Easy Enchilada Pie
Packed with bold Tex-Mex flavors, this Easy Enchilada Pie is the ultimate recipe for a quick, comforting dinner. Layers of zesty ground beef, black beans, sweet corn, and gooey Mexican blend cheese are nestled between soft corn tortillas and smothered in savory enchilada sauce for a dish that's as tasty as it is effortless to prepare. With just 15 minutes of prep time and a simple layering technique, this casserole-style pie is an ideal weeknight meal that delivers all the flavors of traditional enchiladas without the hassle of rolling them. Perfectly customizable and topped with fresh cilantro and sour cream, this recipe is guaranteed to be a family favorite. Use keywords like "easy weeknight dinner," "Tex-Mex comfort food," and "enchilada casserole" to save and share this winning dish!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 1 packet Taco seasoning
- 15 ounces Enchilada sauce
- 6 large Corn tortillas
- 2 cups Shredded Mexican blend cheese
- 1 cup Black beans (rinsed and drained)
- 1 cup Frozen corn kernels
- 2 tablespoons Fresh cilantro (optional, for garnish)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is browned and fully cooked, about 7-8 minutes. Drain any excess fat.
Stir in the taco seasoning and 1/4 cup of water, cooking for 1-2 minutes until combined and fragrant.
Add the black beans and corn to the skillet, stirring to combine. Remove from heat.
Spread a thin layer of enchilada sauce on the bottom of a 9-inch pie dish or baking dish.
Place 2 corn tortillas on top of the sauce, overlapping slightly to cover the dish.
Spread 1/3 of the meat mixture over the tortillas, then sprinkle with 1/3 cup of shredded cheese.
Drizzle 1/3 of the remaining enchilada sauce over the cheese layer.
Repeat the layering process two more times, finishing with a layer of cheese on top.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the enchilada pie rest for 5 minutes before slicing. Garnish with fresh cilantro, if desired, and serve with sour cream on the side.
Nutrition Facts
Calories |
3442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.6 g | 233% | |
| Saturated Fat | 86.6 g | 433% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 581 mg | 194% | |
| Sodium | 8882 mg | 386% | |
| Total Carbohydrate | 286.5 g | 104% | |
| Dietary Fiber | 49.2 g | 176% | |
| Total Sugars | 32.6 g | ||
| Protein | 173.3 g | 347% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2096 mg | 161% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3675 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
