Roxy
New member
Enchilada Pie:
Onions (thinly sliced)
3 Bell Peppers (red, green or a combination of both)
2 4oz. cans green chilis
2 Garlic cloves (minced)
1 Tomatoes (28 oz. Can)
1 kg. Ground Beef (lean)
1 tsp. Salt
1 tsp. Pepper
1 TBSP Red Wine Vinegar
2 tsp. Cumin
1 tsp. Oregano
6 Flour Tortillas
3 Jalapeno peppers (sliced into rings)
4 cups Monterey Jack cheese (grated)
Heat oven to 350 degrees. Fry 6 tortilla shells in hot oil until just lightly browned, but still soft and pliable. Slice onions and bell peppers. Mince garlic and drain tomatoes. Cook beef in a large frying pan until no longer pink. Remove with a slotted spoon. Add onions, bell peppers, garlic, ½ tsp. salt and ½ tsp. pepper and cook until soft (about 15 minutes) then add green chilis, stir until combined. Remove with a slotted spoon and return meat to the pan. Drain tomatoes and add with vinegar, cumin, oregano, and ½ tsp salt and ½ tsp pepper. Break up tomatoes and simmer for 10 minutes.
Line bottom and sides of 2 quart baking dish with 4 tortillas. Put in half the meat mixture and top with half the onion mixture. Cover with 2 tortillas. Repeat layering of meat and onion mixture. Top with cheeses and sprinkle with jalapeno peppers. Cover loosely with foil & bake 20 minutes. Uncover and bake for 10 minutes.
* For an equally exquisite taste, substitute chopped cooked chicken for the ground beef
Onions (thinly sliced)
3 Bell Peppers (red, green or a combination of both)
2 4oz. cans green chilis
2 Garlic cloves (minced)
1 Tomatoes (28 oz. Can)
1 kg. Ground Beef (lean)
1 tsp. Salt
1 tsp. Pepper
1 TBSP Red Wine Vinegar
2 tsp. Cumin
1 tsp. Oregano
6 Flour Tortillas
3 Jalapeno peppers (sliced into rings)
4 cups Monterey Jack cheese (grated)
Heat oven to 350 degrees. Fry 6 tortilla shells in hot oil until just lightly browned, but still soft and pliable. Slice onions and bell peppers. Mince garlic and drain tomatoes. Cook beef in a large frying pan until no longer pink. Remove with a slotted spoon. Add onions, bell peppers, garlic, ½ tsp. salt and ½ tsp. pepper and cook until soft (about 15 minutes) then add green chilis, stir until combined. Remove with a slotted spoon and return meat to the pan. Drain tomatoes and add with vinegar, cumin, oregano, and ½ tsp salt and ½ tsp pepper. Break up tomatoes and simmer for 10 minutes.
Line bottom and sides of 2 quart baking dish with 4 tortillas. Put in half the meat mixture and top with half the onion mixture. Cover with 2 tortillas. Repeat layering of meat and onion mixture. Top with cheeses and sprinkle with jalapeno peppers. Cover loosely with foil & bake 20 minutes. Uncover and bake for 10 minutes.
* For an equally exquisite taste, substitute chopped cooked chicken for the ground beef
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