Quick Beef Enchilada Pie Recipes

Steps:

• 1. Grease a 10-inch pie plate. Cook and stir ground beef, onion, garlic and Worcestershire sauce and garlic in a large skillet until it is scrambled and browned- drain any grease. Stir in chili powder, oregano, salt, pepper and 1/2 cup of the taco sauce. Sprinkle crushed Doritos evenly in plate. Top with 1 1/2 cups of the cheese; spread with beef mixture. Beat milk, eggs and baking mix until smooth, 15 seconds in blender on high; or 1 minute with hand mixer. Pour over meat mixture. Bake in 400^ oven until knife inserted in center comes out clean, 25-30 minutes. Spread remaining taco sauce over top; sprinkle with remaining cheese. Bake 3-5 minutes more to melt cheese. Cool 10 minutes. Serve with chopped tomato, shredded lettuce and dairy sour cream.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Cook and stir ground beef and onion in a skillet until beef is browned and crumbly, 5 to 7 minutes. Drain off grease. Stir 1 cup Cheddar cheese, sour cream, taco seasoning, and pepper into the beef mixture until cheese is melted. Mix in red enchilada sauce, chili powder, and salt.
• Warm tortillas in the microwave for about 1 minute. Spoon about 1/4 cup of the beef mixture into the center of each tortilla. Roll tortillas up and place in the casserole dish, seam-side down. Spoon any leftover sauce, black beans, and olives over the tortillas. Sprinkle remaining cheese over the top.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Steps:

• Heat oven to 375°F. Spray 11x7-inch baking dish with cooking spray. In blender or small food processor, place tomatoes and jalapeño chile; cover and blend to smooth sauce. Spread 1 cup of the sauce evenly in baking dish.
• In 10-inch skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reduce heat to medium; stir in taco seasoning mix and 3/4 cup of the sauce. Cook and stir constantly 1 to 2 minutes or until thoroughly heated through. Heat tortillas as directed on package.
• Spoon 1/4 cup beef mixture down center of each tortilla; sprinkle with generous 1 tablespoon cheese. Wrap tortillas tightly around filling, placing seam side down in baking dish. Top with remaining sauce.
• Spray one side of sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake about 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 5 minutes before serving. Serve with remaining ingredients.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• Mix black beans and 1 can red enchilada sauce in a bowl until creamy.
• Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.
• Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.
• 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.
• 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.

Steps:

• Preheat the oven to 350 degrees F.
• Brown the meat and onion together, drain. In a saucepan, cook the soup, chilies, crushed tomatoes, and tomato sauce. Add the browned meat and simmer on low heat. In a frying pan heat a little vegetable oil and heat the corn tortillas until they are warm but still soft. Place 4 of the warmed tortillas in the base of a casserole dish and top with 1/2 of the meat mixture. Sprinkle with 1/2 of the cheese. Repeat the layers, starting with the final 2 tortillas, meat mixture and remaining cheese. Bake for 30 minutes.

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef over medium heat until no longer pink, breaking it into crumbles; drain. Stir in enchilada sauce and salsa; set aside. , Place 2 tortillas, overlapping as necessary, in the bottom of a greased 13x9-in. baking dish. Cover with a third of the meat mixture. Top with 1 cup corn; sprinkle with 1-1/3 cups cheese. Repeat layers once, then top with remaining tortillas, meat and cheese. , Bake, uncovered, 30 minutes or until bubbly., Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 350 degrees.
• In large skillet, brown ground beef and chopped onion.
• Drain off fat.
• Stir in tomato sauce and taco seasoning.
• Bring mixture to boil; reduce heat and simmer uncovered for 5 min.
• Remove from heat.
• Stir together soup and milk.
• Spoon half of soup mixture into a 9 x 13" baking dish.
• Use 12 tortilla halves to place over the soup in dish, covering the bottom of the dish with no spaces.
• Spoon meat mixture over tortillas.
• Top with remaining tortillas.
• Spoon remaining soup mixture over tortillas.
• Top with cheese.
• Bake for 30 minutes or until heated through.

Steps:

• brown your ground meat of choice and drain.
• then add taco seasoning, rotel tomatoes and chiles, and the two cans of soup. stir together until well blended and simmer for 5 minutes.
• remove from heat.
• cut or tear corn tortillas into fourths and layer bottom of 9.5 x 13.5 casserole dish or baking pan.
• then add a layer of meat mixture.
• next sprinkle some of the shredded cheese.
• then repeat.(tortillas, meat mixture, cheese.) the same as you would layer lasagna.
• the last layer should be corn tortilla topped with a liberal amount of shredded cheese.
• preheat oven to 350, place casserole dish in oven and bake for approximately 20 to 25 minutes until cheese on top is melted. remove from oven and enjoy!
• i like to top mine with sour cream and gaucomole! YUMMY!