Last week I shared a homemade enchilada sauce recipe with you, and here is one way you can use it. This enchilada pie is layered with corn tortillas, refried beans, and sauce. Cheese would be a welcome addition, if you eat dairy. I only eat goat cheese, and so I added a little to the top. But cheddar or Mexican cheese between layers would be great also.
It won’t win awards for being pretty, but my family sure enjoyed it. Let the whole thing sit for a little after it bakes before you try cutting into it. A serrated knife works best, and an electric knife does a very neat job of cutting.
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 cloves garlic, minced
- 1 cup enchilada sauce, divided
- 5 corn tortillas
- 1 can refried beans
- In a skillet, cook the ground beef and onions until done.
- Add the garlic and cook one minute more. Drain.
- Add ½ cup enchilada sauce to the meat and heat through.
- Heat the refried beans until hot.
- Place 2 corn tortillas (on on top of the other) on the bottom of a greased pie dish.
- Spread about ⅓ of the beans over the tortillas.
- Add about one third of the meat mixture.
- Repeat layers two more times using only one corn tortilla.
- Top with the last corn tortilla and pour the remaining ½ cup enchilada sauce over top.
- Bake at 350° for 30 minutes.