Easy Beef Enchilada Pie

It’s one easy, filling, and comforting beef enchilada pie recipe for your next Taco Tuesday — or, hey, try it tonight: Because any day is a good day for pie, right?

Easy Beef Enchilada Pie, anyone? I picked up this pretty pie dish at Goodwill earlier in the week, as I’ve been on the lookout since breaking my older glass one ages ago. Of course then I felt compelled to use my new pie plate right away, and what better way to do so than with some full on comfort food? Since ground beef has been on a price downswing lately, it stars here in this July 30, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale or generally affordable.

This recipe is a fun twist on traditional enchiladas — plus, layering the ingredients into a “pie” is so much easier than rolling them up. (And, you can make this enchilada pie with plain old tomato sauce, which I’m always more likely to have handy in my pantry than enchilada sauce!)

Easy Beef Enchilada Pie

Ingredients

1-1.5 lbs ground beef
1 cup chopped yellow onion
3 garlic cloves, chopped
1 can corn, drained
1 can black beans, drained and rinsed
Two 8 oz cans tomato sauce
1 can mild diced green chiles
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
Sea salt, to taste
Black pepper, to taste
6 flour tortillas
8 oz shredded cheddar cheese

Directions

Preheat oven to 350 degrees, then spray a pie dish with cooking spray. Brown beef, garlic, and onion in a large skillet over medium-high heat, breaking up the neat as you go. Drain well, then return the beef to your skillet and stir in corn, beans, tomato sauce, diced green chiles, and spices. Bring to a boil, stir, and remove from heat.

Add 1/3 of the beef mixture to the bottom of your prepared pie dish, then layer two overlapping tortillas on top (they won’t completely cover the beef), then 1/3 of the cheese. Repeat layers until all ingredients are used, then bake at 350 degrees for 25 minutes or until cheese is lightly browned.

Let cool for a few minutes before slicing. Top with any or all of the following optional toppings: Sour cream, diced tomato, avocado, sliced black olives, green onion, salsa, and/or other fixings of choice.

Yum!

Enchilada pie was a hit with everyone here! Why not throw together this filling and comforting easy beef enchilada pie recipe for your next Taco Tuesday — or, hey, try it tonight: Because any day is a good day for pie.

This recipe as written is savory, but not spicy. If you’d like more heat, just taste the beef mixture before starting to layer the enchilada pie and spice it up with additional chili powder and/or a little cayenne. You can also substitute diced tomatoes with green chilies for one of your cans of tomato sauce, but here, I just left the recipe on the milder side for Mr. 10 and enjoyed my own slice with a little hot salsa.

Enchilada Pie does tend to fall apart when you slice it warm, so I cut this piece cold for you guys the next day so that you could see the lovely layers. Ain’t it purty? 😉

Easy Beef Enchilada Pie, printable recipe

Save Recipe! Saved Recipe!

Print Pin

5 from 1 vote

Easy Beef Enchilada Pie

Cook ModePrevent your screen from going dark

This recipe is a fun twist on traditional enchiladas -- plus, layering the ingredients into a "pie" is so much easier than rolling them up. (And, you can make this enchilada pie with plain old tomato sauce, which I'm always more likely to have handy in my pantry than enchilada sauce!)

Course dinner

Total Time 35 minutes minutes

Servings 6

Author Rachel Singer

Ingredients

• 1-1.5 lbs ground beef
• 1 cup chopped yellow onion
• 3 garlic cloves, chopped
• 1 can corn, drained
• 1 can black beans, drained and rinsed
• Two 8 oz cans tomato sauce
• 1 can mild diced green chiles
• 1 Tbsp chili powder
• 1 tsp cumin
• 1 tsp oregano
• Sea salt, to taste
• Black pepper, to taste
• 6 flour tortillas
• 8 oz shredded cheddar cheese

Instructions

• Preheat oven to 350 degrees, then spray a pie dish with cooking spray. 
• Brown beef, garlic, and onion in a large skillet over medium-high heat, breaking up the neat as you go. Drain well, then return the beef to your skillet and stir in corn, beans, tomato sauce, diced green chiles, and spices. Bring to a boil, stir, and remove from heat.
• Add 1/3 of the beef mixture to the bottom of your prepared pie dish, then layer two overlapping tortillas on top (they won't completely cover the beef), then 1/3 of the cheese. Repeat layers until all ingredients are used, then bake at 350 degrees for 25 minutes or until cheese is lightly browned.
• Let cool for a few minutes before slicing. Top with any or all of the following optional toppings: Sour cream, diced tomato, avocado, sliced black olives, green onion, salsa, and/or other fixings of choice.

Notes

This recipe as written is savory, but not spicy. If you'd like more heat, just taste the beef mixture before starting to layer the enchilada pie and spice it up with additional chili powder and/or a little cayenne. You can also substitute diced tomatoes with green chilies for one of your cans of tomato sauce -- or serve with hot salsa so that people can add heat as desired.

More recipes?

*** Find more recipe ideas with the Recipe Search!

Recipes in the real world

And don’t miss the free weekly ALDI meal plans that show you how to use these recipes to meal plan affordably and realistically for your family!