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Homemade Enchilada Pie photo

Enchilada Pie

This Enchilada Pie is a cheesy delight! Packed with layers of seasoned beef, beans, and gooey cheese, it's perfect for any gathering!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Sauce:
  • 2 tablespoons Flour
  • 3 tablespoons Chili Powder
  • 1 can Tomato Sauce 15-ounce
  • 1.5 cups Vegetable Stock
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • Salt to taste
  • Pepper to taste
For the Filling:
  • 1 pound Lean Ground Beef
  • 1 medium White Onion diced
  • 1 piece Green Bell Pepper diced
  • 3 cloves Garlic minced
  • 1 can Black Beans drained
For the Pie:
  • 2 pieces Corn Tortillas
  • 1 cup Pepper Jack Cheese shredded
  • 0.5 cup Monterey Jack Cheese shredded
  • 2 pieces Corn Tortillas for layering on top

Equipment

  • Large Skillet
  • Mixing Bowl
  • Baking Dish
  • Sharp Knife
  • Measuring cups and spoons

Method
 

Stepwise Method:
  1. 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.
  2. 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.
  3. Add the diced onion, diced green bell pepper, and minced garlic to the skillet. Sauté for about 5 minutes until the vegetables are tender.
  4. Stir in the drained black beans, mix well, and pour in the prepared sauce. Simmer for about 5 minutes.
  5. 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.
  6. Top with the last 2 tortillas and sprinkle with the remaining cheese.
  7. 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.
  8. 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.