Tuesday, October 27, 2009

Enchilada Pie

This is a recipe I had forgotten about until I noticed the few leftover tortillas. Is it like that at your house, one meal uses up most, but not all, of the tortillas and what remains is only enough to ensure bickering among the eaters at the smorgasbord meal? Try the following recipe next time and see if your diners have smiles.

Enchilada Pie
Olive Oil
1 cup chopped red or green pepper
1 lb ground beef
2 tsp cumin
1 can (15oz) diced tomatoes (seasoned kind if you desire)
1/2 cup enchilada sauce
1 can (4 oz) chopped green chiles (I frequently leave these out because I never think to buy them)
1 cup frozen corn
4-6 tortillas
8oz shredded cheese (your choice of kind)

Heat oven to 350 degrees F.

Saute peppers in heated oil, add ground beef and cook until no longer pink. Stir in cumin, tomatoes, enchilada sauce and chiles. Simmer for 10 minutes. Turn off heat and stir in corn.

Line bottom of baking dish (I use my Pampered Chef Deep Covered Baker) with two tortillas. Top with some of the meat mixture, then sprinkle on the cheese. Top with two more tortillas, more meat, more cheese, and layer again, ending with a top layer of tortillas (I think last night I used 8 total). Cover with lid or foil and bake for 30 minutes. Uncover, sprinkle on more cheese and bake for an additional 10 minutes. Cool 5-10 minutes before cutting. Serve with toppings like sour cream, chopped tomatoes, onions, lettuce, whatever you like.

Last night I made this and added a can of black beans (undrained) when I added the tomatoes, sauce, etc, and I didn't use chiles. I also make my own enchilada sauce, (recipe follows) adding all of it, which I realize now was more than necessary and made ours more soupy, but it was still tasty! Let me know if you try this recipe and what you think.

Enchilada Sauce
olive oil
1 onion chopped
1/2 green pepper, chopped
1 can (15oz) tomato sauce
1 can (4oz) green chiles
2 tsps chili powder
1 tsp sugar
1/2 tsp garlic powder

Saute onion and pepper in oil until tender. Add remaining ingredients and simmer for a few minutes.


Susan said...

You think MY children would bicker over who gets the last tortillas? Welllll.....

There's something that always confuses me about lining the bottom of a rectangular pan with round tortillas. Do you cut them and puzzle-piece them to fit and fill up corners? Or do you just leave the corners unlined? Or do you use a dish that is oval? What about where the tortillas overlap? Am I being too OCD?

Glenda said...

Tsk, tsk, tsk Susan, make me think.....

Well, hmmm,.....I just let them overlap in the center. When I've used a longer rectangular dish, I have cut and pieced and I've let it open. With my deep dish baker it isn't as long of a rectangle so two tortillas covered it with overlap in the center and a smidgen up the side (I used Aldi's flour tortillas).

Does that help?

Katie said...

Josh and I just had the enchilada pie for lunch today. DELICIOUS! I was so excited to give it a try, and it definitely lived up to my expectations. However, while I was working on it, my mom called. I hadn't talked to her in a while and I guess I was distracted because when I took the dish out of the oven I looked on the counter and saw some frozen corn, neatly measured to 1 cup, still sitting there. :) Oops! So...I just steamed the corn and served it on the side. It worked out great! Oh, and I just let the tortillas overlap and didn't even think twice...what does that say about me!? :)
Thanks for your blog, Glenda. I always love seeing what you have to say! I hope you are all doing well. We are really enjoying vicarage and Caleb is growing, growing, growing! Take care!!

Katie said...

OH, yeah, and this is Katie SKOGEN. Sorry I left that out! See ya!