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!
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!
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.
Tastes fantastic, but too much ingredients - overflowed the pan and could only use 4 tortillas.
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.
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!
I made this recipe gluten free so I used gluten free corn flour tortillas not quite the same as flour but turned out really good. I also had to use McCormick dry taco/enchilada mixes. (The canned sauce is not gluten free and I wanted to stay simple first run at making this). For the sauce I used a 15 oz can of tomato sauce with a little less water and refried beans (about half a large can) but saved some sauce to put on the top without the beans to keep it a little thicker inside. I also did not have a spring form pan I used a glass 9x11 pan and very lightly greased it just enough to keep it from sticking. I will make this again I hope to make it without the dry mixes and use my own sauce mix. We always use cheddar and jack with our cheesy meals so I also added that. Really a great one dish meal take a little prep but worth it!
* 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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