Classic Beef Enchilada Pie

Ingredients

• 454 g (1 lb)minced beef, at least 80% lean
• 40 g (1/4 cup)chopped onion
• 284 g (10 oz)mild red enchilada sauce
• 28 g (1 oz)original taco seasoning mix
• 113 g (4 oz)chopped green chillies
• 120 g (3/4 cup)frozen sweetcorn
• 5 tortillas from a 312 g (11 oz) packburrito-size flour tortillas
• 1 1/2 cups from a 198 g (7 oz) packshredded Mexican-style four-cheese blend
• To taste, if desiredchopped fresh coriander leaves
• 198 g (7 oz), if desiredMexican crema

Instructions

1. 1

   Heat the oven

   Heat the oven to 175°C (350°F). Coat a 23 cm (9-inch) glass pie dish with cooking spray.

2. 2

   Cook the filling

   In a 25 cm (10-inch) non-stick frying pan over medium-high heat, cook the beef and onion for 5–7 minutes, stirring often, until the beef is thoroughly cooked. Drain off the fat. Add 160 ml (2/3 cup) of the enchilada sauce, setting the rest aside, then stir in the taco seasoning, green chillies and frozen sweetcorn. Bring to the boil, lower the heat and simmer uncovered for 3–4 minutes, stirring often, until thickened.

3. 3

   Layer the pie

   Put one tortilla in the pie dish and top with 180 ml (3/4 cup) of the beef mixture and 60 ml (1/4 cup) of the cheese. Repeat these layers three times. Add the last tortilla and press it down to flatten the stack. Pour over the reserved enchilada sauce and scatter the remaining cheese on top.

4. 4

   Bake and finish

   Bake uncovered for 20–25 minutes, until hot and the cheese has melted. Leave to cool for 10 minutes, then top with the coriander and crema, if using.

What is enchilada pie?

Enchilada pie is a layered, pie-shaped take on enchiladas, using tortillas to separate a saucy filling rather than rolling each one individually. Enchiladas are a well-established Mexican dish; this casserole-style format brings their flavours together in a convenient bake.

Here, seasoned beef, sweetcorn and green chillies make a savoury filling, while enchilada sauce and cheese run through the layers. A short rest after baking helps the pie settle for serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 31g protein, 47g carbs, 31g fat.

The tortillas and sweetcorn provide most of the carbohydrate, while the beef contributes much of the protein and the cheese adds fat and more protein. Enchilada sauce and taco seasoning also contribute sodium. Serve a wedge with salad or extra vegetables to balance the plate.

Build a flavourful filling

Beef and onion: Brown them together until the beef is fully cooked, then drain before adding the sauce. This keeps the filling from becoming overly greasy.

Seasoning and vegetables: Taco seasoning, green chillies and sweetcorn go into the pan with some of the enchilada sauce. Simmering the mixture uncovered thickens it so it is easier to layer.

Layer without overfilling

Even layers: Divide the beef mixture and cheese across the repeated tortilla layers, spreading them towards the edges. Keeping the layers even makes the pie easier to portion.

Top tortilla: Press it gently into place before adding the reserved sauce and cheese. It helps hold the stack together, while the sauce keeps the top from drying out in the oven.

Check the bake

Oven cue: Bake at 175°C for 20–25 minutes, until the pie is hot throughout and the cheese has melted. If the cheese is melted but the centre needs more time, continue baking briefly and check again.

Resting: Leave the pie for 10 minutes after it comes out of the oven. The layers will be hot, and the pause helps them settle before you cut into them.

Choose the finishing toppings

Coriander: Fresh chopped leaves, if desired, add a bright herbal contrast to the rich filling.

Crema: Spoon it over the pie just before serving for a cool, creamy finish. Both toppings are optional, so the pie can also be served plain.

Serve it as a meal

Cut the rested pie into wedges and serve while warm. A crisp green salad or simply dressed lettuce makes a fresh contrast to the cheesy layers.

For a more substantial plate, add beans or another vegetable side. Keep additional toppings at the table so everyone can finish their portion as they like.

Recipe notes & tips

• Drain the cooked beef before adding the sauce to keep the filling from becoming greasy.
• Let the filling simmer until thickened so the tortilla layers are easier to stack.
• Spread the filling and cheese evenly over each tortilla for a more stable pie.
• Use a pie dish that fits the tortillas so the layers stay supported.
• Rest the pie for the full 10 minutes before cutting into wedges.
• Add the crema and coriander after baking rather than before it goes into the oven.

Variations

• Add black beans: Stir drained black beans into the simmering filling for extra texture.
• Use another cheese: Replace the Mexican-style blend with a similar melting cheese.
• Increase the heat: Choose hot enchilada sauce or add sliced fresh chilli to the filling.
• Add peppers: Cook diced bell pepper with the onion and beef.
• Skip the crema: Leave it off or serve it at the table so each person can choose.

Common mistakes to avoid

• Filling too wet: Simmer it uncovered for the full 3–4 minutes so it thickens before layering.
• Skipping the drain: Drain the beef after browning to avoid excess grease in the pie.
• Uneven layers: Spread the beef and cheese across each tortilla rather than piling them in the middle.
• Cutting too soon: Rest the baked pie for 10 minutes so the layers can settle.
• Overbaking: Check at 20 minutes and take the pie out once it is hot and the cheese has melted.

How to store

Refrigerate leftover pie in a covered container for up to 3 days. Reheat portions in the oven or microwave until hot throughout; add fresh crema and coriander after reheating.

Frequently asked questions