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Beef & Black Bean Enchilada Pie
While not the prettiest of dishes, what it lacks in looks, it makes up for in taste and flavor. And it’s FAST! Great for a weeknight!
Course
Dinner
Cuisine
American, Mexican
Prep Time
8
minutes
minutes
Cook Time
10
minutes
minutes
Cooling time
5
minutes
minutes
Total Time
18
minutes
minutes
Servings
6
Calories
1613
kcal
Author
Kylee Ayotte
Ingredients
1
lb
ground beef or turkey
1
onion
chopped
15oz
can
black beans
drained and rinsed
1
Tbs
butter
2
Tbs
minced garlic
2
Tbs
all purpose flour
1
cup
beef stock
1
Tbs
taco seasoning
15oz
can
tomato sauce
(puree, for the Aussies/Kiwis)
6
8-inch flour tortillas
3/4
cup
grated cheddar
Optional/Serving
Sour cream hot sauce, sliced olives, cilantro
Instructions
Preheat oven to 400F
Heat a large skillet over medium-high heat, then add beef and onion to pan; cook until browned. Add black beans.
Meanwhile, melt butter in a saucepan over medium-high heat.
Add garlic and cook 1 minute, be careful not to burn!
Sprinkle with flour; cook 30 seconds, stirring constantly.
Add broth, taco seasoning, and tomato sauce to pan.
Bring to a boil; cook 2 minutes, stirring occasionally.
Reserve about half a cup of the tomato mixture, and add the rest to the beef and beans.
In a 9-inch pie plate place one of the tortillas.
Top with 1 cup beef mixture and a small sprinkle of cheese.
Repeat layers, ending with tortilla.
Spread reserved tomato mixture over tortilla. Top with cheese.
Bake 10 minutes or until cheese melts. Cool 5 minutes, before serving topped with toppings of your choice.
Devour.
Nutrition
Calories:
1613
kcal
|
Carbohydrates:
259
g
|
Protein:
97
g
|
Fat:
30
g
|
Saturated Fat:
11
g
|
Cholesterol:
73
mg
|
Sodium:
9460
mg
|
Potassium:
8168
mg
|
Fiber:
81
g
|
Sugar:
74
g
|
Vitamin A:
7640
IU
|
Vitamin C:
121.4
mg
|
Calcium:
548
mg
|
Iron:
33.3
mg