Easy Ground Beef {or Venison} Enchilada Pie Recipe
Ground beef or venison enchilada pie recipe: Easy, delicious, and perfect for feeding a crowd with nostalgic flavors and versatile ingredients.
Ingredients
- 2 8 ″ tortillas
- 1 jar refried beans optional
- 1 jar of sliced olives optional
- taco seasoning for 1.5 lbs. meat
- 1.5 lbs. ground beef or venison
- butter
- cheddar cheese
- sour cream
- salsa
Instructions
- 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 prepared baking dish.
- 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 with the remaining tortillas: tortilla, beans, the rest of the taco meat, cheese, and olives.
- Spray the underside of a piece of foil with cooking spray (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 your favorite toppings: such as sour cream, salsa or green chiles.
Notes
- Choose the Right Tortillas: Use corn tortillas for a more traditional flavor or flour tortillas for a milder taste. Corn tortillas tend to hold up better in the dish.
- Customize Fillings: Tailor the filling to your preferences by adding beans, corn, diced tomatoes, or shredded chicken along with the meat. This adds variety and texture to the dish.
- Cheese on Top: Reserve some cheese to sprinkle on top of the final layer before baking. This creates a gooey, melty topping that adds richness to the dish.
- Cover When Baking: Cover the baking dish with foil during the initial baking to prevent the top layer of cheese from browning too quickly. Remove the foil towards the end of baking to allow the cheese to fully melt and bubble.
- Rest Before Serving: Let the enchilada pie rest for a few minutes after baking to allow it to set. This makes it easier to slice and enhances the flavors.
- Garnish and Serve: Serve the enchilada pie with fresh toppings like chopped cilantro, diced avocado, red onion, sour cream, or salsa for added freshness and flavor.
How to Store
- Refrigeration: Allow the enchilada pie to cool completely, then cover tightly with plastic wrap or transfer to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
- Freezing: Enchilada pie makes a great freezer meal. After assembling but before baking, wrap the dish tightly with plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, you can freeze individual portions in freezer-safe containers or foil pans. It can be stored in the freezer for up to 2-3 months.
Tried this recipe?Let us know how it was!