Easy Enchilada Pie: A Crowd-Pleasing Twist on a Classic Favorite
Growing up, my family had a tradition of gathering every Sunday for a big meal. My grandmother would whip up her famous enchiladas, filling the house with the most delightful aromas. As I got older, I wanted to create a dish that captured that same warmth and nostalgia but with a twist. Enter the Easy Enchilada Pie—a dish that combines the comforting flavors of enchiladas with the ease of a pie. It’s become a staple in my home, perfect for gatherings and weeknight dinners alike.
What Makes It Special
This Easy Enchilada Pie stands out for several reasons:
- Layered Goodness: Unlike traditional enchiladas, this pie allows for layers of flavor, making every bite a delightful surprise.
- Quick and Simple: With minimal prep time and straightforward steps, it’s perfect for busy weeknights or last-minute gatherings.
- Customizable: You can easily adapt the ingredients to suit your taste or dietary needs, making it a versatile dish for everyone.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 6
- 1 lb ground beef or turkey
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (10 oz) enchilada sauce
- 1 cup corn kernels (fresh or frozen)
- 2 cups shredded cheese (cheddar or Mexican blend)
- 6 flour tortillas
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Let’s Get Cooking
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Preheat your oven to 350°F (175°C).
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In a large skillet, brown the ground beef or turkey over medium heat. Drain any excess fat.
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Add the black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper to the skillet. Stir until well combined and heated through.
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In a greased pie dish, layer two tortillas at the bottom, overlapping them slightly.
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Spread half of the meat mixture over the tortillas, then sprinkle with a third of the cheese.
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Repeat the layering process with two more tortillas, the remaining meat mixture, and another third of the cheese.
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Top with the last two tortillas and the remaining cheese.
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Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
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Let it cool for a few minutes before slicing. Garnish with chopped cilantro if desired.
Helpful Hints & Variations
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For a vegetarian version, substitute the meat with sautéed mushrooms or extra beans.
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Add some diced bell peppers or jalapeños for an extra kick!
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Serve with a side of guacamole or sour cream for added creaminess.
What to Serve With It
- Mexican rice
- Refried beans
- Fresh garden salad with lime vinaigrette
- Margaritas or iced tea
FAQs
Q: Can I make this ahead of time?
A: Absolutely! You can prepare the pie a day in advance and store it in the refrigerator. Just bake it when you’re ready to serve.
Q: Can I freeze leftovers?
A: Yes! This dish freezes well. Just wrap it tightly and store it in the freezer for up to three months.
The Heart of the Dish
This Easy Enchilada Pie is more than just a meal; it’s a way to bring people together. Whether it’s a casual weeknight dinner or a festive gathering, this dish is sure to please everyone at the table. I love how it captures the essence of my grandmother’s cooking while allowing me to put my own spin on it. It’s a reminder that food is not just about sustenance; it’s about love, memories, and sharing moments with those we cherish.
Your Turn
I invite you to try this Easy Enchilada Pie in your own kitchen! Feel free to tweak the ingredients to make it your own, and don’t forget to share your experiences and variations with me. Happy cooking!
Easy Enchilada Pie: A Crowd-Pleasing Twist on a Classic Favorite
Ingredients
- 2 cups cooked Mexican rice
- 1 can refried beans
- 1 lb ground beef or turkey
- 1 can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 2 cups enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- Salt to taste
- Pepper to taste
- 6 flour tortillas
- 2 cups shredded cheese (cheddar or Mexican blend)
- Chopped cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef or turkey over medium heat. Drain any excess fat.
- Add the black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper to the skillet. Stir until well combined and heated through.
- In a greased pie dish, layer two tortillas at the bottom, overlapping them slightly.
- Spread half of the meat mixture over the tortillas, then sprinkle with a third of the cheese.
- Repeat the layering process with two more tortillas, the remaining meat mixture, and another third of the cheese.
- Top with the last two tortillas and the remaining cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before slicing. Garnish with chopped cilantro if desired.
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