We love Mexican food at our house. To celebrate Cinco de Mayo we always have a Mexican meal. This is one of our favorites. It serves 5-6 Adults. It can easily be double and cooked in a size 14 Dutch Oven to serve a 12-14 Adults. This is always a crowd favorite and easy to cook. Much easier and cleaner than trying to roll enchiladas.
Enchilada Pie
1 Large Onion, diced
1 Pound Ground Beef
2 15-ounce cans of Red Enchilada Sauce (choose your heat level)
12 ounces shredded Medium Cheddar Cheese
8 Medium sized Flour Tortillas
1 15-ounce can of Black Olives, sliced
1 Tablespoon Oil
Dice the large onion and slice the olives before beginning the cooking process. Assemble and prepare all items needed for the recipe. Dutch Ovens hold temperatures better so the cooking process moves very quickly.
If using start your charcoal or preheat your oven to 375°.
Heat 1 Tablespoon of oil and added diced Onion. Cook the Onions until turning golden brown. Add the 1 pound of Ground Beef to Onions. Stir and cook until fully cooked. Drain any excess fat from the pan. Add the two cans of Enchilada Sauce and heat to a simmer. Remove from heat. Ladle 3/4 of the Meat and Enchilada Sauce mixture into a large bowl. Leave ¼ in the bottom of the Dutch Oven.
Start layering. Sauce, 1 Whole Flour Tortilla, rip a second Flour Tortilla in half and cover any showing sauce creating a complete layer, Sauce, Cheese, 1 Whole Flour Tortilla, rip a second Flour Tortilla in half and cover any showing sauce creating a complete layer, Sauce, Cheese, etc. You should have 4 layers of Flour Tortillas and end with Sauce and Cheese on top. *Don’t worry if you less sauce on top than on bottom. The sauce will boil and move throughout.* On top of the last layer of Cheese add the sliced Black Olives.
Cover and cook 30 minutes.
Serve with Sour Cream, Salsa, and Guacamole. Side dish suggestions: Black Beans, Spanish Rice, Corn on the Cob or Re-fried Beans. Chips and salsa.
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