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Enchilada pie

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Ingredients/Components

ground beef - 1 lb
olive oil - 1 Tbsp
ground cumin - 2 tsp
lettuce - 1 item
can chopped green chilies - 1 oz
black olives - 1 item
guacamole - 1 item
frozen corn kernels - 1 c
bag shredded Mexican cheese - 1 item
pitted black olives, sliced - 3/4 c
chopped green or red bell pepper - 1 c
can cut tomatoes with garlic and onions - 1 1/2
enchilada sauce can or jar - 1/2 c
8-inch corn or flour tortillas - 4 item
Accompaniments: sour cream

How to make enchilada pie:

Accompaniments: sour cream lettuce guacamole black olives Have ready a round 3-quart glass casserole baking dish. Heat oil in large deep skillet over medium heat. Add bell pepper and saut?� 3 to 4 minutes. Add meat and cook breaking up chunks, for 5 minutes or until meat is no longer pink. Sprinkle with cumin. Add tomatoes, enchilada sauce and chopped green chilies. Stir until simmering, then simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives. Heat oven to 350°.

To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and 1/3 the cheese. Top with another tortilla, the remaining filling, half the remaining cheese, then the remaining tortillas. Cover and bake 30 minutes. Sprinkle with remaining cheese and bake 10 minutes until cheese melts and bubbles. Let stand 5 to 10 minutes and serve with accompaniments.

Recipe categories: Main dish, One Dish meal, Savory pies.

Rating:

4.3

Average rating: 4.3, total votes: 6

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