Enchilada Pie
Looking for a comforting dish that combines all the flavors of enchiladas into a delicious pie? Look no further! This Enchilada Pie is perfect for family dinners or casual get-togethers with friends. With layers of seasoned ground beef, beans, tortillas, and a hearty blend of cheeses, this dish is sure to satisfy even the heartiest of appetites. The best part? It’s simple to make and can be customized to suit your taste. So, roll up your sleeves and get ready to indulge in a cheesy slice of heaven!
Why This Recipe is a Keeper
Enchilada Pie stands out for several reasons. First, it’s a one-dish wonder, which means less cleanup for you after a delicious meal. Second, the layers of flavor from the spices, cheese, and fresh vegetables create a taste sensation that will have everyone asking for seconds. Finally, it’s incredibly versatile. You can adjust the ingredients based on what you have on hand or your dietary preferences. What more could you want from a dinner recipe?
Ingredient Notes
- Olive Oil: This adds richness and helps sauté the vegetables and ground meat.
- Flour: Used to thicken the enchilada sauce.
- Chili Powder: The star of the show, giving a warm and slightly spicy flavor.
- Tomato Sauce: Provides a base for the sauce, adding moisture and flavor.
- Vegetable Stock: Enhances the sauce’s depth; feel free to use chicken stock if preferred.
- Cumin: Adds an earthy, warm flavor that complements the chili powder.
- Garlic Powder & Onion Powder: For extra flavor in the meat mixture.
- Salt & Pepper: Essential seasonings to taste.
- Lean Ground Beef: A great source of protein; you can substitute with ground turkey or a plant-based alternative if desired.
- Medium White Onion: Adds sweetness and depth to the filling.
- Green Bell Pepper: For a fresh crunch and vibrant color.
- Garlic: Fresh garlic elevates the flavor profile.
- Black Beans: Adds protein and fiber; can be replaced with pinto beans if preferred.
- Corn Tortillas: The base of the pie, creating layers that hold everything together.
- Pepper Jack Cheese: For a spicy kick; Monterey Jack cheese adds creaminess.
Recommended Tools
- Large Skillet: For cooking the beef and vegetables.
- Mixing Bowl: To combine the sauce ingredients.
- Baking Dish: A 9×13 inch dish works perfectly for layering the pie.
- Sharp Knife: Essential for chopping vegetables.
- Measuring Cups and Spoons: For precise ingredient measurements.
Stepwise Method: Enchilada Pie
Step 1: Prepare the Sauce
In a mixing bowl, whisk together 2 tablespoons of flour, 3 tablespoons of chili powder, 1 (15-ounce) can of tomato sauce, 1 ½ cups of vegetable stock, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. Season with salt and pepper to taste. Set aside.
Step 2: Cook the Beef Mixture
In a large skillet, heat 1 cup of olive oil over medium heat. Add 1 pound of lean ground beef, 1 teaspoon of salt, and 1 teaspoon of ground pepper. Cook until the beef is browned, breaking it apart as it cooks. Drain excess fat if necessary.
Step 3: Add Vegetables
To the skillet with the cooked beef, add 1 medium white onion (diced), 1 green bell pepper (diced), and 3 cloves of minced garlic. Sauté for about 5 minutes, or until the vegetables are tender.
Step 4: Incorporate Black Beans
Stir in 1 (15-ounce) can of drained black beans, mixing well to combine all ingredients. Pour in the prepared sauce and simmer for about 5 minutes, allowing the flavors to meld.
Step 5: Assemble the Pie
Preheat your oven to 350°F (175°C). In a greased baking dish, place 2 of the corn tortillas at the bottom. Layer half of the beef and bean mixture over the tortillas, followed by 1 cup of shredded pepper jack cheese and ½ cup of shredded Monterey jack cheese. Repeat the layers with 2 more tortillas, the remaining beef mixture, and more cheese.
Step 6: Top with Remaining Tortillas and Cheese
Finish with the last 2 tortillas on top, then sprinkle the remaining cheese over the tortillas.
Step 7: Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Step 8: Serve
Once baked, let the Enchilada Pie cool for a few minutes. Then, cut into squares and serve warm. Enjoy with your favorite toppings like sour cream, salsa, or avocado!
Swap Guide
- Ground Beef: Substitute with ground turkey, chicken, or a plant-based ground meat alternative.
- Cheese: Use any cheese you prefer; cheddar or a vegan cheese can work well.
- Tortillas: Flour tortillas can be used instead of corn for a different texture.
- Vegetables: Feel free to add or replace with your favorite veggies like zucchini or spinach.
What Could Go Wrong
Making Enchilada Pie is generally straightforward, but here are a few common pitfalls:
- Too Watery: If your sauce is too thin, it can make the pie soggy. Ensure to whisk the flour well and allow the sauce to simmer to thicken.
- Burnt Cheese: Keep an eye on the pie as it bakes; if the cheese is browning too quickly, cover it with foil until the end of the baking time.
- Undercooked Meat: Ensure the ground beef is fully cooked and browned before adding the vegetables.
Make-Ahead & Storage
This Enchilada Pie is perfect for meal prep! You can assemble it a day in advance and store it in the fridge until you’re ready to bake. Alternatively, you can bake it and store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and warm in the oven at 350°F (175°C) until heated through.
Quick Questions
Can I use other types of beans?
Absolutely! Pinto beans or kidney beans would also work well in this recipe.
Is this recipe spicy?
The spice level can be adjusted based on the amount of chili powder and pepper jack cheese you use. For a milder version, opt for mild cheese and reduce the chili powder.
Can I freeze this Enchilada Pie?
Yes! You can freeze the assembled pie before baking. Wrap it tightly in foil and it will keep in the freezer for up to 3 months. Bake directly from frozen, adding extra time to the baking process.
What toppings go well with Enchilada Pie?
Top with sour cream, fresh cilantro, avocado, or salsa for added flavor and freshness!
What to Make After This
Final Thoughts
Enchilada Pie is a delicious and hearty dish that brings the flavors of traditional enchiladas to the table in a new and exciting way. Not only is it easy to make, but it’s also a great way to feed a crowd or meal prep for the week ahead. With its layers of seasoned beef, beans, and gooey cheese, you’re sure to delight everyone at the dinner table. So go ahead, give this Enchilada Pie a try and enjoy every cheesy, flavorful bite!
Enchilada Pie
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the flour, chili powder, tomato sauce, vegetable stock, cumin, garlic powder, onion powder, and season with salt and pepper to taste. Set aside.
- In a large skillet, heat olive oil over medium heat. Add the ground beef, salt, and pepper. Cook until browned, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the diced onion, diced green bell pepper, and minced garlic to the skillet. Sauté for about 5 minutes until the vegetables are tender.
- Stir in the drained black beans, mix well, and pour in the prepared sauce. Simmer for about 5 minutes.
- Preheat your oven to 350°F (175°C). In a greased baking dish, layer 2 corn tortillas at the bottom, half of the beef and bean mixture, 1 cup of shredded pepper jack cheese, and ½ cup of shredded Monterey jack cheese. Repeat the layers.
- Top with the last 2 tortillas and sprinkle with the remaining cheese.
- Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
- Let the pie cool for a few minutes, then cut into squares and serve warm with your favorite toppings.
Notes
- Feel free to customize the pie with your favorite vegetables or proteins!
- For a spicier kick, increase the amount of chili powder.
- Assemble the pie ahead of time and store it in the fridge until ready to bake.
