Spicy Beef and Bean Enchilada Pie

Name: Spicy Beef and Bean Enchilada Pie
Prep time: 25 min
Cook time: 50 min
Total time: 90 min
Yield: ['8', '8 servings']
Cuisine: mexican
Ingredients: 1 pound ground beef; 0.5 cup diced onion; 2 cloves garlic, minced; 1 (15 ounce) can Tex Mex-style diced tomatoes; 1 (4 ounce) can chopped green chilies; 2 tablespoons chopped fresh cilantro; 1 (1 ounce) packet taco seasoning mix; 1 (20 ounce) can refried black beans; 2 (10 ounce) cans red enchilada sauce (such as Old El Paso®); 2 cups shredded pepperjack cheese; 2 cups shredded Monterey Jack cheese; 6 (8 inch) flour tortillas; 0.5 cup sour cream, or to taste

4.40 (47)

⏱ 90 mins 🍽 ['8', '8 servings'] 🌶 mexican 🏷 Main course

This satisfying Mexican dinner pie delivers a spicy kick from green chillies and pepperjack cheese. Layers of seasoned ground beef, creamy black beans, and two types of cheese are stacked between flour tortillas in a springform pan, then baked. The result is a hearty, sliceable casserole that serves eight. Allow time for it to cool slightly before slicing and serving with a dollop of sour cream. The total preparation and cooking time is around 90 minutes.

Ingredients

1 pound ground beef
0.5 cup diced onion
2 cloves garlic, minced
1 (15 ounce) can Tex Mex-style diced tomatoes
1 (4 ounce) can chopped green chilies
2 tablespoons chopped fresh cilantro
1 (1 ounce) packet taco seasoning mix
1 (20 ounce) can refried black beans
2 (10 ounce) cans red enchilada sauce (such as Old El Paso®)
2 cups shredded pepperjack cheese
2 cups shredded Monterey Jack cheese
6 (8 inch) flour tortillas
0.5 cup sour cream, or to taste

Method

Heat your oven to 400 degrees F (200 degrees C).
In a large skillet, cook the ground beef and diced onion until the meat is browned and broken up, which takes 7 to 10 minutes. Add the minced garlic and cook for about 30 seconds. Stir in the diced tomatoes, green chiles, cilantro, and taco seasoning mix, then take the skillet off the heat.
Combine the refried black beans with one can of red enchilada sauce in a bowl until the mixture is smooth.
In another bowl, mix together the shredded pepperjack cheese and Monterey Jack cheese.
Warm a cast-iron skillet and cook each flour tortilla for about 15 seconds on each side until they are just crisp.
Put one tortilla in the base of an 8-inch springform pan. Spread a good amount of the black bean mixture over it, followed by a layer of the beef mixture. Sprinkle 1 cup of the cheese blend on top, then pour over 1/4 cup of red enchilada sauce. Keep layering in this order-tortilla, beans, meat, cheese, sauce-ending with cheese and sauce on the final layer.
Cover the pan with foil and bake for about 40 minutes, until the cheese is bubbling. Let it cool for 15 minutes before serving with sour cream.

Nutrition (per serving)

Calories642 kcal

Fat36 g

Sugars3 g

Protein33 g

Sodium1684 mg

Recipe details

CategoryMain course

Cuisinemexican

AuthorKarla Smith