Beef Enchilada Pie

Melissa Turner


Very easy and super yummy!

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30 Min


1 Hr




corn tortillas
1 c
beef broth
1 can(s)
ro-tel tomatoes and peppers
1 lb
ground beef
1 medium
onion finely chopped
4 clove
minced garlic
1 can(s)
tomato sauce (15 oz)
2 c
shredded cheddar cheese
1/3 c
fresh cilantro
1 Tbsp
chili powder
1 tsp
diced jalepeno (optional)
1 Tbsp
tobasco or similar hot sauce (optional)

Directions Step-By-Step

Preheat oven to 450 degrees. In a large skillet over medium high heat, brown tortillas on each side until is spotty brown. Transfer to a plate and repeat with all tortillas. Take four of the tortillas and cut or tear into small pieces. Process in a food processor with half of the Ro-Tel and half of the broth until smooth. Mixture will still have small bits of tortilla. Add mixture to a large bowl.
Brown ground beef and drain. Add to tortilla mixture.
Add 1 tablespoon of oil and onion to skillet and cook until onion is soft, about 5 minutes. Add garlic, chili powder and cumin and toss to combine. Stir in tomato sauce, remaining beef broth and the other half of the can of Ro-Tel. Reduce heat and simmer until mixture thickens, about 5 minutes. Remove from heat. Stir half of the tomato mixture into the beef and tortilla mixture. Add cilantro, one cup of cheese. Add jalapeno and Tobasco sauce to bowl if you want it spicy. Toss to combine.
Grease or spray a 2 quart casserole dish or a 9 x 9 baking pan, bottom and sides. Using half of the tortillas, arrange them in casserole so they cover the bottom. Spread meat mixture over tortillas. Cover with remaining tortillas. Spread remaining tomato sauce over tortillas and bake in 450 degree over until edges are bubbly, about 30 minutes. Top with remaining cheese and continue to bake until cheese is brown and bubbly, about 20 more minutes. Let rest about 15 mins before slicing.

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy