I'm constantly thinking about the daily question of what's for dinner. It's a meal that requires more planning than the cereal I pour into a bowl at breakfast and the salad I usually toss at lunch. I have to make sure I have all the ingredients for whatever I'm going to make and that I've left enough time to prep and cook. Otherwise, I sometimes get too hungry and just throw the ingredients back in the fridge while I eye the cereal box again.
Ingredients
1 lb. Ground beef
2 Tablespoons taco seasoning
1/2 Cup beef broth
2 Tablespoons canola or olive oil
1 Onion, peeled and diced
4 Cloves garlic, peeled and minced
1/2 Cup chopped scallions
1 Tablespoon all purpose flour
1 Cup milk
1 Cup enchilada sauce (tomato sauce is OK as well)
1 Can (approx. 16 oz.) refried beans
2 Cups shredded cheddar or Mexican blend cheese
5 Flour tortillas (10")
Salt & pepper to taste
Ad one tablespoon of the oil to the pan and saute the onion and garlic for a few minutes until translucent. Remove the mixture from the pan and into the dish with the cooked beef.
Add the remaining tablespoon of oil to the pan along with the flour. On medium heat, whisk in the milk and continue cooking until the sauce is slightly thickened. Return the beef and onion mixtures to the pan with the milk sauce, add the scallions and season to taste. Remove the mixture to another dish, wipe the pan with a paper towel and lightly spray with non-stick cooking spray.
In a separate bowl, combine the tomato or enchilada sauce with the refried beans. Place one tortilla into the cast iron pan, top with half the beef mixture, then the second tortilla, half the bean mixture, the third tortilla, the remaining beef mixture, the fourth tortilla, the remaining bean mixture and then the fifth tortilla. Top with the cheese and bake in a pre-heated 350 degree oven for 30 - 45 minutes or until the cheese is melted and lightly golden brown. Makes approximately 8 servings.
Mmmm, love refried beans. Looks tasty.
ReplyDeleteLovely and tasty Mexican pie....... Love the flavors!
ReplyDeleteThe pie looks delectable! Even for a vegetarian. I bet it tasted delicious.
ReplyDeleteI know I'd end up with 3rd degree burns, but DANG, I want to throw my face into a pan of this goodness!
ReplyDeleteMy goodness this looks wonderful - we love Tex-Mex so much around here I am going to make this one night in the next few weeks. YUM!
ReplyDeleteCould this also be made in a 5 Qt enameled cast iron dutch oven i.e. Le Creuset?
ReplyDeleteI actually would suggest that, if you don't have a cast iron pan, you prep everything on the stove top in a regular skillet and then bake it off in a pie pan. Hope that helps.
DeleteDoes it have to be a cast iron pan?
ReplyDeleteIt doesn't have to be a cast iron pan. The advantage of it is that you can cook everything in it both on the stove top and in the oven. But you can just as easily prep everything in a regular skillet and then bake it off in a pie pan. Hope that helps.
DeleteI baked it in a cake pan. Also deleted the milk, flour and oil. Exchanged the refried beans for mashed garbonzo beans and substituted the cheese for one I had on hand ;O) It was stll a winner! Great idea. Thanks!!!
ReplyDeleteJust put it in the oven and patiently waiting! Everything tasted good individually so I can't wait!
ReplyDeleteHow would I bake this in the oven?
ReplyDeleteI'm not sure I understand your question. The recipe is intended to be baked in the oven. Can you be more specific?
Deletewould this work with ground turkey and maybe vegetable broth instead of beef? I don't eat beef, but this looks really good. thank you! c:
ReplyDeleteI'm sure ground turkey would be delicious. Instead of vegetable broth, though, I would use chicken broth (or turkey broth) since you do eat poultry. I hope that helped and let me know how it went.
DeleteI made this today for my son. He gave it 2 thumbs up. I would attach a picture if I could. :-)
ReplyDeleteAwesome! I'm so glad he enjoyed it and thank you for telling me. You made my day. :)
DeleteHusband liked it. Two servings, liked.
ReplyDeleteWe had salad and Spanish rice with it.
We r trying this for the first time and hope all tastes well since I forgot the milk lol.
ReplyDeleteDelicious! Didn't have any refried beans so used smooshed-up black beans. It was just great. Can't wait to have the leftovers for lunch tomorrow!
ReplyDeleteLove this, Im thinking about using corn tortillas, what do you think?
ReplyDeleteHi Ann - I think corn tortillas would be delicious. Let me know how you liked it!
Deletecool Happy New Year 2017
ReplyDeleteMe and my family love Mexican dishes! This recipe is really handy and very easy to make over family dinners. Unlike the recipes I found in Essay writer reviews which are mostly unhealthy.
ReplyDeleteI am about to make this dish as I know it will be a winner with my husband and son; thank you! Is there any reason why you cook the meat before the onions? Surely, sweating the onions and then adding the beef eliminates a step and adds flavor to the meat?
ReplyDeleteHi Karin, the reason is that I want the flavor of sauteed onions and they won't brown if they cook with the beef. But, I'm sure either way will be tasty. I hope your family enjoys it!
DeleteGreat inspiration! Trying to figure out what to do with whole wheat tortillas and ran across this recipe. Split the taco meat in 3 same with can of refried beans. Did not use tomato or enchilada sauce. Made a cheese sauce using pepper jack and can of diced green chilies and layered in a spring form pan. Beautiful topped with sour cream and guacamole.
ReplyDeleteFabulous! Since it's just my hubs and I, and all I have is small tortillas, I'll make this in two small 6" Lodge skillets. I'll need to make three layers instead of five. The cool part is I have some leftover beef & bean enchilada filling and about 1/2 cup of homemade enchilada sauce. I'm all set! Thank you for the awesome inspiration!
ReplyDeleteWhen do you add the tomato and refried beans?
ReplyDeleteIt's in the last step of the recipe:
DeleteIn a separate bowl, combine the tomato or enchilada sauce with the refried beans. Place one tortilla into the cast iron pan, top with half the beef mixture, then the second tortilla, half the bean mixture, the third tortilla, the remaining beef mixture, the fourth tortilla, the remaining bean mixture and then the fifth tortilla. Top with the cheese and bake in a pre-heated 350 degree oven for 30 - 45 minutes or until the cheese is melted and lightly golden brown.
Sounds yummy, but the question isn't answered by referring back to the recipe. You're not actually telling us what to do with the bean and enchilada sauce mixture. Do we mix it in with the meat? That's what I assume.
DeleteNo, it is a separate element. One layer of beef, then a tortilla, then one layer of beans and sauce, repeat. It's the last step of the recipe:
Delete"In a separate bowl, combine the tomato or enchilada sauce with the refried beans. Place one tortilla into the cast iron pan, top with half the beef mixture, then the second tortilla, half the bean mixture, the third tortilla, the remaining beef mixture, the fourth tortilla, the remaining bean mixture and then the fifth tortilla."
I would like to use cooked and shredded chicken. What do you think about that?
ReplyDeleteI haven't tried it that way but I think it sounds tasty. Please let me know how it turns out.
DeleteThis has same ingredients I use to make tacos. The refried beans holds the mixture together well in soft tortilla wraps. I use diced tomatoes with chilis and add the garlic, taco sauce. I like the layers and enchilada sauce and will try this.
ReplyDeleteI have this in oven now and didn’t use the flour or oil… and substituted black beans for the refried beans. I did 3 layers with 4 10” or burrito size tortillas. Hope the family enjoys it!
ReplyDeleteSo, how was it? :)
DeleteGoing to make this tonight,made this many of times over the years
ReplyDelete