Taken from a Live Journal’s Recipe Maven post. Posted by neokibo on the 6th of December, 2005. This is a variation on shepherd’s pie. It’s far more flavorful and downright messy to cook.

Serves: 4
Preparation time: 10 minutes
Cooking Time: 45 minutes

Cilantro is optional, as to some it has an unpleasant taste. Remember to put a baking sheet beneath your casserole dish as Mexican Pie tends to overflow the container. The batter bakes best if the casserole dish remains uncovered.

Mexican cheese is just a pre-shredded mix of cheddar, Monterey jack, bits of jalapeño and often a mild cheese (like Emmentaler). Feel free to make your own. I recommend equal portions of jalapeño-flavored cheese (Havarti, Gouda or even Monterey jack), cheddar and Colby.


  • Measuring spoons & cups
  • Paring knife & cutting board
  • Non-stick skillet
  • Baking sheet
  • Casserole dish

Corn bread batter

1 cup flour
1 cup cornmeal
1/4 cup sugar
3/4 teaspoon salt
3 teaspoons baking powder
1/4 cup oil
2 eggslightly beaten
1 cup milk
1 jalapeños, minced (optional)
1/2 cup “Mexican mix” cheeses, shredded (optional)
1 1/2 tablespoons lemon juice

For the meat mixture:

1 to 1.5 pounds hamburger
2 tablespoons oil
1 medium onion, roughly chopped
2-3 garlic cloves, minced
1 can whole tomatoes, crushed
1 cup frozen corn kernels, thawed
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon cumin
½ teaspoon ground black pepper
cilantro, roughly chopped
2-3 cups “Mexican mix” cheese, shredded


  1. Preheat oven to 350° F (176° C) degrees. In a medium-hot skillet sauté the onion in oil for 5-7 minutes
  2. Add garlic and saute for 1 minute.
  3. Add hamburger, chili powder, oregano, cumin, and fresh cracked pepper and saute until hamburger is browned through.
  4. Add corn and crushed tomatoes with juice and cook until warmed.
  5. Add cilantro and cheese (as well as optional ingredients as you desire) and mix until incorporated.
  6. Pour a thin layer of batter on the bottom of a 2-quart oven-proof casserole dish.
  7. Add the meat mixture.
  8. Top with corn bread batter.
  9. Bake for 30-45 minutes