Cinco de Mayo Savory Pie

This pie is very easy to make, but bursting with Mexican flavor.  It is a wonderful entree, but can also be served as an appetizer at room temperature with Margaritas at a Cinco de Mayo bash.  The chorizo and cheese are optional for those looking to avoid pork or extra fat and anyone looking for a spicy treat can leave in the jalapeno seeds and/or double the chili powder.


  • 1 LB       Ground Beef (ground poultry, particularly Turkey, will work as well)
  • 2 TB      Lucini Premium Select Extra Virgin Olive Oil
  • 1/2 C     Red Onion, chopped
  • 3             Bay Leaves
  • 1/4 LB  Chorizo (optional)
  • 1/2 C     fresh Mushrooms (Shiitake, wild or Cremini, optional)
  • 2             Poblano peppers, chopped
  • 3             Jalapeno peppers, seeded and chopped
  • 1 tsp      fresh Thyme
  • 2 tsp      fresh Oregano (dried will work as well)
  • 2 tsp      Chili Powder
  • 3/4 tsp  Salt
  • 1/8 tsp  Cinnamon
  • 1/2 tsp  Hot Sauce
  • 1 C         Lucini Spicy Tuscan Tomato Sauce
  • 1/4 C     Cheddar, grated
  • 1/4 C     Queso Fresco, grated
  • 1             Pie Shell
  • Lucini Fiery Chili Infuse Extra Virgin Olive Oil (optional)


Preheat oven to 400 degrees.  Brown pie shell in oven until just golden – about 8 minutes.

Over medium heat, saute onions, beef, garlic, bay leaves and mushrooms and chorizo (if used) until beef is brown.  Drain any excess oil.  Add salt, spices, hot sauce and peppers; mix for 1 minute.  Add tomato sauce and cook for 5 more minutes.

Spoon mixture into pie shell and bake for 25 minutes.  Top with cheese and bake for 5 more minutes until cheese is fully melted.   Allow pie to cool 10-15 minutes before serving. For a decadent finish, top each piece with a splash of Lucini Fiery Chili Olive Oil.


One response to “Cinco de Mayo Savory Pie

  1. lailablogs

    sounds absolutly delicious … Laila ..

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