Enchilada Pie


Enchilada Pie
Print Recipe
Mexican casserole originally obtained from Brian Murphy of AT&T.
Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Enchilada Pie
Print Recipe
Mexican casserole originally obtained from Brian Murphy of AT&T.
Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Servings Prep Time
4 people 30 minutes
Cook Time
1 hour
Ingredients
Servings: people
Instructions
  1. Pre-heat oven to 400°F.
  2. Brown the ground chuck in a skillet and drain.
  3. In a casserole dish, layer tortillas, ground chuck, onion rings, bell pepper, jalapeno slices, refried beans, enchilada sauce, and cheese. You should have enough for at least 3-4 layers. If you have a some onion, bell pepper, jalapenos, or enchilada sauce left over, don't worry. In this recipe it is better to go easy on these ingredients. Less is more.
  4. Cover and bake at 400°F for about 50 minutes (bubbling). Remove the cover and bake an additional 10 minutes.
  5. Serve with a dollop sour cream.
Recipe Notes

NOTE: I just use a small amount of the drained fat from the ground chuck to grease the bottom of the casserole dish ... keeps the tortillas from sticking (as much).

CAUTION: The consistency of the canned refried beans can vary from soupy to "thick enough to cut with a knife". In the latter case, you may need to add a little more enchilada sauce to the recipe ... in other words ... use the entire can instead of just 90%.

P.S. There are all kinds of Enchilada Casserole recipes on the web ... some with interesting twists ... like topped with a few sliced black olives.

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