Difference between revisions of "Beef Enchilada Pie"

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(Created page with " ==Description== Beef Enchilada Pie <ref>{{cite book|last=Poore|first=Marge |title=365 Easy Mexican Recipes |year=1993|publisher=HarperCollins Publishers, Inc.|isbn=0-06-0169...")
 
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==Procedure==
 
==Procedure==
#
+
# Warm over medium heat, 3 tbsp oil.
 
+
# Include meat, stir continuously ~7 min.
 
+
# Achieve a browned meat.
 +
# Include,by stirring; garlic, oregano, salt, pepper.
 +
# Add a cup of water.
 +
# Bring to boil.
 +
# Cover and reduce heat to simmer (med-low heat), leave for ~1 hour.
 +
# Leave meat to cool in the liquids.
 +
# Shred meat and set aside.
 +
# Warm oven to 350 degrees F.
 +
# Warm one tbsp oil over medium heat.
 +
# Include onion, stir for ~4 min.
 +
# Include cooked onion with meat.
 +
# Add in tomatoes, gently stirring together, set aside.
 +
# Over medium heat warm remaining oil.
 +
# Fry tortillas, single ones for 5 seconds on each side.
 +
# Pat dry with paper towels for each.
 +
# Take 2 tbsp of enchilada sauce, place into 2 pie plates.
 +
# Then layer with a cooked tortilla in each plate.
 +
# Layer 1/4 cup meat/tomato mixture, spreading evenly on each pie plate.
 +
# Layer again with 2 tbsp enchilada sauce on each.
 +
# Continue until pie plates full, or you run out of ingredients.
 +
# Top each with a final tortilla.
 +
# Halve the remaining sauce and pour all over each enchilada pie evenly.
 +
# Top that with cheese, scallions and olives, evenly over both pies.
 +
# Warm oven, then bake (uncovered) for ~17 min.
 +
# Achieve melted cheese and bubbly sauce.
 +
# To serve cut into quarters and top with sour cream and chopped cilantro.
  
  

Revision as of 10:15, 13 September 2012


Description

Beef Enchilada Pie [1] [2] is a hearty meal that may be stacked, rolled or folded.

Ingredients

  • 1/2 cup vegetable oil
  • 1 1/2 pounds lean beef stew meat, cut into 1 inch chunks
  • 2 garlic cloves, chopped
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 medium onion, chopped
  • 1 cup ready-cut salsa tomatoes
  • 8 corn tortillas
  • 2 cups canned enchilada sauce
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 3 scallions, chopped
  • 1/4 cup sliced black olives
  • sour cream and chopped cilantro

Procedure

  1. Warm over medium heat, 3 tbsp oil.
  2. Include meat, stir continuously ~7 min.
  3. Achieve a browned meat.
  4. Include,by stirring; garlic, oregano, salt, pepper.
  5. Add a cup of water.
  6. Bring to boil.
  7. Cover and reduce heat to simmer (med-low heat), leave for ~1 hour.
  8. Leave meat to cool in the liquids.
  9. Shred meat and set aside.
  10. Warm oven to 350 degrees F.
  11. Warm one tbsp oil over medium heat.
  12. Include onion, stir for ~4 min.
  13. Include cooked onion with meat.
  14. Add in tomatoes, gently stirring together, set aside.
  15. Over medium heat warm remaining oil.
  16. Fry tortillas, single ones for 5 seconds on each side.
  17. Pat dry with paper towels for each.
  18. Take 2 tbsp of enchilada sauce, place into 2 pie plates.
  19. Then layer with a cooked tortilla in each plate.
  20. Layer 1/4 cup meat/tomato mixture, spreading evenly on each pie plate.
  21. Layer again with 2 tbsp enchilada sauce on each.
  22. Continue until pie plates full, or you run out of ingredients.
  23. Top each with a final tortilla.
  24. Halve the remaining sauce and pour all over each enchilada pie evenly.
  25. Top that with cheese, scallions and olives, evenly over both pies.
  26. Warm oven, then bake (uncovered) for ~17 min.
  27. Achieve melted cheese and bubbly sauce.
  28. To serve cut into quarters and top with sour cream and chopped cilantro.


References

  1. Poore, Marge (1993). 365 Easy Mexican Recipes. HarperCollins Publishers, Inc.. pp. 183. ISBN 0-06-016963-X. 
  2. Quick Cooking. Taste of Home. 1999. pp. 44. http://www.tasteofhome.com/recipes/Beef-Enchiladas-2.