"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Enchilada Pie Recipe

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This recipe for Enchilada Pie, by , is from The Stults Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Amy Stults
Added: Thursday, November 17, 2005


1 pound ground beef
1 medium yellow onion; chopped
1 (4-oz.) can mushrooms
1 (4-oz.) can chopped black olives
1/4 cup margarine
1 cup picante sauce
1/2 teaspoon garlic powder
1/2 teaspoon red pepper
1/2 teaspoon black pepper
1 (16-oz.) can refried beans
1 (8-oz.) can enchilada sauce
1 (10-count) package small flour tortillas
1/2 pound Cheddar cheese; shredded
1/2 pound Monterey Jack cheese; shredded

Preheat oven to 350 degrees. Brown the ground beef in a large skillet, stirring until crumbly, drain. Saute the onion, mushrooms and olives in the margarine in a medium skillet until tender. Add to the ground beef, mixing well. Add the picante sauce, garlic powder and red and black pepper; mix well. Cook over low heat for 15 minutes. Add the beans if desired. Layer half the enchilada sauce, half the tortillas, ground beef mixture, the remaining tortillas, the remaining enchilada sauce and the cheese in a 9x13 inch baking dish. Bake for 15 minutes or until cheese melts. Let stand for 5 minutes and cut into squares.

Personal Notes:
Personal Notes:
You can make this by rolling each enchilada separately or by layering.




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