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Enchilada pie
Description
A fun spin on enchiladas, tacos, and a meat pie!
Prep Time
25 minutes
Cook Time
5+ Hours
Servings
4-6 Slices
Total Time
5 Hours and 25 minutes
Ingredients
- 1 lb Ground Turkey
- 1 Red Onion – Diced
- 2 Cloves Garlic – Minced
- 1 Green Pepper – Diced
- 2 Tbsp Oil
- 1 (15oz) Can Kidney Beans
- 1 (15oz) Can Black Beans
- 1 Can Diced Tomatoes with Green Chilies
- 1/2 Cup Water OR Chicken Broth
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1 Tbsp Taco Seasoning of Choice
- 1/2 tsp Pepper
- Salt to Taste
- 6 Flour Tortillas OR 15 Corn Tortillas
- 2-3 Cups Cheddar Cheese
Cooking Instructions
- Preheat the oven to 350 if baking. Or obtain your slow cooker.
- Cook the turkey, onion, garlic, and pepper in the oil in a large pan. Stir occasionally until the turkey is cooked and the onion is transparent in color.
- Add the kidney beans, black beans, diced tomatoes, water/ chicken broth, and all seasonings to the pan. Bring to a boil and reduce to simmer.
- Simmer uncovered for 10-15 minutes for flavors to blend.
- Either a slow cooker, or a baking pan, place 1 flour tortilla (or 3 corn) on the bottom of the cookware. Layer 1 cup of the meat and bean mixture, more tortilla(s), top with 1/3 cup of cheese. Repeat the layers 5 times.
- Cover and slow cook for 4-6 hours, or bake at 350 until all the cheese has melted (about 10-15 minutes)
- Serve with your toppings and sides of choice.
Sides for this dish
- Taco Rice
- Salsa
- Guacamole
- Sour Cream
How to serve this dish
Slow Cook for 5-6 Hours
Bake at 350 for 10-15 minutes
Sliced into 4ths or 6ths.
Top with sour cream, cilantro, lime, salsa, guac, etc.
Notes
The original recipe did not call for enchilada sauce. If you decide to bake, I would add sauce to avoid the tortillas hardening in the oven. Slow cooked should be OK without any sauces.