Enchilada Pie

Ingredients

2 tablespoons Texas Red Seasoning

1 pound ground beef, chicken or turkey

1 cup chopped onion

1 tablespoon butter

1 tablespoon minced garlic

1 ½ tablespoon all-purpose flour

1 cup lower-sodium beef broth

1 (8 ounces) can tomato sauce

4 (8 inch) flour tortillas

1/3 cup shredded pepper jack cheese

salt to taste

Optional: black beans, corn, chopped green chilies

Recipe Info

Difficulty Level:

Easy

Prep Time:

5 minutes

Cook Time:

20 minutes

Total Time:

25 minutes

Serving size:

4

Directions

1. Preheat oven to 400ºF.

2. Heat a large nonstick skillet over medium-high heat. Add the beef, onion, and 1 tablespoon of Texas Red to pan. Cook until browned, about 6 minutes, stirring to crumble. Salt to taste. Set aside.

3. In a medium saucepan, melt butter over medium-high heat. Add the garlic and sauté for 1 minute. Add the flour and whisk for cook for 1 minute or until browned, whisking constantly. Add in the broth, tomato sauce, and the remaining tablespoon of Texas Red seasoning. Bring to a boil and cook for 2 minutes, stirring occasionally. Salt to taste.

4. Stir in 1 ½ cups of the tomato mixture to the beef mixture, reserving ½ cup of tomato mixture.

5. Add 2 tablespoons of the tomato mixture to the bottom of a 9 inch pie plate or cast iron skillet. Layer pie starting with 1 tortilla, topped with 1 cup of the beef mixture. Repeat the beef and tortilla layers, ending with a tortilla. Spread the reserved tomato mixture over the tortilla. Cover with cheese.

6. Bake for 15 minutes, or until the cheese melts. Cool slightly, and slice in 4 wedges.

See Victoria's suggestions for gluten-free substitutions for this recipe here.

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Recipe Tip:

You can use ground chicken or turkey, and chicken broth for a lighter version. You can use whole wheat tortillas. And you can add whatever you want to the mixture – for me I added black beans and corn.