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Category: Recipes
Prep Time: Cook Time: Total Time:
Enchilada Pie Bake
Makes 8 servings
Enchilada Sauce
1 14.5 ounce can tomatoes
1/4 cup red onion
1 4 ounce can diced green peppers
1 teaspoon cumin
1 teaspoon chili powder
1 clove garlic
1/4 teaspoon salt
1/2 bunch fresh cilantro
Blend ingredients in a food processor until smooth
Filling
1 pound ground beef
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt to taste
1 14.5 ounce can re-fried beans
1 4 ounce can sliced black olives
3 cups shredded cheddar cheese
6 "burrito size" flour tortillas
1/4 cup chopped red onion
Brown ground beef in a skillet with 3 tablespoons of prepared enchilada sauce, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and salt to taste.
Set aside enough cheese and olives to top the pie once complete.
To assemble pie, spray a large oven safe dish with cooking oil. Spread 3 tablespoons sauce to bottom of dish to prevent sticking, then add the first layer of tortillas. Spread re-fried beans on top of tortillas, then add (in thin layers) beef, olives, onions, cheese, and sauce. Add another layer of tortillas and repeat previous steps until the pie is 4 tortillas deep. (The last layer should be tortillas). Cover in tin foil and bake at 385 degrees for 40 minutes. Remove cover, add reserved cheese and olives and bake an additional 10 minutes until lightly browned. Let stand 5 minutes before cutting.
Garnish with sour cream.
Enchilada Pie
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Category: Recipes
Prep Time: Cook Time: Total Time:
Enchilada Pie Bake
Makes 8 servings
Enchilada Sauce
1 14.5 ounce can tomatoes
1/4 cup red onion
1 4 ounce can diced green peppers
1 teaspoon cumin
1 teaspoon chili powder
1 clove garlic
1/4 teaspoon salt
1/2 bunch fresh cilantro
Blend ingredients in a food processor until smooth
Filling
1 pound ground beef
1/2 teaspoon cumin
1/2 teaspoon chili powder
salt to taste
1 14.5 ounce can re-fried beans
1 4 ounce can sliced black olives
3 cups shredded cheddar cheese
6 "burrito size" flour tortillas
1/4 cup chopped red onion
Brown ground beef in a skillet with 3 tablespoons of prepared enchilada sauce, 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and salt to taste.
Set aside enough cheese and olives to top the pie once complete.
To assemble pie, spray a large oven safe dish with cooking oil. Spread 3 tablespoons sauce to bottom of dish to prevent sticking, then add the first layer of tortillas. Spread re-fried beans on top of tortillas, then add (in thin layers) beef, olives, onions, cheese, and sauce. Add another layer of tortillas and repeat previous steps until the pie is 4 tortillas deep. (The last layer should be tortillas). Cover in tin foil and bake at 385 degrees for 40 minutes. Remove cover, add reserved cheese and olives and bake an additional 10 minutes until lightly browned. Let stand 5 minutes before cutting.
Garnish with sour cream.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.