Beef Enchilada Pie
Recipe Note: Measurements are not exact.
I typically “wing it” and try to go by taste.
2 lbs. lean ground beef (90% lean or
better)
12 – 14 Corn tortillas
4 cups grated Mild or Sharp Cheddar (or
Mexican cheese blend)
1 Large white onion (Chopped/Diced)
2 – 3 large cloves of garlic finely
chopped
1 can diced tomatoes (drained)
2 cans tomato sauce
1 – 2 tbsp. Olive Oil
Salt (to taste)
Black Pepper (to taste)
1 Tbsp. of Knorr Chicken Bouillon (or 2
small cubes dissolved in very little warm water, if you don’t have the powder
form)
Chili powder – approximately 2 or 3
tbsp.
Ground Cumin – approximately ½ tsp.
Crushed Red Pepper (optional and to
taste)
In a large skillet or pot, coat the bottom
of the pot/pan with the olive oil and put on medium heat. Add the chopped white
onion and garlic and allow to cook for a minute or so before adding the ground
beef.
When you start browning the ground beef,
season it with the Knorr, black pepper, and salt. Take it really easy on the salt
to start, because the Knorr is already salty. Also add the ground cumin and
chili powder, again taking it easy on the amounts as this is also subject to
your own tastes. Remember, you can always add more at the end. Also add the
crushed red pepper at this point, if you’ve chosen to include it.
Once the ground beef has really started
to brown, add the can of diced tomatoes (drain the liquid from the can first)
and 1 can of tomato sauce. Lower the heat to a low to low-medium heat and allow
it all to simmer (covered) for about 10 - 15 minutes, stirring occasionally.
This is a good time to taste and make any spice adjustments. Also, feel free to add diced green chiles or
jalapenos or something else that you think might enhance the dish or that you
just like.
As the beef simmers, coat the bottom of
a large baking dish/pan (9” x9” or 11” x 7”) with a very thin layer of olive
oil or a non-stick cooking spray. In a large or shallow bowl, pour in the other
can of tomato sauce and a tiny bit of water (a couple of tbsp. or so). You’re
going to dip each corn tortilla in to the tomato sauce for a very light coat of
sauce first, then layer the bottom of the pan with the tortillas. It should
only take about 6 or 7 tortillas to do this and feel free to tear 1 or 2 in
half to make them fit correctly to completely cover the bottom of the baking
pan.
Once the ground beef is done (allow to
cook uncovered for a few minutes if it’s too saucy), you will then spoon in
about half of it in to the baking dish and spread over your first layer of corn
tortillas. Next, spread a layer of grated cheese over the layer of ground beef.
Repeat this entire process with another layer of corn tortillas, ground beef
and cheese. Cover with aluminum foil and bake at 350 degrees for 20 - 25
minutes or so.
Enjoy!