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
This is so easy to put together, and will make you happy any time of year
You probably have most of the ingredients on hand, and it’s full of vegetables. I added chia seeds, for even more nutrition
Build your pie
Top with cheese
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
Ingredients
- 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
Instructions
- 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
- Place dish on a baking sheet to prevent spills while cooking and bake at 350 degrees for 40 or until hot and bubbling
- Let pie sit for 5-10 minutes to set before cutting
- Makes 4 large servings or 6 smaller servings
Notes
Bake it on a cookie sheet just in case it bubbles over
Let it sit 5-10 minutes to make cutting easier
Mash avocado with sour cream and a dash of fresh lime, and season to taste
Cut into wedges
Serve with Avocado Creme on top
or on a crispy side salad
Enjoy!
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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?!
thank you Kim, and have a very Happy Thanksgiving!
I know I’d like this! Much better than the potatoes chips I may or may not have just snarfed down:@)
Ever since I have moved to Texas…I Iove mexican food. This Iooks great.
Sounds like south of the border comfort food Jenna! You forgot to add “serve with a frosty margarita or cold cerveza” 🙂
This looks so delicious! Can’t wait to try it:)
thanks Ginnie!
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