Tia Sara's Enchilada Pie
Bowls (3) Casserole dish (round or oval) or pie plate (pyrex) 1 doz. corn tortillas (large) 1 lb. ground beef, browned in skillet then set aside in bowl #1 1+ diced onions - set aside in bowl #2 1+ lb. shredded or sliced cheddar cheese - set aside in bowl #3 Las Palmas Enchilada Sauce - 1 med in skillet or more 8 oz. tomato auce oregano cumin 1 lg. handful dried parsley flakes basil etc.
Warm enchilada sauce to bubble, lower heat. Spread 1 spoonful in bottom of casserole. Dip 1st tortilla in sauce (soak), lay into bottom of casserole, layer with some cheese, beef, onion, and 1 spoonful of sauce; meanwhile immerse 2nd tortilla in sauce. Repeat same routine until done. As sauce simmers, keep adding bits of water. Place extra cheese on top. Bake until cheese melted, about 30 minutes or less. Don't make too juicy so result isn't mushy. Hot sauce on the side.Add To Recipe Box Back to Recipes