Enchilada Pie– layers of taco-seasoned ground beef, green chiles, shredded cheese and red enchilada sauce create this savory enchilada pie. An enchilada pie takes all the flavors you love in enchiladas and brings them together this easy-to-assemble recipe!
I don’t know about you, but I love a good, quick recipe! One that the entire family will enjoy, is packed with flavor, and can be on the dinner table in no time! This Enchilada Pie recipe is just that! Plus, you can add any toppings desired, such as tomatoes, avocados, chopped peppers, jalapenos, and more! Keep it simple or dress it up however you choose!
Also be sure to check out the homemade enchilada sauce recipe at the bottom of this post. It is full of flavor and a great way to ditch the can!!
Ingredients Needed for this Enchilada Pie:
Beef– ground beef, I use 80/20 or 70/30
Onion– chopped
Garlic– minced
Rotel– Mexican style
Green Chilies– drained/diced
Cilantro– fresh, chopped
Taco Seasoning– 1 packet or check out this homemade recipe
Black Beans– refried
Enchilada Sauce– red, or make your own, see recipe below
Pepper Jack Cheese– shredded
Monterey Jack Cheese– shredded
Tortillas– flour, 10-inch
*See recipe card below for exact amounts
How to prepare:
Preheat oven to 400 degrees.
Brown ground beef and onion together in a large skillet. Drain fat.
Add garlic and cook 30 seconds.
Add drained Rotel, drained green chilies, cilantro and taco seasoning to the skillet, stir and remove from heat.
Mix black beans and ½ can of enchilada sauce in a bowl until it becomes easily spreadable.
Cook tortillas in a cast iron skillet or regular skillet until slightly crisp and browned on both sides.
Cut tortillas in half. Lightly spray a 9×13 pan with cooking spray and then line the bottom with 2 tortillas, or 4- 1/2s. *I placed the straight edges on the outsides on the pan.
Spread a layer of ½ the black bean mixture on the tortillas.
Next, top with a layer of ½ the meat.
Drizzle ¼ can of enchilada sauce on top of the meat.
Top with 1 cup of pepper jack and 1 cup of Monterey jack.
Repeat the layers one more time ending with the cheese.
Cover with foil and bake for 35 minutes.
Remove foil and bake for 5 more.
Remove from oven and let cool slightly before serving.
To make Homemade Enchilada Sauce:
- ¼ cup vegetable oil
- 2 tablespoons self-rising flour
- 3 tablespoons of chili powder
- 1 (8 oz.) can of tomato sauce
- 1 ¼ cup of water
- ¼ teaspoon ground cumin
- ¼ teaspoon of garlic powder
- ¼ teaspoon of onion powder
- Salt to taste
- Heat oil in pan on med-high heat.
- Add flour and chili powder, stirring constantly until light brown.
- Gradually stir in the rest of the ingredients and cook over medium heat for 10 minutes.
What toppings to use on your Enchilada Pie
This dish is great on its own but can be even better using all your favorite additions!
Diced Avocado
Tomatoes
Sour Cream/Salsa
Black Olives
Jalapenos
Diced Bell Peppers
Check out these other great Tex Mex recipes
Copycat Taco Bell Mexican Pizza
Creamy White Chicken Enchiladas
Instant Pot Beef Enchilada Casserole
Enchilada Pie
Ingredients
- 1 lb ground beef
- 1/2 cup onion *diced
- 2 cloves garlic *minced
- 1 can Rotel *Mexican style
- 4 oz green chiles
- 2 tablespoon cilantro *chopped, fresh is best
- 3 tablespoon taco seasoning *1 packet or homemade (see recipe above)
- 1 can refried black beans
- 1 can enchilada sauce
- 2 cups pepper jack cheese *shredded
- 2 cups Monterey jack cheese *shredded
- 4 flour tortillas *10-inch
Instructions
- Preheat oven to 400 degrees.
- Brown ground beef and onion together in a large skillet. Drain fat.
- Add garlic and cook 30 seconds.
- Add drained Rotel, drained green chilies, cilantro and taco seasoning to the skillet, stir and remove from heat.
- Mix black beans and ½ can of enchilada sauce in a bowl until it becomes easily spreadable.
- Cook tortillas in a cast iron skillet or regular skillet until slightly crisp and browned on both sides.
- Cut tortillas in half. Lightly spray a 9×13 pan with cooking spray and then line the bottom with 2 tortillas, or 4- 1/2s. *I placed the straight edges on the outsides on the pan.
- Spread a layer of ½ the black bean mixture on the tortillas.
- Next, top with a layer of ½ the meat.
- Drizzle ¼ can of enchilada sauce on top of the meat.
- Top with 1 cup of pepper jack and 1 cup of Monterey jack.
- Repeat the layers one more time ending with the cheese.
- Cover with foil and bake for 35 minutes.
- Remove foil and bake for 5 more.
- Remove from oven and let cool slightly before serving.
Nutrition
