Recipe by 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."
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1 (15 ounce) can
Tex Mex-style diced tomatoes
1 (4 ounce) can
chopped green chilies
chopped fresh cilantro
1 (1 ounce) packet
taco seasoning mix
1 (20 ounce) can
refried black beans
2 (10 ounce) cans
red enchilada sauce (such as Old El Paso®)
shredded pepperjack cheese
shredded Monterey Jack cheese
6 (8 inch)
sour cream, or to taste
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!
Tastes fantastic, but too much ingredients - overflowed the pan and could only use 4 tortillas.
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Beef and Bean Enchilada Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 326
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