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Beef Enchilada Pie

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  • Prep 25 min
  • Total 1 hr 10 min
  • Ingredients 11
  • Servings 6
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by Qué Rica Vida Cocina
Updated May 31, 2024
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Ingredients

  • 1 lb extra-lean ground beef (at least 80% lean)
  • 1 medium onion, chopped (1/2 cup)
  • 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1/2 cup frozen corn, thawed, drained
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 5 tortillas from 1 package (11 oz) Old El Paso™ Flour Tortillas for Burritos (8 Count)
  • 1 1/2 cups from 1 package (7 oz) Old El Paso™ Shredded Mexican Style 4 Cheese Blend
  • Chopped fresh cilantro, if desired
  • Sour cream, if desired

Directions

  •  
    1
    Heat oven to 350° F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat for 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
  •  
    2
    Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and 1/4 cup of the cheese.
  •  
    3
    Bake uncovered for 30 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 10 minutes longer or until cheese is melted. Cool 5 minutes before cutting into slices. Garnish with cilantro and serve with sour cream.

Nutrition Information

No nutrition information available for this recipe
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