the author by email at [email protected].