Enchilada Pie

Recipe courtesy Rachel Clark

Show: Episode:

Rated 3 stars out of 5
  • Rate This Recipe
  • Read 32 Reviews
Total Time:
1 hr 10 min
Prep
40 min
Cook
30 min
Yield:
6 to 8 servings
Level:
Easy
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

Ingredients

  • 1 pound ground chuck
  • 1 onion, chopped
  • 1 (14 1/2-ounce) can cream of mushroom soup
  • 2 small cans diced green chilies
  • 1 (14 1/2-ounce) can whole tomatoes, crushed
  • 1 (14 1/2-ounce) can tomato sauce
  • Vegetable oil
  • 1 package (6 tortillas) corn tortillas
  • 1 package (2 cups) shredded Colby jack cheese

Directions

Preheat the oven to 350 degrees F.

Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.

Print Recipe

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Newest Ratings and Reviews

Read all 32 reviews

  • on March 22, 2013

    Flag

    As written, and from previous users, the recipe in fact did look like it needed some help. As others have done, I used 1/2 of the recommended creme of mushroom soup, but added a little 4-6 oz. can of chopped mushrooms, a mexican corn mix, black diced olives, 1 serrano chile and 1-1/2 jalapeno chili's, refried beans, Xtra tortilla's, and a bunch of Xtra mexican cheese. YUMMM!!!!! This is a keeper. It beats my wife's version by a country mile!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on November 30, 2010

    Flag

    I was looking for something quick and easy and found this. Upon following the recipe i decided to do a little QC (quality control the taste test told me i needed to add something to spice it up. I added 2 packs of sazon goya, serrano pepper with seeds, garlic powder, cumin powder, chili powder, and fennel seeds to ground beef. The dish is now very flavorful. After my modifications dish became a 4 stars before 3 stars.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on February 11, 2010

    Flag

    We have out of town company. Her and I enjoy trying new things so I went ahunting'and found this. We added 1 can mexicali corn, refried beans and 4 cheese mexican mix. We spread the beans on the shells before adding anythingelse. Also, we had toppings to add, chopped onions, black olives, sour cream, avocadoes, salsa and chopped chiles. We enjoyed this and plan to use this recipe again. It was fun and we could all add what we wanted to our own plate.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Old-Fashioned Sweet Potato Pie

Old-Fashioned Sweet Potato Pie

By: Paula Deen
Rated 4 stars out of 5
Advertisement

What's Hot

Iron Chef America

Hosted by: Alton Brown

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google

© 2013 Television Food Network G.P. All rights reserved.