Ingredients and Weight:
- Ground beef: 1 pound
- Onion, chopped: 1 cup
- Green bell pepper, chopped: 1 cup
- Red bell pepper, chopped: 1 cup
- Garlic, minced: 2 cloves
- Chili powder: 2 teaspoons
- Cumin: 1 teaspoon
- Oregano: 1 teaspoon
- Canned black beans, rinsed and drained: 1 can (15 ounces)
- Canned red kidney beans, rinsed and drained: 1 can (15 ounces)
- Corn kernels, drained: 1 cup
- Enchilada sauce: 1 cup
- Cream cheese, softened: 8 ounces
- Sour cream: 1 cup
- Tortillas, cut into strips: 12 (6-inch)
- Shredded cheddar cheese: 1 cup
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Difficulty Level: 2 (Intermediate)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Brown the ground beef in a large skillet over medium heat. Drain off any excess fat.
- Add the chopped onion, green bell pepper, red bell pepper, garlic, chili powder, cumin, and oregano to the skillet. Cook until the vegetables are softened, about 5 minutes.
- Stir in the black beans, red kidney beans, corn, and enchilada sauce. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened.
- In a medium bowl, beat together the cream cheese and sour cream until smooth.
- Spread the beef and bean mixture in a 9x13 inch baking dish. Top with the cream cheese mixture and then the tortilla strips.
- Bake for 20-25 minutes, or until golden brown and bubbly.
- Sprinkle with shredded cheddar cheese and bake for 5 minutes more, or until the cheese is melted.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15 grams
- Protein: 25 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- A flavorful and hearty Mexican-inspired casserole
- Combines the classic flavors of enchiladas with a creamy, cheesy topping
- Suitable for a crowd and easy to reheat
User Comments:
- "This enchilada pie was a huge hit at our party! It was so delicious and satisfying." - Sarah
- "I loved the spicy beef and bean filling. It was the perfect amount of heat." - John
- "The cream cheese topping was the perfect finishing touch. It made the pie so creamy and rich." - Mary
Special Precautions and Tips:
- Use a hot skillet to brown the beef to get a nice sear.
- Don't overcook the vegetables. You want them to be softened but still have a little bit of crunch.
- If you don't have enchilada sauce, you can use a combination of tomato sauce, chili powder, and cumin.
- You can adjust the spiciness of the dish by adding more or less chili powder.
- Serve the enchilada pie with your favorite toppings, such as salsa, guacamole, or sour cream.
