Enchilada Pie with Queso and Avocado Creme
all the favorite Mexican flavors baked into a tortilla pie!
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