Enchilada Pie

“Great Mexican casserole! I used only one pound of ground beef, and added minced garlic instead of garlic powder (we’re garlic fiends). Didn’t have green chilis, so I dumped in about 1/4 cup medium salsa instead. The bake time was just right – I used a large cake pan (13 x 9) to bake it in. I will make it again, but won’t use 2 cans of diced tomatoes – I’ll just use one, then I think it will be perfect! Thanks for the recipe.”

“Easy and Yummy!!!!! I did not have tortillas so I left them out and this was still delicious. If you don’t have tortillas and want to make this I wouldrecommend reducing the amount of liquid, to perhaps 4 ounces of tomato sauce or just 1 cup of tomatoes. Definite keeper!!!!!!!!”

“This is a wonderful dish.I especially like the crust from the soup and milk mixed together.My husband liked it, and he is hard to please.It is especially good on the second day, too!”

“Made this last night for supper. Oh my goodness, what a delight. My family and guests totally loved this. It was so easy and there were no left-overs. Thanks for a great recipe. I will make this again.”

“thanks again for a simple and delicious dish for my big family.i used flour tortillas and it was great.next time i’ll have corn tortillas on hand and use them.i can’t wait to bring this to next summer’s swim team potlucks.”

“Great way to spice up ground beef!We liked this dish, easy to make and full of flavour. Makes a lot too.Thanks for posting.”

“Enchilada Pie was the hit of thr party! First dish to disappear.”

“A really easy family dinner. Just throw this together–even in the morning and back right before dinner. We loved this recipe! I had to add some chipotle for some zing. We like it hot in Texas…P. Made for Football Pool 2011.”

“loved this!used rotel tomatoes instead of regular tomatoes and subbed salsa for the tomato sauce.also threw in another can of green chilis on top of the rotel.used a mix of sharp cheddar and monterrey jack with jalapenos for the cheese.very, very, good!!”

“Okay, I don’t usually make these kinds of dishes/casseroles.But I agree it was really good.I will say it is a very meaty recipe.My husband suggested halving everything but the corn tortillas, soup, cheese, and milk.I agree we will like it better that way.Since we aren’t big meat eaters, I think this will be perfect with the meat mixture halved and served with a salad and guacamole.Definitely a keeper and a great use for corn tortillas that are getting a bit dry.I would like to add some veggies in next time like cooked corn and cooked red peppers and maybe some cubed potatoes.Thanks!”

“So good and so easy and a meal that I will make an appearance at my table again.I knew that the amount of seasoning would be too much for family so I decreased the chili powder and eliminated salt altogether as I felt there was enough sodium in the taco season.I only had a few corn tortillas so I used a mix of corn and flour which was okay.Obviously flour absorbs more liquid and gets soggier but that’s all I had so I used it…..my fault, not the recipe!”

“This was absolutely delicious !We cant buy tins of green chillies in Australia so I used some bottled jalapeno peppers. I used low fat milk, and was wondering if thats why the topping was quite runny. It didnt really set very well, but was nice mixed in. I served it with guacamole and loved it.”

“sooooooo gooooood!”

“My family really enjoyed this.I followed the recipe exactly, but when I tasted the beef mixture I felt it was too salty, so I added and extra 8oz can of tomato sauce and let it simmer a bit longer.Once it was baked and served it was delicious!!!!”

“I made this for Freeze It Tag, and it froze wonderfully! Is a great OAMC recipe. I followed all directions, and let cool slightly, then froze. To reheat, I thawed completely and baked as directed. I only used 1lb ground beef and it seemed like plenty. The bottom tortillas stuck to the pan – may spray with nonstick spray next time.”

“I actually modified this recipe and use it as my main enchilada recipe.Instead of using the chix soup and milk, I use enchilada sauce (I use #71916) and make it just like regular enchiladas.My fiance – who doesn’t like things too spicy – loves it.Very good recipe – I make it all the time and will continue to.”

“This is a real winner, really tops. It doesn’t have the “same old same old” taste so many of these tortilla cheese concotions do. One would think the cream of chicken soup would be an oddity here but it actually makes the recipe what it is.”

“Family favorite.Teenagers love it – good the next day too.Instead of corn tortillas, I used tortilla chips – righth out of the bag (restaurant size) – – great too !”