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Skillet Sombrero Pie

(16 Votes)
Updated May 17, 2018
Skillet Sombrero Pie
SERVES
4
COOK TIME
25 Min

Ole! This Skillet Sombrero Pie is so yum that it'll have the fiesta started in no time! Full of corn, tomatoes, cheese, and crunchy corn chips, this pie is finger-lickin', tummy-rubbin' good!

What You'll Need

  • 1 pound ground beef
  • 1 (10-ounce) package frozen whole kernel corn, thawed
  • 1 (14.5-ounce) can diced tomatoes with green pepper, celery, and onions, undrained
  • 1 (8-ounce) can tomato sauce
  • 1 (1-1/4 ounce) envelope taco seasoning mix
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1 (10-1/2-ounce) package corn chips

What to Do

  1. Brown ground round in a large skillet, stirring until it crumbles and is no longer pink. Drain in a colander, discarding drippings.

  2. Return meat to skillet. Add corn and next 3 ingredients; bring to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.

  3. Sprinkle with cheese; cook until cheese melts. Arrange chips around edge. Serve immediately.


Notes

  • No dinner dilemma here! This supper cooks all in one skillet. When it's done, scatter crunchy corn chips around the edge of the beef mixture to form the "brim" of this sombrero pie. If you can't find the canned tomatoes with vegetables, no problem. Just use plain diced tomatoes and throw in 1 tablespoon minced fresh onion!
     
  • Want even more "Quick & Easy" dinner recipes? Check out our free eCookbook, Fuss-Free Meals: 35 Simple Skillet Recipes and One-Pot Recipes!
     
  • If you like this corn chip recipe, be sure to check out this other one for our Corn Chip Chicken Casserole.

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Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Maaawwwvelous! used my corn relish i had canned and regular can of tomatoes. i cooked celery and onions with the beef when I browned the beef. Didn't have taco seasoning so I used chili powder, paprika, cumin, and a little bit of red pepper.

Very tasty. We loved it. Will make it again soon.

Made this Saturday. Delicious! Added one can Ranch Style Beans & used canned Rotel tomatoes.

I made this for supper tonight and it was VERY HOT - the taco mix I'm sure. I took 2 tums and am on my 3rd glass of water. The dish also took all my calories left for the day so can't eat anything more. Other than that, it has good flavor and i will probably make it again with substitutions and no taco mix. I should have read all the posts before cooking as someone did mention how to substitute for the mix. I think I would like beans also in it.

Check the tomatoes you used, you may have used rotel tomatoes which contain hot chilies instead of green peppers. Also you can buy mild taco seasoning. I feel your pain on the limited calories. All the 'Ooh it's so good" food we have access to in the U.S.A is hard to limit.

Some taco seasonings come in either mild or hot. If you are concerned about the calories, another tip would be to use a low fat cheese option. Stores carry both fat free or cheddar made with 2% milk. Low fat or baked corn chips could also be used. I think the end result would still be oh so good.

U never drink water when u eat something very hot. Aways drin milk. Kill the burning fast. It can even be 2% milk. Try it. What have u got to lose.

My family loves this recipe ! I have to double it for extra helpings !

From TX I used canned tomatoes, and added fresh green pepper, celery & onion! Worked perfect. And I do not buy taco seasoning (too many preservatives), I just use good chili powder.

You can make your own taco seasoning. It's much tastier than just chili powder. Usually a assortment of 6-7 spices.

Try salsa instead of canned tomatoes & sauce, serve over tortilla chips = nachos!

@mikki60 Substitute pinto beans, black beans or even refried beans?

I wish there was a photograph to see this finished meal.

There is a photo of the dish itself...at least I think I see one LOL

Sounds good but I cannot have corn.

This works well substituting pintos or black beans.

Yummo !!!

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