Enchilada Pie

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Ingredients

2 tablespoons Texas Red
1 pound ground beef, chicken or turkey
1 cup chopped onion
1 tablespoon butter
1 tablespoon minced garlic
1 ½ tablespoon all-purpose flour
1 cup lower-sodium beef broth
1 (8 ounces) can tomato sauce
4 (8 inch) flour tortillas
1/3 cup shredded pepper jack cheese
salt to taste
Optional: black beans, corn, chopped green chilies

Recipe Info

Difficulty Level: 
Easy
Prep Time: 
5 minutes
Cook Time: 
20 minutes
Total Time: 
25 minutes
Serving size: 
4

Directions

1. Preheat oven to 400ºF.
2. Heat a large nonstick skillet over medium-high heat. Add the beef, onion, and 1 tablespoon of Texas Red to pan. Cook until browned, about 6 minutes, stirring to crumble. Salt to taste. Set aside.
3. In a medium saucepan, melt butter over medium-high heat. Add the garlic and sauté for 1 minute. Add the flour and whisk for cook for 1 minute or until browned, whisking constantly. Add in the broth, tomato sauce, and the remaining tablespoon of Texas Red seasoning. Bring to a boil and cook for 2 minutes, stirring occasionally. Salt to taste.
4. Stir in 1 ½ cups of the tomato mixture to the beef mixture, reserving ½ cup of tomato mixture.
5. Add 2 tablespoons of the tomato mixture to the bottom of a 9 inch pie plate or cast iron skillet. Layer pie starting with 1 tortilla, topped with 1 cup of the beef mixture. Repeat the beef and tortilla layers, ending with a tortilla. Spread the reserved tomato mixture over the tortilla. Cover with cheese.
6. Bake for 15 minutes, or until the cheese melts. Cool slightly, and slice in 4 wedges.

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Recipe Tip:
You can use ground chicken or turkey, and chicken broth for a lighter version. You can use whole wheat tortillas. And you can add whatever you want to the mixture – for me I added black beans and corn.

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