Beef Enchilada Pie

Mexican Entrée
45 min.
4 Servings
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Satisfy your craving for Mexican food and savory pie at the same time with this recipe for rich, meaty, cheesy enchilada pie.


  • 1 red onion
  • ¼ tsp. kosher salt, divided
  • 1 lime
  • ½ bunch cilantro
  • 1 Tbsp. Market District extra virgin olive oil
  • 1½ lbs. Market District 80% lean Certified Angus Ground Beef chuck
  • ½ packet (2 Tbsp.) McCormick Original taco seasoning
  • 1/8 tsp. ground black pepper, divided
  • 19 oz. Old El Paso red enchilada sauce
  • 12 La Banderita corn tortillas
  • 2 cups Giant Eagle shredded Cheddar cheese


  Prep Time: 10 min. • Cook Time: 35 min.

Preheat oven to 450°F. Peel onion and dice. In a small bowl, mix half of the diced onions with a pinch of salt and the juice from half of the lime; toss and set aside. Cut the other lime half into wedges. Chop cilantro.

Heat olive oil in large sauté pan on high for one minute. Add ground beef, breaking it up with a spoon as it cooks. After 3-4 minutes, drain off excess fat and add the remaining diced red onions, taco spice and a pinch of salt and pepper. Cook for another 4-5 minutes until onions are soft and beef is fully cooked. For food safety, cook ground beef to an internal temperature of 160°F.

In a shallow bowl large enough to fit a tortilla, add half of the enchilada sauce. Submerge each tortilla in the enchilada sauce making sure they are fully coated, then place on the bottom of a baking dish, lining the bottom with four coated tortillas. Spoon half of the ground beef mixture and ⅓ of the shredded Cheddar cheese on top. Repeat this process to form the next layer. For the last layer, top with 4 sauce-coated tortillas and the rest, the remaining Cheddar cheese and the reserved enchilada sauce. Tap the pan several times so that some of the sauce falls through the layers. Place in oven for 20-25 minutes until a nice, golden-brown crust forms.

Slice into pieces and top with red onion, lime juice, and chopped cilantro. Garnish with lime wedges on the side.

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