Enchilada Pie Recipe

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Enchilada Pie

Barbara Block

By
@counterspace

Most men love this dish unless they are vegetarians!

This recipe was given to me by my mom, and I remember putting it in the oven for her when I was a teen in the late 60s to be done by the time she got home from nursing school.


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Prep:

20 Min

Cook:

30 Min

Ingredients

1 lb
leanest ground beef
1 can(s)
Mexicorn
6 large
corn tortillas
1 1/2 c
(approx) cheddar cheese
1 can(s)
tomatoe sauce
1 small can(s)
sliced black olives (optional)
1/2
onion, diced
chili powder to taste
salt and pepper to taste

Directions Step-By-Step

1
Preheat oven to 325 degrees.
2
In large frying pan chunk up and brown meat with the chopped onion until beef is browned and onion is clear in color.
3
Add the tomato sauce, drained Mexicorn, drained black olives (if desired), salt, pepper and chili powder. Let this mixture cook on medium low for a few minutes.
4
Spray Pam cooking spray or olive oil all around medium casserole dish,
5
Start layering your tortillas, meat mixture and cheese (in that order)in the casserole dish starting with a tortilla on the bottom and ending with cheese on top. There will be 6 layers in all.
6
Pour 1/3 c. water over the whole thing. Bake at 325 degrees for 30 minutes.
7
Serve with light sour cream and shredded lettuce or other salad. Enjoy! (recipe can be doubled. Use a 9x13 inch pan or 2 med. casseroles.)

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy