Robin's Enchilada Pie

Robin Hearon Recipe

By Robin Hearon RobinHearon

Prep Time:
Cook Time:

This Enchilada pie is a family favorite that was modified from a recipe given to my mother from a coworker over forty years ago. It is actually laid out much like lasagna so it's a lot less work that traditional enchiladas.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a delightfully filling dish.  The blend of meat and spices make for an authentic Mexican flavor that's sure to put a smile on your face!


1 lb
Lean ground beef
1 lb
ground pork
16 oz
Medium cheddar cheese
16 oz
Monterey pepper jack cheese
8 oz
small curd cottage cheese
8 oz
sour cream
1 can(s)
sliced black olives
green onions (garnish)
chopped cilantro (garnish)
1 large
fresh tomato diced (garnish)
salt, pepper, cumin and garlic to taste
fresh corn tortillas
1 can(s)
Las Palmas Enchilada sauce
Frying oil for tortillas
yellow onion diced

Directions Step-By-Step

Brown the ground beef and ground pork with diced onion, season with the spices, drain off any fat and set aside.

Fry the corn tortillas whole and flat until crispy, drain on paper.

Grate the two cheeses and set aside about 1/4 for the top. Combine the sour cream and cottage cheese to the large amount of cheddar and jack cheeses in a bowl.

Line the bottom of a deep baking dish with a small amount of Enchilada sauce and add a layer of fried tortilla.

Add a layer of the meat mixture.

Add another layer of tortillas and sauce.

Add a layer of the cheese mixture.

One more layer of tortillas, sauce, remaining cheese, green onions, cilantro and tomatoes for garnish.

Bake @ 350 degrees for about 30 minutes and serve

About this Recipe

Main Ingredient: Beef
Regional Style: Mexican
Collection: Fiesta Time!
Other Tag: Quick & Easy
Hashtag: #comfort-food

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Kaye Dunn Dollmakervbar
Jan 31, 2015
Really good recipe! There are only two of us at home, so I halved the recipe and we shared some with our friends up the road from us. I used a pound of ground beef and left off the pork. Didn't have cottage cheese, so I used up some Ricotta that needed using. Didn't have the green onion or fresh tomato so just used the black olives. We have enough left for tomorrow. Thanks for the recipe and congrats on your Blue Ribbon, how exciting!!
Jan 31, 2015 - Kaye Dunn shared a photo of this recipe. View photo
Feb 9, 2014 - Jeanne Collins shared this recipe with discussion group: Casseroles that DON'T use canned soup!
Leslie Rush whystimpy
Feb 3, 2014
I made this for Saturday lunch along with refried beans for two ladies and five men who had been splitting wood for hours. They all loved it and one young man asked for the recipe three times. It was very easy (I also used precooked shells to save time) and no one knew it. We had just enough leftovers for hubby's lunch the next day. Thank you!
Leslie Rush whystimpy
Feb 3, 2014
I tried this recipe and say it's Family Tested & Approved!