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Working over an open fire, brown ground beef with salt and onion in a Dutch oven. Drain off drippings. Add condensed soup, enchilada sauce, and water. Simmer 5 minutes. Spoon 3/4 of the mixture into a medium bowl. Arrange 2-3 tortillas over mixture remaining in pan. Alternate meat, cheese and tortillas in 3 layers. Replace lid on Dutch oven. Simmer 7-10 minutes or until cheese melts and tortillas soften. Serve pie with remaining tortillas as side bread.
| Servings: | 6-8 |
| Time: | 5 Minutes Preparation Time 15-20 Minutes Cooking Time |
Source: Dian Thomas
By duckie-do from Cortez, CO
Perfect to serve for a casual family gathering. Delicious in taste and so appetizing to the eye.
Season meat. Add meat to pot and cook on medium heat until browned. Pour meat into a colander to drain off fat. Pour meat back into the pot and add jars of spaghetti sauce and simmer on low for approximately 15 minutes.
To an oblong casserole dish add a 1/4 of the meat sauce and spread to cover bottom of casserole. Layer with tortillas to cover meat sauce. Spread a 1/4 of each, chopped green onions, cilantro, sliced black olives and grated cheese. Continue in that order layering meat, tortilla and other ingredients until all ingredients are used up, ending with a layer of cheese.
Bake at 350 degrees F until cheese is completely melted on top layer.
By Cathy from South Pasadena
Shared on: 07/06/2011
May substitute cream of celery for cream of mushroom soup. Brown beef and onion. May season with salt and pepper; drain fat. combine soups, chilies, and enchilada sauce and add to beef. Mix well. Line a 9x13 inch pan with 1/2 the tortillas, beef mixture, and cheese. Repeat for the second layer. Bake for 50-60 minutes at 350 degrees F until bubbly and brown. Cool slightly before cutting in squares. Top with sour cream and salsa or taco sauce.
By Robin
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