"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Enchilada Pie Recipe

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

Lois Vollmer
Added: Saturday, July 16, 2005


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

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:




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