Enchilada Pie – a delicious recipe with onions, bell peppers, garlic, tomatoes, ground beef, red wine vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0.
2
Slice onions and peppers.
3
Drain tomatoes. Cook beef in a large frying pan. Remove with a slotted spoon. Add onions, peppers, garlic, salt and pepper to the same pan you cooked the meat in and cook until soft, about 15 minutes. Remove vegetables with a slotted spoon and return meat to pan. Drain tomatoes and add vinegar, cumin, oregano, salt and pepper. Break up tomatoes before adding to pan. Simmer for 10 minutes. Line bottom and sides of a 2-quart baking dish with 4 tortillas. Put in half of the meat mixture and layer it with the onion mixture. Cover with 2 tortillas and repeat layers of meat and onion mixtures.
4
Top with cheeses and sprinkle with jalapeno peppers (if desired). Cover loosely with foil and bake 20 minutes. Uncover and bake 10 minutes longer.
5
Serve.
1377
kcal
Calories
62
g
Fat
130
g
Carbs
67
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 onions, 3 bell peppers (green or red or both), 2 cloves garlic, minced, 1 (28 oz.) can tomatoes, and more.
Yes, 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.
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