Beef Enchilada Pie
Submitted by deadozzy
Layered beef enchilada pie with seasoned ground beef, kidney beans, pinto beans, green chiles, and sharp cheddar stacked between corn tortillas and baked until bubbly.
YIELD
6 servingsPREP
20 minCOOK
1 hrsREADY
1 hrsAll the flavor of rolled enchiladas without any of the fussy rolling and tucking.
This enchilada pie layers corn tortillas with a hearty mix of browned ground beef, kidney beans, pinto beans, and green chiles. A quick sauce of cream of mushroom soup and stewed tomatoes holds everything together, and sharp cheddar melts over the top into a golden, bubbly blanket.
It feeds six hungry people from one pan and takes about an hour from start to table. Build it ahead and pop it in the oven when you’re ready.
Kids love it, weeknights need it, and the leftovers reheat like a dream.
Kitchen Tips
- Use extra-lean ground beef to keep the filling from getting greasy. Drain any excess fat after browning.
- Don’t add water to the cream of mushroom soup. You want it thick so it acts as a binder, not a sauce.
- Let the pie rest for 10 minutes after baking. It sets up and slices much cleaner.
- Top with sour cream, sliced jalapeños, or fresh cilantro at the table for extra punch.
Ingredients
Directions
Cook ground beef, garlic, onion and chili powder in frying pan over medium heat until browned.
Add beans and chilies.
Preheat oven to 350℉ (180℃). Mix ½ cup of soup (DO NOT ADD WATER) with stewed tomatoes.
Layer on the bottom of an 8 to 9 inch pan square baking pan coated with non-stick spray.
Top with half the tomato mixture, half the meat/bean mixture, and half the cheese.
Repeat with a layer of tortillas, meat, sauce and cheese.
Cover loosely with foil and bake in 350℉ (180℃). for 45 minutes.
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