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After years of playing around with Tex-Mex dishes, I've come up with my ultimate comfort combo—this Beef and Sausage Pie always hits the spot. It’s all about cozy ground beef loaded with spicy sausage and loads of gooey, golden cheese on top. My crew crowds into the kitchen every time this goes into the oven, just waiting for their first bite.
Why You'll Love This
This isn’t just some average casserole—it explodes with big Tex-Mex flavor every time. The way the meats soak up all those spices is unreal, and when that cheesy layer turns golden, you know you’re in for something special. It feeds a ton of people, too, so don’t be surprised if everyone grabs seconds.
Stuff You’ll Need
- Cornbread Mix: It’s what takes the top layer totally over the top.
- Cheddar and Monterey Jack Cheese: Perfect for meltiness and that cheesy pull.
- Spicy Sausage: Brings the heat and real depth.
- Onions & Garlic: These build out your flavor right from the start.
- Tex-Mex Spices: Grab some chili powder, cumin, paprika, and a bit of cayenne.
- Ground Beef: You get all that classic hearty flavor.
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Simple Beefy Goodness
- Bake
- Heat your oven to 375°F (190°C) and pop in the dish until it’s hot and bubbly with a golden top—usually takes 25 to 30 minutes.
- Make the Cornbread
- Just whip up your cornbread mix like the box says, and then gently spread it over the meat.
- Layer the Base
- Take that meat blend, throw it into a greased dish, and shower it with cheese.
- Prep the Filling
- First, brown up the beef and sausage in your skillet, then toss in chopped onion, garlic, and all those spices.
My Best Advice
Here's my biggest tip: let things sit for a bit after you pull it out of the oven—seriously, the flavors get even better. Crank up the jalapeños if you want more of a kick. And if you prepped ahead, let everything come to room temp before baking so it cooks up nice and even.
Stay Tasty
This Tex-Mex pie is awesome even the next day. Just throw it in a 300°F oven until warmed. I make a big batch so I’m set for the week—it’ll keep in the fridge three days easy. Sometimes I’ll cut it into single portions for grab-and-go lunches.
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Ultimate Cheese Moves
The cheese here isn’t just for looks—it brings that classic Tex-Mex punch. We usually stick with Monterey Jack and cheddar for the perfect melt, but sometimes I’ll go for Oaxaca if I want it extra gooey. Want it spicy? Pepper Jack always delivers.
Round It Out
This dish goes next-level with fresh pico de gallo and guac alongside. Add an icy Mexican beer—or some fizzy water with a lime—and you’ve got yourself a little celebration. The cool toppings help brighten things up, too.
Spice It Up (or Not)
The coolest part is how you can tweak the spicy level. When the kids are eating, I use sweet sausage and less chili powder. When it’s just grown-ups, I’ll layer on jalapeños and maybe even a splash of hot sauce at the end.
Easy Planning
This is my go-to whenever life gets busy since you can make it all in advance. I’ll put the whole thing together on Sunday and then just bake it when we’re hungry. It’s a lifesaver for those evenings you want a homemade meal but you’re short on time.
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Summary
Bring flavors of Tex-Mex to your table with this comforting pie made of layered meats, cheesy topping, and fresh herbs for an easy family meal.
Recipe FAQs
- → What's the deal with a springform pan?
Using a springform pan makes it super simple to lift the pie out and keep those layers neat while cutting.
- → Can I prep this in advance?
Absolutely! Cook and store it up to a day before. Reheat at 325°F, covered, until it’s nice and warm.
- → Why drain the ground meat?
Draining the fat keeps the texture light and stops the batter from getting soggy or oily.
- → Why leave a bit of crunch in the veggies?
Crunchy vegetables hold up better during baking and add texture, so they don’t end up overly soft.