Individual Enchilada Pies


Spice it up or down by adjusting or eliminating the cayenne pepper in your taco seasoning mix. This recipe can also be prepared as one family style casserole.

1 tsp vegetable oil
1 lb lean ground beef
1 recipe Taco Seasoning, or 1 pkg commercial mix
1/4 cup water
1 4 oz. can can diced green chilies
1 10 oz can enchilada sauce
8 6 inch corn tortillas, divided
1 15 ounce can can black beans, drained, rinsed
1 cup frozen corn, thawed
1/2 cup salsa
1 cup shredded cheddar cheese, divided

1. Preheat the oven to oven to 400°. Mist four individual baking dishes with cooking spray.
2. In a large pan, heat the vegetable oil. Brown the ground beef until crumbly and no longer pink. Stir in the taco seasoning, water, and green chilis. Cook until well combined.
3. In another bowl, combine the black beans, corn, salsa, and 1/2 cup of the cheese.
4. In a small skillet, heat the enchilada sauce.
5. One at a time, dip a corn tortilla into the warm sauce, just to soften. Nestle the tortilla into a baking dish. Layer in a forth of the ground beef mixture, then a forth of the black bean mixture. Top with another sauce softened tortilla and a forth of the remaining cheese. Set aside on a foil lined baking dish.
6. When all of the casseroles have been assembled, drizzle them evenly with any remaining enchilada sauce. Bake in the preheated 400° oven for 15 – 20 minutes, or until hot and the cheese has melted.

Servings: 4