This enchilada pie reminds us of lasagna but with half the amount of work – plus the kids love it (pie for dinner anyone?). You can substitute or supplement this dish with whatever you have leftover in the fridge (mushrooms, zucchini, red peppers, etc). We use a round spring-form pan to hold all the layers of ingredients and it makes baking, cutting and serving the pie a lot easier. Our Cilantro and Roasted Onion EVOO gives you some depth of flavor without the added ingredients. You can make the filling and assemble ahead of time (up to 24 hours). Cover with plastic wrap and store in the fridge before baking.
1 pound ground turkey (or beef)
1 medium onion, chopped (1/2 cup)
2 tablespoons Cilantro and Roasted Onion Olive Oil
1 can (10 oz) red enchilada sauce, (we went with mild for the kids)
½ cup frozen corn, thawed, drained
1 can black beans
1 teaspoon ground cumin
1 teaspoon chili powder
5 flour tortillas
1¼ cups shredded cheese (cheddar or Mexican blend)
salt and freshly ground black pepper, to taste
Preheat oven to 350 degrees F.
In a large skillet over medium-high heat, add the chopped onions and ground turkey (or beef, if using). Cook, stirring occasionally, until meat is thoroughly browned and onions are translucent, about 5-7 minutes.
Drain well. To drain, we push the meat to one side of the skillet, tilt the pan and soak up the fat with 2-3 folded paper towels.
Add the 2 tablespoons of Cilantro and Roasted Onion EVOO to flavor the meat mixture. Reserve ¼ cup of the enchilada sauce in a small measuring cup or bowl; set aside. Add corn, black beans and remaining enchilada sauce to the beef mixture. Stir in cumin and chili powder.
Generously salt and pepper to taste. Reduce heat to medium-low; simmer uncovered for about 5 minutes.
While the meat filling cooks, prepare your tortillas. Flour tortillas can vary in size so here’s a trick we use to make layering a lot easier. Place the five flour tortillas on a cutting board. Using the bottom of the spring-form pan as a guide, run your knife around the edges cutting all five tortillas to the exact size of the pan bottom.
Spray the 9-inch round spring-form pan with cooking spray (or brush insides with EVOO). Layer the ingredients into the spring-form pan in the order below starting at the bottom of the list:
TOP (LAYER 5):
- ¼ cup of cheese
- reserved enchilada sauce (on top of tortilla – spread evenly)
- ¼ cup of cheese (sprinkled on meat filling)
- ¾ cup of meat filling (on top of tortilla)
- tortilla (bottom)
Press down with a spatula – or use your fingers like we do – each time you add a new tortilla to compress all ingredients into the spring-form pan.
Place spring-form pan on rimmed baking sheet. Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Remove from oven and let rest for 5-10 minutes to set.
Run a small knife around the insides of the spring-form ring and remove. Cut into pie slices, and serve.