Baked Mexican Pie

Recipe by Gagoo


Top Review by Grandma Winnie

My daughter and I really enjoyed this. I had 6 leftover tortillas in the fridge and this was the perfect recipe to use them. I didn't have a 12 in. cast iron skillet, so I used my 12 in. nonstick skillet and it worked well. We like Mexican and this was easier than rolling the enchiladas., Thanks for a good recipe. Next time I will serve it with additional taco sauce at the table.

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Using a 12-inch cast-iron skillet, cook beef with taco seasoning and broth over medium heat; drain.
  3. In the same skillet, melt butter. Cook onion, garlic and green onion in butter until tender. Add green chilies, soup and meat, stirring well. Transfer mixture to a medium bowl.
  4. Wipe skillet clean with a paper towel. Lightly spray skillet with cooking spray; set aside.
  5. In a separate bowl, combine enchilada sauce and beans, whisking well.
  6. In prepared skillet, layer 1 tortilla, half of meat mixture, 1 tortilla and half of bean mixture. Repeat once more, ending with tortilla. Top with cheese.
  7. Bake for 30 minutes, or until cheese is browned.
  8. Garnish with sour cream, chopped green onions and chopped tomatoes, if desired.

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