Spicy Beef and Bean Enchilada Pie Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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.
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Reviewed: Apr. 3, 2014
Tastes fantastic, but too much ingredients - overflowed the pan and could only use 4 tortillas.
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Reviewed: Nov. 1, 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!
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Cooking Level: Intermediate

Home Town: Sidman, Pennsylvania, USA


 
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