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

Print

Enchilada Pie with Queso and Avocado Creme

all the favorite Mexican flavors baked into a tortilla pie!

Course Main Course

Cuisine Tex-Mex

Keyword avocado creme, enchilada pie, Mexican Lasagna, taco casserole, Tex-Mex casserole

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 4

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

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

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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Pure Grace Farms

Melanie Makes