Enchilada pie is one of those go-to recipes that you keep handy because it’s so easy to make. Whenever I’m running late or behind schedule I often reach for this recipe because it’s wholesome, tasty, and very simple to throw together. Before you know it you’ll be shouting, “dinnertime!”
Check out what my pals over at Food.com had to say about this recipe:
A simple inexpensive family dinner with mild flavors. Note recipe makes 3 casseroles, 4-5 servings each, for freezing, but recipe is easily cut down for immediate cooking.
That’s okay, I love spicy foods and would prefer to use the hot enchilada sauce but we need to keep the heat turned down a bit because of the kiddos.
Ingredients
3 lbs ground beef
3 onions, chopped
3 teaspoons Morton salt
1 teaspoon pepper
3 tablespoons McCormick chili powder
24 ounces tomato sauce
18 corn tortillas, spread with butter (I spray with a little cooking spray)
12 ounces black olives, drained and chopped (I use 3 cans sliced olives, drained)
3 cups Kraft sharp cheddar cheese, shredded
1 1⁄2 cups water
Instructions
Brown ground beef and onion; add seasonings and tomato sauce.
In 3 2-quart casserole dishes (I use 3 square foil pans for freezing), alternate layers of tortillas (can be cut into 1-inch pieces), meat sauce, olives and cheese.
Add 1/2 c water to each casserole. Cover tightly. Label and freeze. Thaw casserole completely.
Bake at 400 degrees for 20 minutes.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Serve this meal with refried beans and Spanish rice.
Thank you to Food.comfor this great recipe.
enjoyed reading your meat enchilada….I make this using chopped canned green chile and using rotisserie chicken instead of beef. It is company and family and potluck friendly
enjoyed reading your meat enchilada….I make this using chopped canned green chile and using rotisserie chicken instead of beef. It is company and family and potluck friendly. because I live in NM which is known for its chile, we use both red and green for enchiladas…..but not at the same time LOL!