A Simple, But GREAT Mexican Dish!

What could have possibly motivated me to blog after such a long absence? Well, how about a great recipe for a home cooked Mexican dish! One of my barbers recently asked me to write this one down for him and since I finally had the chance to do so, I thought I'd share it with a slightly larger audience. This is one of my family's favorites and we either have a side of rice and beans or a green salad along with it. Either way, this is a nice, homey dish for cold, rainy evenings. Also, if you show up with this at a potluck, I promise it'll be a hit! Feel free to comment with any questions or suggestions.

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!