Enchilada Pie

Have you ever seen a recipe online, in a cookbook or in a magazine and thought -- that looks easy and good, I must try it? Well, that was me recently. While reading Taste of Home Healthy Cooking, I saw a receipe for Enchilada Pie and it looked really good and was simple. I knew I would have to adapt it just a bit because it was a vegan recipe but no big deal. It was no big deal until I started making it and realized as I was combining ingredients that it was a recipe meant for a slow cooker! Since it was 6pm that wasn't going to happen and I had to adjust a bit more and then some more once I realized I didn't have enough corn tortillas. What an experiment this turned out to be! But it was well worth it! The meat mixture is tasty and could even be used for nachos or tacos.


Enchilada Pie
Adapted from: Taste of Home Healthy Cooking, Dec/Jan 2011 pg 42

1 pound ground turkey/beef -- pre-cooked with taco seasoning
1/2 of a small onion, diced
1 can (15oz) kidney beans, rinsed & drained
1 can (15 oz) black beans, rinsed & drained
1 can (10 oz) diced tomatoes and green chilies, undrained
1/2 cup water
1 1/2 t chili powder
1/2 t cumin
1/4 t pepper
1/8 t salt
12 corn tortillas (most small pkg have 10 in them)
2-3 cups shredded cheddar cheese

Pre-heat oven to 350. Spray a 9x13 casserole dish with non-stick spray.

In large skillet put taco seasoned meat and onion. Let cook for 5-7 mins (if meat is cold make sure it is warmed through). Add in drained beans, diced tomatoes/chilies, spices and water. Bring to a boil, once it reaches a boil, reduce heat and let simmer for 10-12 minutes.





Place 6 corn tortillas in dish, layer 1/2 of meat mixture on top and then 1/2 of cheese. Repeat with remaining tortillas, meat mixture and cheese. Bake for 20-30 minutes until it is heated all the way through and cheese is melted.








***Time Saving Tip***
Prepare meat mixture ahead of time and just layer with tortillas & cheese or have fully ready to go in the oven, store in fridge until you get home and just pop in the oven.

Pair with rice or chips and queso/quacamole.





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