Enchilada Pie

Course : Beef
Serves: 6
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2 pounds ground beef
1 medium Onion -- finely chopped
1/2 teaspoon garlic powder
8 ounces tomato sauce
2 cups tomatoes -- diced, canned
4 ounces green chilies -- diced, canned
1 1/2 ounces taco seasoning mix
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chili powder
14 ounces tortillas -- corn (not chips)
1 can cream of chicken soup
3/4 cup milk
8 ounces cheddar -- shredded

Preparation / Directions:

Combine beef, onion and garlic powder in large skillet. Cook over medium heat until meat is browned, stirring to crumble. Drain well. Add next 7 ingredients, cook 5 minutes, stirring occasionally. Tear each tortilla into 8 pieces. Place half of tortilla pieces in a 9 x 13" baking dish, top with meat mixture. Arrange remaining tortilla pieces evenly over meat mixture. Combine soup and milk in a small bowl, mixing well. Pour over tortillas. Sprinkle cheese evenly over top. Bake at 350 for 45 minutes. Freezer notes. Assemble and freeze. I froze in five mini-loaf pans with the cheese already on top. It would not have to be layered to come up with the same result. Just combine all ingredients in freezer bag (without cheese) and label and freeze. Thaw overnight in refrigerator. Bake at 350 for about 55 minutes or until hot and bubbly.


Nutritional Information:

778 Calories (kcal); 48g Total Fat; (55% calories from fat); 34g Protein; 52g Carbohydrate; 134mg Cholesterol; 1489mg Sodium

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