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Enchilada Pie Recipe

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This recipe for Enchilada Pie is from Our Pennsylvania Roots Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef or ground turkey
2 tsp. ground cumin
1 jar (l6 oz.) thick and chunky salsa
1 c. chopped fresh tomato
1 can (4 oz.) chopped green chiles
1 c. frozen corn kernels
3 flour tortillas (8 inch diameter)
1 pkg. (8 oz.) light 4-cheese Mexican blend
Toppings: sour cream and chopped tomato
Directions:
Directions:
Heat oven to 350 degrees. Coat a 9-10 inch deep dish pie plate or a round 2 1/2-3 quart casserole with nonstick cooking spray.
Brown meat and cumin about 5 minutes or until meat is no longer pink.
Stir in salsa, tomato, chiles and corn. Bring to a simmer and cook 10 minutes.
Put 1 tortilla in bottom of prepared pie plate. Spread with 1/2 meat mixture, then sprinkle with 1/3 of the cheese. Repeat layers using 1/2 of the remaining cheese. Top with remaining tortilla and cover with foil.
Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 more minutes or until cheese melts. Let cool 5 to 10 minutes before cutting in wedges.
Serve with toppings.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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