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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!

Recipe notes:

Serves: 5 adults

Prep time: 30 minutes

Last-minute prep and cook time: 1 hour

Ingredients:

Prep bin:

  • 2 8″ tortillas
  • 1 jar refried beans (optional)
  • 1 jar of sliced olives (optional)
  • taco seasoning for 2 lb. meat

Defrost:

  • 2 lbs. ground beef or venison

Pull out same day:

  • butter
  • cheddar cheese
  • sour cream
  • salsa

Prep Directions:

  1. Brown ground meat, adding in taco seasoning and water according to your seasoning’s directions. Cook until done. Set aside.
  2. Butter a 9″ pie pan.
  3. Butter both sides of the 2 tortillas.
  4. Sprinkle a small amount of the taco meat in the bottom of the pie pan.
  5. Add the first tortilla.
  6. Add a layer of refried beans, if desired.
  7. Follow with a layer of 1/2 the taco meat, cheese and some sliced olives, if desired.
  8. Repeat the layers: tortilla, beans, the rest of the taco meat, cheese, and olives.
  9. 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…

  1. Preheat the oven to 350 F and remove the pie pan from the refrigerator.
  2. After the oven is preheated, bake the dish covered for 45 minutes.
  3. Serve hot with optional toppings: sour cream and salsa.
  4. Enjoy!

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