Search thousands of recipes reviewed by home cooks like you.

Spicy Beef and Bean Enchilada Pie

Spicy Beef and Bean Enchilada Pie

  • Prep

  • Cook

  • Ready In

imn2science

This is a scrumptious, filling Mexican dish that is easy and loved by everyone I've served it to. Lots of flavor and a spicy kick of chiles and pepperjack cheese will make this a family staple any night of the week.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 642 kcal
  • 32%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 45.5g
  • 15%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 1684 mg
  • 67%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
  3. Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
  4. Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
  5. Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
  6. Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
  7. Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

happyschmoopies
6
11/1/2013

This recipe took some time to get together, but, it was very good. The only problem I had was with the black bean mixture. Once I added the enchilada sauce to the black beans it was a very thin soupy mixture. I had to add another full can of black beans to thicken it and then I had a ton left over. I would just add enough enchilada sauce to the beans to be a good spreadable consistency. Next time I will also make my own enchilada sauce because I would like the flavor better than the canned sauce. One suggestion is to wrap the bottom of your spring form pan in foil. That way if you have any leakage it won't get all over your oven. Also - when you warm tortillas they shrink, so, you may need to do a couple of tortillas per layer in order to fill your pan. Thanks for the recipe!

KokaneeRules
3
5/20/2014

This was fantastic... and the left overs I swear were even better. I made some changes only because i didn't have some items. But i would make as is.

Scott Shcolnik
2
4/3/2014

Tastes fantastic, but too much ingredients - overflowed the pan and could only use 4 tortillas.