Enchilada Pie

Posted by on July 15, 2006 in Blog | 0 comments

Can ya’ll tell that I really like Tex-Mex????


  • cup chopped green or red bell pepper
  • 1 tbsp olive oil
  • 1 lb ground beef or turkey
  • 2 tsp ground cumin
  • 1 can (14.5 or 15 oz) cut tomatoes with garlic and onion
  • 1/2 cup enchilada sauce
  • 1 can (4 oz) chopped green chiles
  • 1 cup frozen corn kernels or 1 can of corn
  • 3/4 cup pitted black olives, sliced
  • Four 8-inch corn or flour tortillas
  • 1 bag (8 oz) shredded cheddar or Mexican-blend cheese
  • Optional accompaniments: sour cream, shredded lettuce, chopped tomatoes, additional black olives, salsa, etc.

  1. Have ready a 3-qt. baking dish
  2. Heat oil in skillet over medium heat. Add bell pepper and saute 3 – 4 minutes. Add beef or turkey and crumble-cook. Sprinkle with cumin; add tomatoes, enchilada sauce and chopped green chiles.
  3. Stir until simmering, then simmer 10 minutes. Remove from heat and stir in corn and olives.
  4. Heat oven to 350 degrees.
  5. To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half the remaining cheese, then the remaining tortilla.
  6. Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with the cheese and bake 10 minutes longer until cheese melts and filling bubbles. Let stand 5 to 10 minutes before cutting in wedges. Serve with optional accompaniments.

NOTE: I cannot find the tomatoes with garlic and onions, so I just add my own. I also used extra tortillas and omitted the black olives, but that’s just personal preference! You can make this ahead and freeze it. Yum!

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