Enchilada Pie

From: invictus

On Sep 28, 2009

So good and so easy and a meal that I will make an appearance at my table again. I knew that the amount of seasoning would be too much for family so I decreased the chili powder and eliminated salt altogether as I felt there was enough sodium in the taco season. I only had a few corn tortillas so I used a mix of corn and flour which was okay. Obviously flour absorbs more liquid and gets soggier but that's all I had so I used it.....my fault, not the recipe!

From: Get's Alot

On Aug 15, 2009

From: Musical Joy

On Aug 28, 2002

Great Mexican casserole! I used only one pound of ground beef, and added minced garlic instead of garlic powder (we're garlic fiends). Didn't have green chilis, so I dumped in about 1/4 cup medium salsa instead. The bake time was just right - I used a large cake pan (13 x 9) to bake it in. I will make it again, but won't use 2 cans of diced tomatoes - I'll just use one, then I think it will be perfect! Thanks for the recipe.

From: jswinks

On Oct 16, 2007

I made this for Freeze It Tag, and it froze wonderfully! Is a great OAMC recipe. I followed all directions, and let cool slightly, then froze. To reheat, I thawed completely and baked as directed. I only used 1lb ground beef and it seemed like plenty. The bottom tortillas stuck to the pan - may spray with nonstick spray next time.