Robin's Enchilada Pie
|1 lb||Lean ground beef|
|1 lb||ground pork|
find more delicious recipes at www.porkbeinspired.com
|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|
|12||fresh corn tortillas|
|1 can(s)||Las Palmas Enchilada sauce|
|Frying oil for tortillas|
|1||yellow onion diced|
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.
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!
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