Beazell's Cook Book

Enchilada Pie by Amy A. Sosa

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Enchilada Pie  




3 pounds lean ground beef

1 large onion, chopped

1/4 cup flour

1 can stewed tomatoes, with green chilies, finely diced

2 cans tomato sauce

3-4 tablespoons chili powder

1/2 teaspoon oregano

Beazell's Cajun Seasoning, to taste

1 cup chopped cilantro

2 large packages cheddar and Mexican blend cheese, shredded

24 corn tortillas



Brown ground beef with chopped onions and drain fat. Return beef and onion mixture to pan with flour and mix thoroughly to thicken. Add tomatoes with chilies, tomato sauce, chili powder, oregano and Beazell’s Cajun Seasoning. Simmer uncovered for about 30 minutes on medium low heat. Add the cilantro to the meat mixture.

Preheat oven to 375 degrees.

Lightly grease a 13X9 casserole baking dish. Spread 6 corn tortillas to cover the bottom of the baking dish. Add 1/4th of the meat mixture in a layer over the tortillas. Sprinkle shredded cheese over the meat mixture then top with 6 more tortillas. Continue layering the meat, cheese and tortillas with the final layer of meat mixture on top of the last tortillas. Cover liberally with shredded cheese. Bake for approximately 25-30 minutes being careful that the cheese on top does not brown.

Goes well with Tex-Mex rice, pinto beans, black beans and garnished with cilantro, sour cream, avocado slices or guacamole.


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