ENCHILADA PIE

Enchilada Pie image

Provided by Christine Whisenhunt

Time 1h30m

Number Of Ingredients 14

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3 lb hamburger
1 can(s) corn, drained
1 can(s) black olives, drained and sliced
1 large onion, diced
1 large can red enchilada sauce
2 can(s) cream of mushroom soup
3 Tbsp garlic, minced. adjust to your taste. i like a lot.
2 Tbsp dried cilantro, or fresh
3 Tbsp chili powder. adjust to your taste. i like a lot in mine. just make sure it's a good quality brand!
2 Tbsp celery salt
1 Tbsp paprika
24 corn tortillas
1-2 lb mexican mix cheese, depending on how cheesy you want it.
vegetable oil, enough for frying tortillas

Steps:

1. In a large skillet or pan, brown hamburger and onion together with seasonings. Drain well. Return mixture to pan and add corn, olives, soup, and 1/2 can of enchilada sauce. Set heat to simmer and allow to cook together while you cook the tortillas, stirring occasionally.
2. In a skillet, add 1/4 inch of vegetable oil and bring up to frying temp. Fry tortillas one at a time, then place on paper towels to drain. Add oil as needed for frying.
3. Get a large casserole dish and pour just enough of the remaining enchilada sauce in it to coat the bottom well (about 1/8 inch deep). Begin layering, starting with tortillas (each layer will use 6 tortillas), then a layer of meat mixture (1/4 of mixture), then cheese. When you have 4 layers, pour remaining enchilada sauce over the top.
4. Place in 350 degree oven and bake for approx. 30 min., until cheese is melted and top starts to brown.
5. I serve this with Spanish Rice and a salad.