Easy Beef Enchilada Pie
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!)
Servings 6
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 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon 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 ⅓ 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 ⅓ 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.