This time of year is my favorite for casseroles. Dishes that can be made ahead are just what I need when I’m driving kids around, Christmas shopping, wrapping and sending and just generally moving at fast clip. Casseroles with any kind of Tex-Mex flavor to them are big favorites in our house. I like this one because of the addition of refried beans. My kids claim not to like beans, but in this casserole they don’t even notice them. They eat every bit of this every time I make it. This is also nice for a really informal dinner with friends—the bowls of garnishes make it fun, and it pairs well with a good beer, or a glass of wine and conversation.
Beef Enchilada Pie
Serves 6 to 8
Ingredients:
1 pound ground beef
1 medium onion, finely chopped
2 garlic cloves, pressed
1/3 cup of your favorite picante sauce or salsa
1 16-ounce can refried beans
1 10-ounce can enchilada sauce
1 cup pitted, sliced black Kalamata olives
1 teaspoon kosher salt
6 cups crushed corn chips
3 cups grated sharp cheddar cheese
Garnishes:
Sour cream
Chopped fresh tomatoes
Thinly sliced iceberg or romaine lettuce
Chopped green onions
Diced Avocado
Preparation:
Preheat the oven to 375 degrees. Lightly grease a 9 x 13 baking dish (rectangle, oval, any shape is fine).
In a skillet over medium heat, brown the beef with the onion until the beef is brown and the onion is soft. Add the garlic and continue to cook for one minute.
Reduce the heat to low. Add the picante sauce, beans, enchilada sauce, olives and salt. Stir and cook until well combined and heated through. Remove from the heat.
Put one cup of the crushed corn chips in the bottom of the baking dish. Spoon half of the beef mixture over the chips. Top with another cup of the chips and half of the grated cheese. Spoon over the rest of the beef mixture; add the rest of the chips and then the rest of the cheese.
Bake the pie for 30 minutes or until the edges are bubbling, the cheese is melted and it is heated through.
Serve with garnishes to taste.