Spicy Beef and Bean Enchilada Pie

Recipe View 5 mins Preheat oven to 400°F (200°C).

Recipe View 10 mins In a large skillet over medium-high heat, brown ground beef and onion, breaking up the beef with a spoon, until the meat is no longer pink, about 7-10 minutes. Drain off any excess grease. Add the minced garlic and cook until fragrant, about 30 seconds. Stir in the Tex-Mex diced tomatoes, green chiles, cilantro, and taco seasoning. Mix well and remove from heat.

Recipe View 2 mins In a medium bowl, combine the refried black beans with one can of red enchilada sauce. Mix until smooth and creamy.

Recipe View 1 mins In a separate bowl, combine the shredded pepper jack and Monterey Jack cheeses.

Recipe View 3 mins Lightly toast each tortilla in a dry skillet over medium heat for about 15 seconds per side, just until slightly crisp and pliable. This prevents sogginess in the final dish.

Recipe View 15 mins To assemble the pie, place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of the black bean mixture, followed by a layer of the ground beef mixture. Sprinkle 1 cup of the cheese mixture and drizzle with 1/4 cup of red enchilada sauce. Repeat the layering process with the remaining tortillas, bean mixture, beef mixture, cheese, and sauce, finishing with cheese and enchilada sauce on top.

Recipe View 40 mins Cover the springform pan with aluminum foil and bake in the preheated oven for 40 minutes, or until the cheese is melted and bubbly and the enchilada pie is heated through. Remove the foil for the last 10 minutes of baking to allow the cheese to brown slightly.

Recipe View 15 mins Let the enchilada pie cool for 15 minutes before releasing the springform pan sides. Cut into wedges and serve hot, with a dollop of sour cream.