Take-out Tuesday, Enchilada Pie with Queso and Avocado Creme

Queso is the ingredient that makes this different than the average enchilada or taco bake.  It is mixed in the filling and the result is a delightful creaminess with just a touch of heat

enchilada pie 5 thepaintedapron.com

This is so easy to put together, and will make you happy any time of year

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You probably have most of the ingredients on hand, and it’s full of vegetables.  I added chia seeds, for even more nutrition

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Build your pie

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Top with cheese

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At this point you can refrigerate the pie, covered for up to 24 hours before baking, if desired

Enchilada Pie with Queso and Avocado Creme

  • Servings: 4-6
  • Difficulty: easy
  • Print

1/2 lb ground beef seasoned for tacos

1/2 large onion, chopped

1 can, 15 oz black beans, rinsed and drained

1 can, 11 oz sweet yellow and white corn

2 T chia seeds, optional

1 can, 10 oz Enchilada sauce

1/2 cup prepared queso

2 oz sharp cheddar cheese, grated

3-4 large or 7-8 small flour tortillas

salt and pepper

1 T olive oil

Saute onion and pepper in olive oil until soft.  Add beans and corn and chia. Season with salt and pepper.  Add taco meat and stir to combine.  Add queso and stir until melted.

Spray a round deep dish pie pan with cooking oil spray.  Spread a thin layer of enchilada sauce in bottom of dish and top with 1 large or 2-3 small tortillas, tearing to form a large circle.  Spread tortillas with a thin layer of enchilada sauce. Top with 1/2 meat mixture.  Repeat layers, ending with a last layer of tortillas.  Pour remaining sauce over all.  Sprinkle with cheese.

At this point, the prepared dish can be covered and refrigerated for up to 24 hours

Avocado Creme

2 ripe avocados

1/2 cup light sour cream

dash fresh lime juice, optional

Mash  avocados with sour cream, add lime juice and season to taste

Bake it on a cookie sheet just in case it bubbles over

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Let it sit 5-10 minutes to make cutting easier

avocado creme

Mash  avocado with sour cream and a dash of fresh lime, and season to taste

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Cut into wedges

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Serve with Avocado Creme on top

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or on a crispy side salad

Enjoy!

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I will be joining the fabulous parties and blogs on my side bar and:

Pure Grace Farms

Melanie Makes

Comments
8 Responses to “Take-out Tuesday, Enchilada Pie with Queso and Avocado Creme”
  1. CoziNest says:

    Gracias, Jenna. I’ve never had avocado cream and love the simplicity of that recipe. These are all must-try dishes. Have I told you lately that I love your blog?!

    Like

  2. Lynn says:

    I know I’d like this! Much better than the potatoes chips I may or may not have just snarfed down:@)

    Like

  3. Ever since I have moved to Texas…I Iove mexican food. This Iooks great.

    Like

  4. Mary says:

    Sounds like south of the border comfort food Jenna! You forgot to add “serve with a frosty margarita or cold cerveza” 🙂

    Like

  5. This looks so delicious! Can’t wait to try it:)

    Like

  6. Miz Helen says:

    Hi Jenna,
    Your Enchilada Pie is my kind of dish, it looks delicious! Thanks so much for sharing with Full Plate Thursday this week. Hope you have a great weekend and come back soon!
    Miz Helen

    Like

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