Enchilada Pie

Enchilada Pie


Enchilada Pie is layers of seasoned ground beef, veggies, beans, cheese, enchilada sauce, and corn tortillas; all baked together until perfectly cheesy and golden.
  • Enchilada sauce
  • ¼ cup olive oil
  • 2 Tablespoons Flour
  • 3 Tablespoons Chili Powder
  • 1 15 ounce can tomato sauce
  • 1 ½ cups vegetable stock
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt and pepper to taste
  • Filling
  • ▢1 pound lean ground beef
  • ▢1 teaspoon salt
  • 1 teaspoon ground pepper
  • ½ medium white onion diced
  • 1 green bell pepper diced
  • 3 cloves garlic minced
  • 1 can black beans 15 ounce drained
  • 12 corn tortillas 6 inch
  • 2 cups shredded pepper jack cheese
  1. Preheat the oven to 350 degrees fahrenheit, prepare a 9 by 13 inch baking dish by spraying it with non-stick cooking spray. Set aside.
  2. Enchilada sauce
  3. In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and is fragrant.
  4. Slowly whisk in the tomato sauce, vegetable stock, garlic powder, onion powder and cumin. Whisk until it starts to thicken.
  5. Remove from heat and salt and pepper to taste, set aside.
  6. Filling
  7. Heat a large skillet over medium high heat, add the ground beef, season it with salt and pepper. Cook the ground beef until it is browned.
  8. To the skillet add the onion and green bell pepper, cook until the onion is transparent. Add in the garlic and black beans and cook for just about 2-3 minutes, stirring well.
  9. Remove the beef and vegetable mixture from heat.
  10. In a medium bowl, mix together the pepper jack and monterey jack cheeses.
  11. To the prepared baking dish, pour a little of the enchilada sauce in the bottom, about ¼ cup. Line the bottom of the pan with 6 tortillas, they will slightly overlap.
  12. Add half of the beef mixture in an even layer on top of the tortillas, spread half of the cheese mixture on top of the meat.
  13. Place a layer of the remaining 6 tortillas over the top of the cheese, pour half of the enchilada sauce evenly over the tortillas.
  14. Spread the remaining beef mixture over the tortillas, and the remaining cheese over the beef. Pour the rest of the enchilada sauce over the whole dish.
  15. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes, until the cheese begins to color and bubble.
  16. Remove the enchilada pie from the oven and let it rest at room temperature for about 10 minutes before serving.

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