Enchilada Pie

By kjs1010

Ingredients

• Filling:
• 1 cup chopped red or green pepper
• 1 onion, chopped
• 1 Tbs olive oil
• 1 pound ground turkey/lean ground beef
• 2 tsp ground cumin
• 1-14 1/2 -15 oz can cut tomatoes with garlic and onion
• 1/2 cup enchilada sauce
• 1 can (4 oz) chopped green chilies
• 1 cup frozen corn kernels
• 3/4 cup pited black olives, sliced
• 4 8-inch corn or flour tortillas
• 1 bag (8 oz) shredded, four-cheese mexican blend (2 cups)
• Accompaniments:
• sour cream
• shredded lettuce
• additional slliced black olives

Details

Servings 6
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Have ready a round 3-qt glass baking casserole dish.

Heat oil in a large, deep heavy bottomed skillet over medium heat . Add peppers and onions and saute 3-4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin; add tomatoes, enchilada sauce, and chopped green chilies.

Stir until simmering, then simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.

Heat oven to 350.

To Assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half the remaining cheese, then the remaining tortilla.

Cover with a lid or foil and bake 30 minutes. Uncover, sprinle with the remaining cheese and bake 10 minutes longer until cheese melts and filling bubbles. Let stand 5-10 minutes before cutting in wedges. Serve with acompaniments.

The pie can be assembled up to 4 days ahead and refrigerated. If chilled, increase baking time by 10 minutes