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Nutrition Facts
Serving Size 270 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 12 g 60%
Trans Fat 0.0 g
Cholesterol 80 mg 27%
Sodium 860 mg 36%
Total Carbohydrate 35 g 12%
Dietary Fiber 2 g 8%
Sugars 8 g
Protein 17 g
Vitamin A 45% Iron 40%
Vitamin C 35% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Carne Guisada Poblano Pot Pie
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
6  People


Recipe makes 6 Servings

1 Tbsp canola oil
12 Oz H-E-B Beef Carne Guisada, roughly chopped into smaller pieces
1 cup(s) red onion, very finely chopped
1/2 cup(s) celery, very finely chopped
1/2 cup(s) carrot, very finely chopped
1 Tbsp flour
1 cup(s) milk
10 1/2 Oz H-E-B Select Ingredients Condensed Cream of Poblano Soup
1/2 cup(s) H-E-B Pico de Gallo, drained
1 cup(s) H-E-B Tex Mex Shredded Cheese
9 4/5 Oz Texas Pie Company Original Pie Dough Puck, thawed
1 large egg, beaten
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Preheat oven to 425ºF.
Set a large empty skillet over medium-high heat. Add oil and meat and cook until well browned; about 8 minutes.
Add onions, celery and carrots to pan and cook an additional10 minutes.
Add flour and stir well to coat. Add milk, condensed soup and pico de gallo; stir and simmer to thicken.
Remove from heat; stir in cheese and pour into pie pan and cool about 10 minutes.
Roll pie crust out to about 1/4-inch thick and place on top of pan. Pinch dough around edge of pan and brush with egg wash.
Bake 15 minutes or until crust is lightly browned.


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