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5 from 1 vote

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. This casserole recipe is an easy twist on enchiladas without the hassle of rolling!
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mexican American, Tex Mex
Keyword: enchilada casserole, enchilada pie recipe
Servings: 6 people
Author: Alyssa Rivers

Ingredients

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
  • 6 six-inch corn tortillas
  • 6 six-inch corn tortillas
  • 2 cups shredded pepper jack cheese
  • 1 cup shredded Monterey jack cheese

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Prepare a 9x13-inch baking dish by spraying it with non-stick cooking spray. Set aside.

Enchilada sauce

  • In a medium-sized skillet, add ¼ cup olive oil, 2 Tablespoons Flour, and 3 Tablespoons Chili Powder. Whisk until it starts to brown and is fragrant.
  • Slowly whisk in 1 (15 ounce) can tomato sauce, 1 teaspoon cumin, 1 ½ cups vegetable stock, ½ teaspoon garlic powder, and ½ teaspoon onion powder. Whisk until it starts to thicken.
  • Remove from heat and season with salt and pepper to taste, set aside.

Filling

  • Heat a large skillet over medium-high heat, add 1 pound lean ground beef, and season it with 1 teaspoon salt and 1 teaspoon ground pepper. Cook the ground beef until it is browned.
  • To the skillet, add ½ medium white onion and 1 green bell pepper Cook until the onion is transparent. Add in 3 cloves garlic and 1 can black beans and cook for just about 2-3 minutes, stirring well.
  • Remove the beef and vegetable mixture from heat.
  • In a medium bowl, mix together the 2 cups shredded pepper jack cheese and 1 cup shredded Monterey jack cheese.
  • 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 six-inch corn tortillashey will slightly overlap.
  • Add half of the beef mixture in an even layer on top of the tortillas, and spread half of the cheese mixture on top of the meat.
  • Place another layer of 6 six-inch corn tortillas over the top of the cheese. Pour half of the enchilada sauce evenly over the tortillas.
  • Spread the remaining beef mixture over the tortillas and the remaining enchilada sauce over the beef. Sprinkle the rest of the cheese over the whole dish.
  • Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes or until the cheese begins to brown and bubble.
  • Remove the enchilada pie from the oven and let it rest at room temperature for about 10 minutes before serving.

Nutrition

Serving: 1serving | Calories: 562kcal | Carbohydrates: 35g | Protein: 35g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 1462mg | Potassium: 779mg | Fiber: 7g | Sugar: 5g | Vitamin A: 2154IU | Vitamin C: 22mg | Calcium: 507mg | Iron: 5mg

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