This enchilada pie recipe was one I have fond memories of eating as a child. It is easy, delicious, and great for making in bulk to feed a crowd. My mom definitely never made it with ground venison, but our hunting family has found this to be a great recipe to use it in!
Serves: 5 adults
Prep time: 30 minutes
Last-minute prep and cook time: 1 hour
- 2 8″ tortillas
- 1 jar refried beans (optional)
- 1 jar of sliced olives (optional)
- taco seasoning for 2 lb. meat
- 2 lbs. ground beef or venison
Pull out same day:
- cheddar cheese
- sour cream
- Brown ground meat, adding in taco seasoning and water according to your seasoning’s directions. Cook until done. Set aside.
- Butter a 9″ pie pan.
- Butter both sides of the 2 tortillas.
- Sprinkle a small amount of the taco meat in the bottom of the pie pan.
- Add the first tortilla.
- Add a layer of refried beans, if desired.
- Follow with a layer of 1/2 the taco meat, cheese and some sliced olives, if desired.
- Repeat the layers: tortilla, beans, the rest of the taco meat, cheese, and olives.
- Spray the underside of a piece of foil with cooking oil (or butter) and then cover the pie pan. Refrigerate until ready to bake.
1 hour before you plan to serve dinner…
- Preheat the oven to 350 F and remove the pie pan from the refrigerator.
- After the oven is preheated, bake the dish covered for 45 minutes.
- Serve hot with optional toppings: sour cream and salsa.