Enchilada Pie

LonghornMama's Note:

Posted in response to a request. A simple inexpensive family dinner with mild flavors. Note recipe makes 3 casseroles, 4-5 servings each, for freezing, but recipe is easily cut down for immediate cooking. From Frozen Assets by Deborah Taylor-Hough, a OAMC book.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 15

• 3 lbs ground beef
• 3 onions , chopped
• 3 teaspoons salt
• 1 teaspoon pepper
• 3 tablespoons chili powder
• 24 ounces tomato sauce
• 18 corn tortillas , spread with butter (I spray with a little cooking spray)
• 12 ounces black olives , drained and chopped (I use 3 cans sliced olives, drained)
• 3 cups sharp cheddar cheese , shredded
• 1 ½ cups water

Directions:

1. Brown ground beef and onion; add seasonings and tomato sauce.
2. In 3 2-quart casserole dishes (I use 3 square foil pans for freezing), alternate layers of tortillas (can be cut into 1-inch pieces), meat sauce, olives and cheese.
3. Add 1/2 c water to each casserole. Cover tightly. Label and freeze. Thaw casserole completely.
4. Bake at 400 degrees for 20 minutes.

Reviews

[Chef #771965]

Quick and Excellent recipe.Made for family and saved leftovers.It tasted even better when reheated.Thanks!Will definitely be making again.

[Jora]

This was an excellent recipe -- When I made it, about a month ago, DH and I each had 2nds. It froze well too: I cooked it Friday night when I was just too drained to make the supper I had planned -- put it in the oven frozen and ate about an hour later.