Beef Enchilada Pie
By tasiahiceky
Grab your sombrero, and tote this made-for-a-crowd dish to your next potluck fiesta.
1 Picture
Ingredients
- 1 lb extra-lean (at least 93%) ground beef
- 1 medium onion, chopped (1/2 cup
- 1 can (10 oz) Old El Paso® red enchilada sauce
- 1/2 cup Green Giant® Niblets® frozen corn, thawed, drained
- 1can (4.5 oz) Old El Paso® chopped green chiles, drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 5 flour tortillas for burritos (from 11 oz package)
- 1 cup shredded Mexican cheese blend (4 oz)
- sour cream on side
Details
Servings 5
Level of difficulty Average
Preparation time 20mins
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
Step 2
Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.
Step 3
Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream
This casserole size holds the layered enchiladas together better than a larger casserole.
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