I love the bold, fiesta flavors of good Mexican and Tex-Mex foods. Authentic Mexican dishes and delicious street tacos are wonderful, but a well made gringo burrito can be great as well.
Enchilada pie is a great way to combine these flavors into a single, family-friendly dish. This recipe is one my mom used to make for the entire family, and I haven’t really changed it. The pie format is a great way to blend all of the great flavors into each bite, and makes it easy to put together a meal for the family.
Also, the recipe is very easily doubled to make two pies. We’ll typically do this, serve one pie for dinner (and have leftovers from it), and immediately freeze the second pie for an easy weeknight dinner in the future.
I make a vegetarian enchilada pie, using Morningstar Farms Veggie Crumbles. Honestly, they get the taste and texture pretty spot on, especially with all of the other bolder flavors in the pie. That said, if you choose you could of course use real ground beef.
Making Enchilada Pie is a pretty straightforward recipe. You want to use enough corn flake crumbs to keep the pie contents together, but not enough to overwhelm it.
The cheese mixture gives the topping a great flavor. Make sure you cover the pies completely.
When you first put the pies into the oven, you want to bake them just enough to melt the topping. Then pull them out and coat the surface of the topping with enchilada sauce, all the way to the crust; this is important to keep the cheese from burning.
A quick note on heat (spicy, not temperature): The recipe below is a mild version that I cook for my family. I love spicy flavors, but the rest of my family prefers things pretty mild. But if you like spicy like me, there are a few things you could do:
- Use a spicy enchilada sauce instead of a mild one
- Chop up some jalapenos (or even serranos for real kick) and sauté into the meat or veggie crumbles
- Use your favorite hot sauce on top of your slice of pie (hmmm, “your favorite hot sauce” may make a great topic for a future blog post!)
Serve with your favorite vegetable or a side salad, and enjoy!
- 1 pound ground beef (nee Notes for vegetarian option)
- 1/2 cup corn flake crumbs
- 1/2 15.4 oz. can refried beans
- 1 frozen deep dish pie crust
- 1 cup shredded cheddar/jack cheese blend, separated
- 1/2 cup enchilada sauce
- 1 egg
- 1/4 cup milk
- 2 cups shredded cheddar/jack cheese blend
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- Preheat the oven to 415 degrees.
- In a medium skilled, brown ground beef. Chop up the beef as it browns to separate it. Drain fat.
- Remove from heat.
- Add corn flake crumbs, enchilada sauce, and 1/4 cup cheese. Mix together in pan.
- Heat refried beans either in a saucepan or microwave.
- Place frozen pie crust in a pie dish (if not already in a foil pan) or on a baking sheet. Do not thaw.
- Spread refried beans evenly in bottom of pie crust.
- Spread remaining 3/4 cup cheese evenly over beans.
- Add seasoned ground beef mixture from pan over the cheese layer in the pie. Spread evenly, pressing down as you do so to pack it.
- Thoroughly mix together all topping ingredients in a bowl. Spread the cheese topping mixture over the top of the pie evenly and all the way to the inside edges of the crust. Press the mixture to form a flat layer.
- Place the pie into the oven until the cheese topping is just melted, about 10 minutes.
- Remove the pie from the oven. Spread a few spoonfuls of extra enchilada sauce over the top of the pie. Using the back of the spoon, spread the sauce to cover all of the cheese topping, all the way to the crust.
- Return the pie to the oven for another 20 minutes.
- When done, remove from the oven and allow to cool for 5-10 minutes before slicing.
- - I use Morningstar Farms (or other brand) veggie crumbles instead of real beef. You'd never know the difference.
- - This recipe is for a single pie. You may want to think about doubling it to make two at the same time.