Enchilada Pie

A easy meal in a Dutch oven.


  • 2 lbs. ground beef
  • 1 tsp. salt
  • 1 medium onion, chopped
  • 1 (10 3/4 oz.) can condensed tomato soup
  • 2 (10 oz.) cans mild enchilada sauce
  • 1 cup water
  • 9 (8 inch) flour tortillas
  • 2 cups shredded sliced cheddar or mozzarella cheese (8 oz.)


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 Monica from Cortez, CO

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August 10, 2010


  • 1 1/2 lbs. ground beef (cooked)
  • 1 large onion (chopped)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 can chopped green chilies

  • 1 can mild enchilada sauce
  • 1 pkg. of 10 inch tortillas
  • 1 pkg. shredded cheddar cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 pt. sour cream, salsa or taco sauce


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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