Spicy Beef and Bean Enchilada Pie Recipe - Allrecipes.com
Spicy Beef and Bean Enchilada Pie Recipe
  • READY IN hrs

Spicy Beef and Bean Enchilada Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    25 mins
  • COOK

    50 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.
  3. Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
  4. Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
  5. Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
  6. Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.
  7. Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.
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Footnotes

  • Cook's Note:
  • If the spicy flavor is too much, substitute Monterey Jack cheese for pepperjack cheese and use mild enchilada sauce.
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Reviews More Reviews

Nov 01, 2013

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!

 
May 20, 2014

This was fantastic... and the left overs I swear were even better. I made some changes only because i didn't have some items. But i would make as is.

 
Apr 03, 2014

Tastes fantastic, but too much ingredients - overflowed the pan and could only use 4 tortillas.

 
Feb 22, 2015

My family enjoyed this very much! I did not have a spring form pan so I used a 11x13 glass pan, it turned out a bit messy. Also the tortillas on the bottom stuck to my dish. I would use less enchilada sauce next time and I added refried pinto beans to the layer as well. It tasted really good and spicy, serve it with a green salad. Thanks for the recipe!

 
Feb 08, 2015

This is a great recipe. I made it with homemade refried black beans and homemade enchilada sauce, and cooked it in a Pyrex casserole dish in a Dutch oven. I added just enough enchilada sauce to the beans to make it a spreadable mixture, and omitted adding the 1/4 cup enchilada sauce at each layer because it seemed far too moist otherwise. After the top tortilla, I added a layer of cheese, then covered with enchilada sauce, then sprinkled with more cheese. This gave a beautiful marbled top to the dish. Thanks for the great recipe!

 
Feb 02, 2015

I always make dishes according to their recipes before I make modifications. This recipe is delicious just the way it is. But to accommodate my personal taste, I changed the flour tortillas to corn tortillas. This was much better as the tortillas soaked up so of the liquid. I used the smaller tortillas so I made it in a 9 x 13 baking dish which worked just fine. We had guacamole and chopped black olives on the side, and this made the dish absolutely perfect.

 

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Nutrition

  • Calories
  • 642 kcal
  • 32%
  • Carbohydrates
  • 45.5 g
  • 15%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 36.2 g
  • 56%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 32.7 g
  • 65%
  • Sodium
  • 1684 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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