Introduction: One Pot Stacked Enchilada Pie
I borrowed my neighbors dutch oven for this recipe. I could have made it in a large sauce pot or a crock pot/slow cooker, but I felt like trying something new. :) This is one of my favorite meals to make if we are having friends over for dinner. It is kid friendly too, and feeds a crowd!
12 inch Dutch oven (or oven safe crock/pot)
2-pounds ground beef or ground turkey (I used beef)
1- large onion, chopped
1-package yellow or white corn tortillas
2- small cans diced chilies
1-large can enchilada sauce
1-8 ounce can sliced olives
2-packages of taco seasoning mix (I used mild)
4-cups (2 packages) of shredded taco mix cheese
2-Tbsp Canola or Vegetable oil
Step 1: Get Sizzlin'
1. Warm your oil in your dutch oven/pot and add chopped onions. Cook on the stove top pver medium-low heat until the onions are half cooked. You can tell when they reach this stage because they will be limp but not see through.
Step 2: Beef It Up!
2. Add ground beef and brown until cooked through. Add your taco seasoning mix and stir thoroughly. Drain fat. Heat oven to 350 degrees F.
Step 3: Layers
3. Time to start layering your stacked enchilada pie! This part is fun. Take around one third of your meat and spread on bottom of Dutch oven/pot- keeping in mind that you will be making about three layers.
3B. Now spread one third of sliced olives, diced chilies, and enchilada sauce over the meat. Cover this with 5 to 6 of your tortillas and then cover your tortillas with one third of your cheese. Repeat this until all of your ingredients are in the pot!
Step 4: Bubble Bubble...
4. Move the dutch oven/pot to the actual oven. Cook for 40 minutes or until the cheese is melty and bubbly.
This recipe is so versatile...you can swap ingredients to your personal tastes, and make the recipe your own! You could add corn, black beans, rice, diced tomatoes...you name it, I have probably added it at one point. Also a great way to use up leftover veggies!
Participated in the
Pi Day Pie Challenge