Enchilada Pie

So, the beginnings of this post have been sitting in my drafts folder since May 19th, and it dawned on me today that I hadn’t actually posted it yet!  Which is a shame, because this is one of the better recipes I’ve made in a long time.  Unfortunately, I don’t have much commentary on this since we ate it almost 2 months ago, but trust me when I say it is absolutely fantastic, and relatively healthy (and tastes even better as leftovers!).  I will be adding this to our meal rotation again here soon!

Cat and Mo’s Enchilada Pie

1 pound lean ground beef
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 (10-ounce) can enchilada sauce
1 (15-ounce) can black beans, drained and rinsed
Kosher salt
1 cup light sour cream
1 (4-ounce) can chopped green chiles, drained
1/2 cup chopped fresh cilantro
1 1/2 cups salsa
1 Tbsp pure chile powder
1 1/2 tsp ground cumin
3 cups broken tortilla chips (about the size of corn chips)
2 cups grated light cheddar cheese

Preheat the oven to 400.

In a large skillet over medium-high heat, cook the beef, onion, and garlic until the vegetables are soft and the beef is just slightly pink, 6 to 8 minutes.  Add the enchilada sauce and black beans, reduce the heat to low, and simmer for 10 minutes.  Taste adn add salt if you like.

Meanwhile, in a food processor or blender, blend the sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth. 

Spoon half of the meat-bean mixture into a 9 x 13 inch pan or large casserole dish.  Top with 1 1/2 cups of the smallest broken chips and 1 cup of the cheese.  Cover the chips and cheese with the remaining meat-bean mixture.  Spoon on the sour cream mixture and gently spread it to cover the meat in an even layer.  Top with the remaining 1 1/2 cups chips and remaining 1 cup cheese.  Cover with aluminum foil and bake for 20 minutes.  Serve warm.

Source:  Adapted from Cat Cora’s Classics with a Twist, page 151

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