The Whole Enchilada Pie
Source of Recipe
From "Goldy's Kitchen Cookbook" by Diane Mott Davidson
"This is a family favorite, and much easier than actual enchiladas."
List of Ingredients
◦ 1 pound ground beef
◦ 1 medium onion, chopped
◦ 2 cloves garlic, crushed through a press
◦ ⅓ cup picante sauce
◦ Contents of one 16-ounce can refried beans
◦ Contents of one 10-ounce can enchilada sauce
◦ 1 cup sliced, pitted black California olives
◦ 1 teaspoon salt
◦ 6 cups crushed corn chips
◦ 6 cups grated cheddar cheese
◦ Sour cream
◦ Chopped fresh tomatoes
◦ Sliced iceberg lettuce
◦ Chopped scallions (including tops)
◦ Avocado slices or prepared guacamole
Preheat the oven to 375° F. Grease a 9-by-13-inch glass baking dish.
In a large, deep skillet set over medium heat, brown the ground beef with the onion and garlic until the beef is browned and the onion is soft, about 5 to 8 minutes. Stir constantly for even browning.
Reduce the heat and add the picante sauce, refried beans, enchilada sauce, olives, and salt. Stir and cook until well combined and bubbling. Remove from the heat.
Place 1 cup of the crushed corn chips in the bottom of the baking dish. Put half the beef mixture on top. Top with another cup of the chips and 2 cups cheddar. Put in the rest of the beef mixture, then the rest of the chips, then top with the remaining 4 cups cheese.
Bake the pie for 30 to 40 minutes, or until the center is hot and bubbling. Serve immediately with bowls filled with the garnishes. (If you bake the pie and reheat it later, cover it with a piece of buttered foil to keep it from drying out.)
Makes 8 servings