Enchilada Pie
Recipe by Karen Wallace, as reported in the Nov. 14, 1971, edition of The Denver Post. Serves 10-12
Ingredients
10 corn tortillas
2 pounds ground beef
1 medium clove garlic, minced
1 medium onion, minced
1 can (7 ounces) green chiles, drained and diced
1 can (about 10 ounces) mushroom soup
1 can (about 1 pound) stewed tomatoes
1/2 teaspoon chili powder
Salt and pepper to taste
1 pound longhorn or other favorite cheese
Directions
Cut tortillas in quarters. Dip quarters in small amount of hot cooking oil for just a few seconds on both sides (tortillas should be slightly crisp). Drain on paper toweling. Crumble beef into heated skillet. Add garlic and onion. Cook over moderate heat, stirring occasionally, until meat loses red color. Drain off grease.
Preheat oven to 350 degrees. Combine chiles, soup and tomatoes. Add to meat mixture with chili powder, salt and pepper. Mix well. Arrange half of tortilla quarters in rows slightly overlapping in greased, shallow baking dish, 9 by 13 inches. Spoon half of meat mixture on top of tortillas. Sprinkle half of cheese on meat mixture. Repeat layers, ending with cheese. Cover loosely with foil. Bake 45 minutes to 1 hour. Decorate edge of baking dish with additional tortilla quarters, if desired.
