Enchilada Pie
Transform your taco night with this irresistible Enchilada Pie, a vibrant, family-friendly twist on classic enchiladas! Layered with bold flavors of seasoned ground beef or turkey, tender black beans, sweet corn, and zesty enchilada sauce, this dish is as easy to prepare as it is satisfying. Soft tortillas act as the perfect base for the hearty filling, all crowned with a generous layer of gooey, melted Mexican blend cheese. With just 20 minutes of prep and 30 minutes of baking, this one-dish wonder is ideal for busy weeknights or casual gatherings. Garnish with fresh cilantro and a dollop of sour cream for a show-stopping meal that pairs perfectly with a crisp side salad or homemade guacamole. Comfort food has never been this delicious—or this easy to make! Perfect for anyone searching for enchilada-inspired recipes, cheesy casseroles, or quick dinner ideas.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 pound Ground beef or turkey
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 2 cups Enchilada sauce
- 5 large Flour or corn tortillas
- 2 cups Shredded Mexican blend cheese
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C).
Heat olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and fully cooked, about 6–8 minutes. Drain any excess fat if needed.
Add the diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic, chili powder, ground cumin, and salt, cooking for another minute until fragrant.
Stir in the black beans and frozen corn. Mix well and remove the skillet from heat.
Spread a thin layer (about 1/4 cup) of enchilada sauce on the bottom of a 9-inch pie dish or round baking dish.
Place one tortilla at the bottom of the dish. Spread 1/3 of the meat mixture over the tortilla, followed by 1/4 cup enchilada sauce and 1/3 cup shredded cheese. Repeat the layering process (tortilla, meat mixture, sauce, cheese) until all ingredients are used, finishing with a tortilla topped with sauce and remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for another 10 minutes, or until the cheese is fully melted and bubbly.
Remove the enchilada pie from the oven and let it rest for 5 minutes. Garnish with chopped cilantro, if desired, and serve warm with sour cream on the side.
Nutrition Facts
Calories |
683 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.3 g | 48% | |
| Saturated Fat | 15.2 g | 76% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1468 mg | 64% | |
| Total Carbohydrate | 56.5 g | 21% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 6.4 g | ||
| Protein | 32.1 g | 64% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 377 mg | 29% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 701 mg | 15% | |
*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.
