Can I use a different type of meat?

Yep. Feel free to swap the shredded beef with chicken, ground turkey, lean ground beef, or extra black beans + veggies for a vegetarian option.

Can I make this recipe in advance?

Absolutely! You can assemble the enchilada pie a day ahead, cover it with foil, and refrigerate it. When you're ready, bake it straight from the fridge, you might need to add a few extra minutes of cook time.

Can I freeze enchilada pie?

Yes, this recipe freezes well. Assemble the pie, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. To reheat, bake from frozen at 350°F for about 45-50 minutes. Don't forget to remove the plastic wrap!

How can I make this gluten-free?

Use 100% corn tortillas instead of a flour tortilla. Since they are smaller, you'll have to use 3-4 tortillas per layer.

How should I store the leftovers?

Store leftover enchilada pie in an airtight container in the fridge for up to five days.

I can't find corn salsa, what should I use instead?

You can use fresh or frozen corn kernels.

Absolutely Delicious Beef Enchilada Pie

Description

Layers of flavorful and tender beef, black beans, enchilada sauce and melty cheese, everything you love about enchiladas reimagined in pie form!

Ingredients

Units Scale

1 15oz jar red enchilada sauce
4 8-inch flour tortillas (soft taco size)
2 cups Mexican shredded beef
3/4 cup black beans
3/4 cup corn salsa (or frozen corn kernels)
2 cups leftover sauteéd peppers and onions (optional, if you have them)
8 oz grated Mexican blend cheese
toppings: sour cream, leftover queso sauce, avocado, tomatoes or salsa, green onions, cilantro, limes, tortilla chips, sliced black olives

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Instructions

Preheat oven to 350 degrees.
In a 10-inch cast iron skillet or oven safe skillet add a big spoonful of enchilada sauce and spread it all the way around the bottom of the pan. Add a tortilla, flipping it in the sauce so it gets coated in sauce. Next add a third of the shredded beef (about 3/4 cup), followed by ¼ cup black beans, ¼ cup corn salsa, a spoonful of sautéed veggies (if using) and a big handful of cheese. Add another tortilla and spoonful of enchilada sauce and repeat this layering two more times. Finish with the fourth and final tortilla and top with the remaining enchilada sauce and cheese.
Bake for 25-30 minutes. Let stand 5-10 minutes, slice and serve! Top with sour cream, avocado, green onions, cilantro, olives or leftover queso if you have it!

Notes

If you want to add veggies but don’t have any leftover: sauté ½ sliced sweet onion and 1 sliced sweet pepper in a swish of avocado oil for 10-15 minutes until softened and caramelized. Season with 1 teaspoon taco seasoning.

Refer to above blog post for process photos, expert tips and answers to frequently asked questions.

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Nutrition

Serving Size: 1/6 recipe
Calories: 395
Sugar: 3 g
Sodium: 987.1 mg
Fat: 17.6 g
Carbohydrates: 29.3 g
Fiber: 2.8 g
Protein: 29.6 g
Cholesterol: 80.6 mg