Cat And Mo'S Enchilada Pie Recipe

Name: Cat And Mo'S Enchilada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 medium onion, coarsely chopped; 2 garlic cloves, minced; 1 (10 ounce) can enchilada sauce; 1 (15 ounce) can black beans, drained and rinsed; kosher salt; 1 cup light sour cream; 1 (4 ounce) can chopped green chilies, drained; 1/2 cup chopped fresh cilantro; 1 (12 ounce) jar green chili salsa; 1 tablespoon pure chile powder; 1 1/2 teaspoons ground cumin; 3 cups broken tortilla chips (about the size of corn chips); 2 cups grated light cheddar cheese; 3 scallions, chopped (white and light green part); 2 tablespoons chopped pickled jalapeno peppers (or 1 T. chopped fresh jalapeno); 2 limes, cut into wedges, for garnish

Servings: persons

1 lb lean ground beef
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 (10 ounce) can enchilada sauce
1 (15 ounce) can black beans, drained and rinsed
kosher salt
1 cup light sour cream
1 (4 ounce) can chopped green chilies, drained
1/2 cup chopped fresh cilantro
1 (12 ounce) jar green chili salsa
1 tablespoon pure chile powder
1 1/2 teaspoons ground cumin
3 cups broken tortilla chips (about the size of corn chips)
2 cups grated light cheddar cheese
3 scallions, chopped (white and light green part)
2 tablespoons chopped pickled jalapeno peppers (or 1 T. chopped fresh jalapeno)
2 limes, cut into wedges, for garnish

1
Preheat the oven to 400u00b0.
2
In a large skillet over med-high heat, cook the beef, onion, and garlic until the vegetables are soft and the beef is just slightly pink, 6-8 minutes.
3
Add the enchilada sauce and black beans, decrease heat to low, and simmer for 10 minutes.
4
Taste and add salt if you like.
5
Meanwhile, in a food processor or blender, blend the sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth.
6
Spoon half of the meat-bean mixture into a 13 x 9 inch pan or a large casserole dish.
7
Top with 1 1/2 c of the smallest of the broken chips and 1 cup of cheese.
8
Cover the chips and cheese with the remaining meat-bean mixture.
9
Spoon on the sour cream mixture and gently spread it over the meat in an even layer.
10
Sprinkle on the scallions and the jalapenos.
11
Top with the remaining 1 1/2 cups chips and the remaining 1 cup cheese.
12
Cover with foil and bake for 20 minutes.
13
Serve warm with lime wedges.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb lean ground beef, 1 medium onion, coarsely chopped, 2 garlic cloves, minced, 1 (10 ounce) can enchilada sauce, and more.

Yes, Cat And Mo'S Enchilada Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cat And Mo'S Enchilada Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions