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Tex-Mex Beef and Sausage Pie combines ground beef, spicy sausage, melty cheese, plus onions and peppers in an incredible meal.
One of the most popular recipes last year on A Family Feast was an Italian Beef and Sausage Pie. Ever since we shared it – and saw how much you all loved it – we’ve been dreaming up new flavor variations. So, that’s how this Tex-Mex Beef and Sausage Pie came to be!
Why you’ll love it
- Say no more…it’s simply delicious!
- A tasty blend of Tex-Mex-inspired spices and other ingredients will have your taste buds dancing for more.
- It’s hearty and filling – and with a simple side salad, you’ll be serving a fantastic meal that everyone will love.
Key Ingredients and Substitutions
- Ground Beef – We’re fans of grass-fed ground beef because it’s SO flavorful. But if you’re on a budget, simply select a leaner ground beef (such as 85/15 or 93/7) for this recipe – it has the beefiest flavor.
- Hot Italian Sausage – We know…an Italian sausage isn’t typically a Tex-Mex ingredient! But the spicy flavors in a hot Italian sausage was the perfect choice for this recipe. You could swap in sweet Italian sausage, or Mexican chorizo instead – it’s an uncooked, spicy sausage (not the hard, cured chorizo).
- Vegetables – We used a mix of white Spanish onion, green bell pepper, garlic, scallions and a jalapeno. Feel free to add more than one jalapeno, or swap in serrano peppers instead of bell, if you’d like a spicier pie. We also used canned Rotel tomatoes, which are diced tomatoes with zesty green chiles.
- Spices – To achieve a wonderful Tex-Mex flavor, we included dried cumin, coriander, chili powder, and Mexican oregano in the pie batter. A dash of hot sauce (you can go as hot and spicy as you’d like!) also kicks up the flavor, and some fresh cilantro adds a fresh note.
- Cheese – Our Tex-Mex Beef and Sausage Pie has both cheddar cheese and Monterey Jack in the mix. You can swap in Pepper Jack cheese for additional spicy flavor. Cotija or Oaxaca cheese would be other delicious options.
- Eggs and Greek Yogurt – Like this pie’s Italian cousin, this meat and cheese pie gets a wonderful silky texture from both eggs and full-fat, plain Greek yogurt. These two ingredients meld into the melty cheese, meats, and vegetables – and you’d never guess they are in this pie.
How do I make Tex-Mex Beef and Sausage Pie?
- Brown the beef and sausage until cooked through. Then, drain the meat and discard the liquid.
- Sauté the vegetables with the various dried spices – just long enough so that the veggies start to soften but still have a little crunch. Add garlic and hot sauce, then drained canned tomatoes.
- Add the cooked beef and sausage, then remove the pan from the heat.
- Mix the egg and yogurt with flour and baking powder until it resembles a pancake batter.
- Pour half the batter into a spring-form pan.
- Layer half the meat mixture, then half the cheese.
- Top with the other half of the batter mixture.
- Bake until cooked through. You can place your Tex-Mex Beef and Sausage Pie under the broiler for a few seconds to brown the top if you’d like.
- Let the pie sit for around fifteen minutes before slicing and serving.
- Top with fresh lettuce and more tomatoes or salsa if you’d like.
Frequently asked questions
- Can I make this pie ahead of time? You can assemble and refrigerate, or bake ahead and reheat. If you assemble and refrigerate, be sure to take the pie out of the refrigerator for about an hour before baking so it has a chance to come back to room temperature.
- How do I reheat this pie? If your Tex-Mex Beef and Sausage Pie is still un-sliced and in the spring form pan, reheat in a warm (300 degrees F) until heated through. Sliced leftovers reheat nicely in the microwave.
You may enjoy these other Tex-Mex recipes:
- One Pot Tex-Mex Pasta
- Queso Fundido
- Slow Cooker Tex-Mex Chicken Stew
- Chili Dip
- Easy One-Dish Tex-Mex Beef with Rice
We love seeing what you made! Tag us on Instagram at @afamilyfeast or hashtag #afamilyfeast so we can see your creations!
Tex-Mex Beef and Sausage Pie
Ingredients
Vegetable shortening to grease a 9-10-inch spring form pan
3 tablespoons extra virgin olive oil, divided
1 pound ground beef (85/15 or leaner)
1/2 pound hot Italian sausage removed from casing
1 large white onion diced into large half-inch pieces (about 2 1/2 cups)
1 large green bell pepper, cut into large half-inch pieces (about 2 cups)
1 jalapeno seeded and minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon dry Mexican oregano
2 tablespoons fresh garlic minced
1/4 teaspoon favorite hot sauce, we used Cholula
1 10–ounce can Rotel diced tomatoes with chilies, drained
Batter
3 large eggs
1 cup full fat Greek yogurt
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/2 cup all-purpose flour
1 cup Monterey Jack cheese, shredded
1 1/2 cups white sharp cheddar cheese, shredded
1 large bunch scallions diced, about 1 cup
1/4 cup fresh cilantro, coarsely chopped
Optional for serving
Shredded lettuce
Diced tomatoes or salsa
Instructions
Preheat oven to 350 degrees F.
Place a full sheet of parchment paper over the bottom of a 9-10 inch springform pan and snap the ring over the parchment so that the paper hangs out of the edges. Use scissors to cut around the outer edge so the parchment circle is held in place by the spring form ring.
Liberally grease the bottom parchment and sides of the spring form pan, set aside.
In a 9-10 inch saute pan, place two tablespoons of the oil and over medium heat, cook the beef and sausage, breaking up as you cook. Once browned, pour into a sieve and strain and discard the liquid. Set aside.
In the same pan, heat the remaining tablespoon of oil over medium high heat and cook the onion, bell pepper, jalapeno, salt, pepper, cumin, coriander, chili powder and oregano until slightly undercooked. The texture should still be a little crunchy.
Add the garlic and hot sauce and cook one minute. Add the drained Rotel and cook for two more minutes.
Stir in the cooked beef and sausage and remove the pan from heat.
In a medium bowl beat the eggs, then add the yogurt, salt, baking powder and flour to form a batter similar in consistency to pancake batter.
Pour half of this batter into the prepared spring form pan, spreading to the edges.
Add half of the beef and onion mixture and spread to the edges.
Mix the two shredded cheeses together and sprinkle half over the beef and onion mixture.
Top with the remaining beef and onion mixture.
Add the remaining cheese, scallions and cilantro to the remaining batter and mix to form a thick batter. Then spread this over the top of the layer of meat.
Place the pan on a foil lined sheet tray and bake for 45 minutes.
Place under the broiler for a minute or two to brown then let sit 15 minutes before slicing into eight wedges.
Serve warm with optional lettuce, tomatoes or salsa.
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Glad to see a tex-mix version of your italian beef and sausage pie, which we love! Can’t wait to try it!
Hope you enjoy the Tex-Mex version too Nancy!
We loved both!
Thanks Anne-Marie!