Origin:
I had the idea for this one night when the kids and I were eating Chili Frito Pies. I thought “wouldn’t it be great if there were an Enchilada Pie?”. So began my mission, to see if I could find an already existing recipe. In my search, I found an excellent recipe for red enchilada sauce (thank you Ali with www.gimmesomeoven.com ), and will never touch the canned stuff again. My kids instantly fell in love with this recipe.
I originally called it Enchilada Casserole, my wife called it “What the hell did you make now?”, and my kids liked the name Masagna (Mexican lasagna).
I originally called it Enchilada Casserole, my wife called it “What the hell did you make now?”, and my kids liked the name Masagna (Mexican lasagna).
Ingredients: |
2 lbs. Taco Meat (recipe below) |
Refried Beans (recipe below) |
Enchilada Sauce (recipe below) |
1 lb. Shredded Colby/Jack Cheese Mix |
Directions for Prep and Tortilla Layers:
- A half hour to one hour before the beans are done (if using the crockpot method), start making the enchilada sauce. This will allow it to cool enough to work with by hand, and thicken
- Preheat oven to 400°F
- Coat bottom of 9”X13” baking pan with enchilada sauce
- Cut two tortillas per layer in half, one tortilla quartered per layer, and one full tortilla per layer, dip them (both sides) in the enchilada sauce, and create your layer with the flat edges outward in a 9”X13” pan. Here is the layer in steps:
The rest of the directions:
- Cover first layer with the refried beans
- Create another layer of tortillas dipped in the enchilada sauce
- Cover with good layer of cheese (approximately 1/2 of the 1lb. you have for this recipe)
- Create another layer of tortillas dipped in the enchilada sauce
- Cover with a good layer of taco meat
- Create another layer of tortillas dipped in the enchilada sauce
- Cover with enough cheese to fill the pan, then drizzle with desired amount of remaining sauce
- Cover and bake for roughly 30 minutes (if warm to hot ingredients were used)(longer
if cold) - Remove cover, and cook until cheese is browning and bubbling
- Let sit until stiff (otherwise it will slide apart and collapse as you try to serve)
- Cut into portions (like a cake), serve, and Enjoy
Ingredient Recipes:
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4 tspns Chili Powder | 1 tspn Ground Cumin |
3 tspns Paprika | 1 tspn Oregano |
2 tspns Onion Powder | 1/2 tspn Ground Black Pepper |
1 tspn Salt | 1 tspn Garlic Powder |
2 cups dried pinto beans rinsed | 1 Jalapeno pepper sliced in half (remove seeds and ribs) |
6 cups of water (usually more needed as it cooks) | |
Instructions: 1. Combine all ingredients in crockpot, and set to high…cook for eight hours 2. After eight hours, remove Jalapeno, and drain most of the water into a container (to mix in if beans are too thick) 3. Mash beans with potato masher until smooth (mix in water to thin if needed) Remember: You will be spreading this like icing on a cake, but you need it to be stiff enough to hold up to a lasagna type stack. |
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Same dry spices as the long recipe | |
2 cans refried beans | |
1 cup Chicken Broth | |
Instructions: Combine all in a large enough sauce pan, and cook until combined. If the beans are not thin enough to work with, more broth can be added. |
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4 tspns Chili Powder | 1 tspn Ground Cumin |
3 tspns Paprika | 1 tspn Oregano |
2 tspns Onion Powder | 1/2 tspn Ground Black Pepper |
1 tspn Salt | 1 tspn Garlic Powder |
2 lbs. Ground Beef | 1 1/2 - 2 cups water |
Instructions: 1. Combine all dry ingredients and set aside 2. Brown ground beef, and drain 3. Pour dry ingredients over meat, and add water 4. Cook on medium heat until boil, then lower heat and simmer until sauce reduces almost completely (cook to your desired moisture level) 5. Remove from heat |
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4 Tbspns Vegetable Oil | 4 Tbspns all-purpose flour |
8 Tbspns Chili Powder | 1 tspn Garlic Powder |
1 tspn Salt | 1/2 tspn Ground Cumin |
1/2 tspn Oregano | 4 cups Chicken Broth |
Instructions: 1. Heat oil in a small saucepan over medium-high heat 2. Add flour and stir together over medium-high heat for one minute 3. Stir in the remaining seasonings. Then gradually add in the stock, whisking constantly to remove lumps. 4. Bring to a boil, then reduce heat and simmer approximately 10 minutes, or until thick. |