Spicy Beef and Bean Enchilada Pie: A Flavor Fiesta!

This Spicy Beef and Bean Enchilada Pie is not your average casserole. It’s a layered masterpiece of flavor, texture, and spice, guaranteed to tantalize your taste buds and leave you craving more. Imagine layers of seasoned ground beef, hearty refried beans, melted cheese, and vibrant enchilada sauce, all baked to golden perfection. This dish is perfect for a weeknight dinner, a potluck gathering, or anytime you’re in the mood for a satisfying and flavorful meal.

Forget rolling individual enchiladas! This pie is much simpler and quicker to assemble, making it a weeknight winner. Plus, it’s easily customizable to suit your spice preference and dietary needs. Want it mild? Reduce the chili powder. Craving more heat? Add some chopped jalapeños! Vegetarian? Swap the beef for more beans and veggies. The possibilities are endless.

Let’s dive into the details and create this delicious enchilada pie together!

## Ingredients:

**For the Beef Filling:**

* 1 pound ground beef (80/20 blend is ideal for flavor)
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 1 green bell pepper, chopped
* 1 red bell pepper, chopped
* 1 (15-ounce) can kidney beans, rinsed and drained
* 1 (15-ounce) can black beans, rinsed and drained
* 1 (15-ounce) can diced tomatoes, undrained
* 1 (4-ounce) can diced green chilies, undrained
* 1 packet (1 ounce) taco seasoning
* 1 teaspoon chili powder (adjust to your spice preference)
* 1/2 teaspoon cumin
* 1/4 teaspoon smoked paprika
* Salt and black pepper to taste
* 2 tablespoons olive oil

**For the Enchilada Pie:**

* 10-12 corn tortillas (6-inch diameter)
* 1 (28-ounce) can red enchilada sauce (mild, medium, or hot, depending on your preference)
* 3 cups shredded cheddar cheese (or a Mexican cheese blend)
* Optional toppings: sour cream, guacamole, chopped cilantro, sliced green onions, diced tomatoes, pickled jalapeños

## Equipment:

* Large skillet or Dutch oven
* 9×13 inch baking dish
* Measuring cups and spoons
* Wooden spoon or spatula
* Knife and cutting board

## Instructions:

**Step 1: Prepare the Beef Filling**

1. **Brown the Beef:** Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through. Drain off any excess grease.
2. **Sauté the Vegetables:** Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, green bell pepper, and red bell pepper and cook for another 3-5 minutes, until slightly tender.
3. **Add Beans, Tomatoes, and Chilies:** Stir in the kidney beans, black beans, diced tomatoes (with their juices), and diced green chilies.
4. **Season the Mixture:** Add the taco seasoning, chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine and coat all the ingredients with the spices.
5. **Simmer:** Bring the mixture to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld together. Taste and adjust seasonings as needed. If you prefer a thicker filling, simmer for a longer period, uncovered, to allow some of the liquid to evaporate.

**Step 2: Assemble the Enchilada Pie**

1. **Preheat the Oven:** Preheat your oven to 375°F (190°C).
2. **Prepare the Baking Dish:** Lightly grease a 9×13 inch baking dish with cooking spray or a little olive oil.
3. **Layer 1: Tortillas and Sauce:** Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of the prepared baking dish. Arrange 4-5 corn tortillas over the sauce, overlapping them slightly to cover the bottom of the dish. You may need to cut or tear the tortillas to fit snugly.
4. **Layer 2: Beef and Cheese:** Spread half of the beef and bean mixture evenly over the tortillas. Sprinkle with 1 cup of shredded cheddar cheese.
5. **Layer 3: Tortillas and Sauce:** Arrange another layer of 4-5 corn tortillas over the beef and cheese, again overlapping them as needed. Spread another thin layer of enchilada sauce (about 1/2 cup) over the tortillas.
6. **Layer 4: Beef and Cheese:** Spread the remaining beef and bean mixture over the tortillas. Sprinkle with another 1 cup of shredded cheddar cheese.
7. **Layer 5: Tortillas, Sauce, and Cheese:** Arrange the final layer of 4-5 corn tortillas over the beef and cheese. Pour the remaining enchilada sauce over the top layer of tortillas, making sure to cover them evenly. Sprinkle with the remaining 1 cup of shredded cheddar cheese.

**Step 3: Bake the Enchilada Pie**

1. **Bake:** Cover the baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake for 20 minutes.
2. **Uncover and Bake:** Remove the foil and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The enchilada pie should be heated through and the sauce should be bubbling.
3. **Rest:** Let the enchilada pie rest for 10-15 minutes before cutting and serving. This allows the layers to set and makes it easier to slice.

**Step 4: Serve and Enjoy!**

1. **Cut and Serve:** Cut the enchilada pie into squares and serve hot.
2. **Add Toppings:** Top with your favorite toppings, such as sour cream, guacamole, chopped cilantro, sliced green onions, diced tomatoes, and pickled jalapeños. These toppings add freshness, flavor, and texture to the dish.

## Tips and Variations:

* **Spice Level:** Adjust the amount of chili powder and the type of enchilada sauce to control the spice level. For a milder pie, use mild enchilada sauce and reduce the chili powder to 1/2 teaspoon or less. For a spicier pie, use hot enchilada sauce and add a pinch of cayenne pepper or some chopped jalapeños to the beef filling.
* **Vegetarian Option:** Substitute the ground beef with an equal amount of cooked lentils, crumbled tofu, or a combination of black beans, corn, and chopped vegetables (such as zucchini, carrots, and bell peppers). You may need to add a little vegetable broth to the filling to keep it moist.
* **Meat Variations:** Try using ground turkey, ground chicken, or shredded cooked chicken instead of ground beef. Chorizo would also be a delicious addition.
* **Cheese Variations:** Experiment with different types of cheese, such as Monterey Jack, pepper jack, or a combination of cheeses. You can also add some queso fresco or cotija cheese as a topping.
* **Tortilla Options:** While corn tortillas are traditional for enchiladas, you can also use flour tortillas if you prefer. Flour tortillas will result in a softer texture.
* **Make-Ahead Option:** You can assemble the enchilada pie ahead of time and store it in the refrigerator for up to 24 hours before baking. Add about 10-15 minutes to the baking time to ensure it is heated through.
* **Freezing Option:** To freeze the enchilada pie, assemble it in a freezer-safe dish, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking. You may need to add a little extra baking time to ensure it is heated through.
* **Add Vegetables:** Incorporate other vegetables into the beef filling, such as corn, zucchini, or carrots. This will add more nutrients and flavor to the dish.
* **Use Different Beans:** Experiment with different types of beans, such as pinto beans, cannellini beans, or great northern beans.
* **Add a Layer of Refried Beans:** Spread a thin layer of refried beans between the tortillas and the beef filling for extra flavor and texture.
* **Spicy Sour Cream:** Mix a little hot sauce or chipotle powder into your sour cream for a spicy topping.
* **Homemade Enchilada Sauce:** For an even more authentic flavor, try making your own enchilada sauce. There are many recipes available online.

## Serving Suggestions:

* **Side Dish:** Serve the Spicy Beef and Bean Enchilada Pie with a simple side salad, Mexican rice, or refried beans.
* **Appetizers:** Offer some tortilla chips and salsa or guacamole as appetizers before serving the enchilada pie.
* **Drinks:** Pair the enchilada pie with a refreshing margarita, a Mexican beer, or a glass of iced tea.

## Nutritional Information (approximate, per serving):

* Calories: 450-550
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 40-50g
* Fiber: 10-15g

*Note: Nutritional information may vary depending on the specific ingredients and portion sizes used.*

## Why This Recipe Works:

This Spicy Beef and Bean Enchilada Pie recipe is a winner because it’s:

* **Easy to make:** No rolling required! The layered construction makes it much simpler than traditional enchiladas.
* **Flavorful:** The combination of seasoned ground beef, hearty beans, and zesty enchilada sauce creates a delicious and satisfying flavor profile.
* **Customizable:** You can easily adjust the spice level and ingredients to suit your preferences and dietary needs.
* **Versatile:** It’s perfect for a weeknight dinner, a potluck, or any occasion where you need a crowd-pleasing dish.
* **Make-ahead friendly:** You can assemble it ahead of time and bake it later, saving you time and effort.

## Conclusion:

This Spicy Beef and Bean Enchilada Pie is a guaranteed crowd-pleaser that’s both delicious and easy to make. With its layers of flavor, customizable ingredients, and simple assembly, it’s the perfect dish for any occasion. So gather your ingredients, preheat your oven, and get ready to enjoy a flavor fiesta in every bite!

Enjoy the fiesta!