Wednesday, December 18, 2013

Enchilada Beef and Bean Pie

 I actually made this enchilada pie with the leftovers I had after a Taco Night party at my house for my kids and their cousins.  I wanted to make something different from the night before and I needed to use up a lot of tortillas that I had leftover. This pie was so fun to make as it was to eat.  You will need a spring form pan to create this pie for best results.

2 packages of 8 inch flour tortillas
taco meat filling (see recipe below)
refried bean filling (see recipe below)
2 cups shredded cheddar or Mexican blend cheese

Sliced green onions
sour cream

Ingredients and Directions for Taco Filling:
1lb lean ground meat (beef, chicken, pork or turkey)
2 jalapenos seeded and chopped
1 onion chopped
2-3 Tbs store bought Taco seasoning (I used McCormick brand)
1-2 tsp of ground cumin
1 tsp of garlic powder
1 tsp of red chili flakes (or to taste)
Salt and Pepper to taste
1 (15oz) can diced tomatoes

Directions: Brown meat with a little salt and pepper. Then add onions and jalapeno and finish browning meat.  Next add seasoning: taco seasoning, cumin, garlic powder, red chili flakes. Saute for 1-2 minutes.  Then add one can of diced tomatoes.  Saute for another 5-7 minutes.  Taste for seasoning.

Ingredients for Refried Bean filling:
1 can fat free refried beans
1/4 salsa
1/2 tsp cumin powder
red chili flakes to taste

Directions:  Mix all ingredients together and heat through. 

Directions for Enchilada Pie: 
Take a few tortillas and rip in half.  Layer the 9 inch spring from pan by putting half pieces around the sides and then placing a whole tortilla on top as shown.
 Layer with cooled taco filling and cheese. Top with the same tortilla layering as shown above.  Do a layer of refried beans and cheese for next layer.   Repeat layers.

 The top layer should be meat filling and cheese.  Place spring form pan on a cookie sheet and bake for 30 minutes in a 350 degree oven.  Allow pie to cool for 30 minutes before slicing. Enjoy.

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