The Whole Enchilada Pie

Categories: Goldy Schultz, Gr beef, October2015, Tex-Mex

Ingredients

• 1 lb of ground beef
• 1 medium-sized onion, chopped
• 2 garlic cloves, pressed
• 1/3 cup bottled picante sauce
• 1 can refried beans (16 oz)
• 1 can enchilada sauce (10 oz)
• 1 cup sliced, pitted black olives
• 1 tsp salt
• 6 cups crushed corn chips
• 3 cups grated cheddar cheese
• Garnishes:
• Sour cream
• Chopped tomatoes
• Sliced iceberg lettuce
• Chopped green onions
• Sliced avocado

Directions

1. Preheat the oven to 375 degrees. Grease a 13″×9″ glass pan.

2. In a wide frying pan set over medium heat, brown the ground beef with the onion and garlic until the beef is brown and the onion is soft.

3. Lower the heat and add the picante, beans, enchilada sauce, olives and salt. Stir and cook until well-combined and bubbly. Remove from the heat.

4. Place 1 cup of the chips in the bottom of the glass pan. Put half of the beef mixture on top. Top with another cup of the chips and half of the cheese.

5. Bake the pie for 30 or 40 minutes, or until the center is hot and bubbly. (You can take the temperature by taking a small spoonful from the center). Serve immediately with bowls filled with the garnishes.

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