Enchilada Pie Recipe

Name: Enchilada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 onions; 2 cloves garlic; 3 bell peppers (red or green); 1 (28 oz) can tomatoes; 2 lb. ground beef; 3 oz. Cheddar cheese; 3 oz. Monterey Jack cheese; salt and pepper; 1 Tbsp. red wine vinegar; 2 tsp. cumin; 1 tsp. oregano; 6 flour tortillas; 2 fresh jalapeno peppers

Servings: persons

2 onions
2 cloves garlic
3 bell peppers (red or green)
1 (28 oz) can tomatoes
2 lb. ground beef
3 oz. Cheddar cheese
3 oz. Monterey Jack cheese
salt and pepper
1 Tbsp. red wine vinegar
2 tsp. cumin
1 tsp. oregano
6 flour tortillas
2 fresh jalapeno peppers

1
Slice onions and bell peppers.
2
Mince garlic.
3
Cook beef until no longer pink.
4
Remove beef with a slotted spoon.
5
Add onions, bell peppers, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until soft, about 15 minutes.
6
Remove with a slotted spoon and return meat to pan.
7
Add drained tomatoes, vinegar, cumin, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
8
Break up tomatoes. Simmer 10 minutes.
9
Grate cheeses.

1372

kcal

Calories

Fat

130

Carbs

Protein

Fat Carbs Protein

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

You need 13 ingredients. The key ingredients include: 2 onions, 2 cloves garlic, 3 bell peppers (red or green), 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.

Enchilada Pie

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