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Easy Beef Enchilada Pie

It’s one easy, filling, and comforting beef enchilada pie recipe for your next Taco Tuesday — or, hey, try it tonight: Because any day is a good day for pie, right?

beef enchilada pie

Easy Beef Enchilada Pie, anyone? I picked up this pretty pie dish at Goodwill earlier in the week, as I’ve been on the lookout since breaking my older glass one ages ago. Of course then I felt compelled to use my new pie plate right away, and what better way to do so than with some full on comfort food? Since ground beef has been on a price downswing lately, it stars here in this July 30, 2017 edition of Sunday Scratchups: Your weekly recipe from scratch around ingredients that are either on sale or generally affordable.

easy beef enchilada pie

This recipe is a fun twist on traditional enchiladas — plus, layering the ingredients into a “pie” is so much easier than rolling them up. (And, you can make this enchilada pie with plain old tomato sauce, which I’m always more likely to have handy in my pantry than enchilada sauce!)

Easy Beef Enchilada Pie

enchilada pie ingredients

Ingredients

1-1.5 lbs ground beef
1 cup chopped yellow onion
3 garlic cloves, chopped
1 can corn, drained
1 can black beans, drained and rinsed
Two 8 oz cans tomato sauce
1 can mild diced green chiles
1 Tbsp chili powder
1 tsp cumin
1 tsp oregano
Sea salt, to taste
Black pepper, to taste
6 flour tortillas
8 oz shredded cheddar cheese

Directions

Preheat oven to 350 degrees, then spray a pie dish with cooking spray. Brown beef, garlic, and onion in a large skillet over medium-high heat, breaking up the neat as you go. Drain well, then return the beef to your skillet and stir in corn, beans, tomato sauce, diced green chiles, and spices. Bring to a boil, stir, and remove from heat.

Add 1/3 of the beef mixture to the bottom of your prepared pie dish, then layer two overlapping tortillas on top (they won’t completely cover the beef), then 1/3 of the cheese. Repeat layers until all ingredients are used, then bake at 350 degrees for 25 minutes or until cheese is lightly browned.

whole enchilada pie

Let cool for a few minutes before slicing. Top with any or all of the following optional toppings: Sour cream, diced tomato, avocado, sliced black olives, green onion, salsa, and/or other fixings of choice.

Yum!

easy beef enchilada pie

Enchilada pie was a hit with everyone here! Why not throw together this filling and comforting easy beef enchilada pie recipe for your next Taco Tuesday — or, hey, try it tonight: Because any day is a good day for pie.

This recipe as written is savory, but not spicy. If you’d like more heat, just taste the beef mixture before starting to layer the enchilada pie and spice it up with additional chili powder and/or a little cayenne. You can also substitute diced tomatoes with green chilies for one of your cans of tomato sauce, but here, I just left the recipe on the milder side for Mr. 10 and enjoyed my own slice with a little hot salsa.

enchilada pie showing layers

Enchilada Pie does tend to fall apart when you slice it warm, so I cut this piece cold for you guys the next day so that you could see the lovely layers. Ain’t it purty? 😉

Easy Beef Enchilada Pie, printable recipe

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5 from 1 vote

Easy Beef Enchilada Pie

This recipe is a fun twist on traditional enchiladas -- plus, layering the ingredients into a "pie" is so much easier than rolling them up. (And, you can make this enchilada pie with plain old tomato sauce, which I'm always more likely to have handy in my pantry than enchilada sauce!)
Course dinner
Total Time 35 minutes
Servings 6

Ingredients

  • 1-1.5 lbs ground beef
  • 1 cup chopped yellow onion
  • 3 garlic cloves, chopped
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • Two 8 oz cans tomato sauce
  • 1 can mild diced green chiles
  • 1 Tbsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • Sea salt, to taste
  • Black pepper, to taste
  • 6 flour tortillas
  • 8 oz shredded cheddar cheese

Instructions

  • Preheat oven to 350 degrees, then spray a pie dish with cooking spray. 
  • Brown beef, garlic, and onion in a large skillet over medium-high heat, breaking up the neat as you go. Drain well, then return the beef to your skillet and stir in corn, beans, tomato sauce, diced green chiles, and spices. Bring to a boil, stir, and remove from heat.
  • Add 1/3 of the beef mixture to the bottom of your prepared pie dish, then layer two overlapping tortillas on top (they won't completely cover the beef), then 1/3 of the cheese. Repeat layers until all ingredients are used, then bake at 350 degrees for 25 minutes or until cheese is lightly browned.
  • Let cool for a few minutes before slicing. Top with any or all of the following optional toppings: Sour cream, diced tomato, avocado, sliced black olives, green onion, salsa, and/or other fixings of choice.

Notes

This recipe as written is savory, but not spicy. If you'd like more heat, just taste the beef mixture before starting to layer the enchilada pie and spice it up with additional chili powder and/or a little cayenne. You can also substitute diced tomatoes with green chilies for one of your cans of tomato sauce -- or serve with hot salsa so that people can add heat as desired.

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Recipe Rating




Alison

Monday 22nd of November 2021

We have made this so many times. I leave out the corn and use corn tortillas sometimes and it’s great. All my kids love it, which is very rare! We like to top it with avocado, green onions, sour cream and salsa and use tortilla chips to scoop up everything that falls out. So yummy!

Renae

Sunday 12th of April 2020

Made as written, except I didn't have green chiles. Just added a tiny bit of jar salsa instead. And I must've had bigger tortillas so it ended up being 3 single tortillas total, which almost covered the entire dish. Topped with sour cream and green onions. My daughters (ages 5 and 8) had 2 helpings each and raved about how good it was. Definitely keeping this recipe. This was first time I've ever used my pie dish lol. Thank you :)

Robin

Tuesday 5th of February 2019

Delish! But, it did not fit in my 9” Pyrex pie plate. However, I successfully transferred it to my 2.5 QT oval Corningware baking dish. Fit perfectly!

Mark

Saturday 27th of January 2018

This made enough for 3 layers in a 13x9., using a few more tortillas of course.

Jennifer

Tuesday 5th of February 2019

Me too! I was getting ready to say the same thing. I have a whole 9x13 pan ready for the oven. I used corn tortillas to make gluten free. And used 1/2 regular and 1/2 chipotle chili powder to bump up the heat.

Heather

Tuesday 8th of August 2017

We made this for dinner tonight - my whole family loved it!! Thank you for this easy recipe!!

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