The Whole Enchilada Pie

Cinco De Mayo is tomorrow, this will be perfect.Don't you just love an enchilada with all the fixings? Actually anything Mexican or Southwestern is a big hit at my house and is perfect for celebrating May 5th. This is so easy and perfect for company or a family week night meal.

The Whole Enchilada Pie
8 servings
print recipe

1 pound ground beef
1 medium-size onion, chopped
2 garlic cloves, pressed
1/3 cup bottled picante sauce
1 (16-ounce) can refried beans
1 (10-ounce) can enchilada sauce
1 cup sliced, pitted California olives
1 teaspoon salt, or not
6 cups crushed corn chips
3 cups grated cheddar cheese, half can be Pepper Jack cheese

Garnishes
Sour cream
Chopped fresh tomatoes
Sliced iceberg lettuce
Chopped green onions
Avocado slices
Sliced Jalapeno peppers
Cilantro, rough chopped
Pico De Gallo - Mexican Salsa

Preheat the oven to 375 degrees F. Grease a 9 by 13-inch glass pan.

In a large skillet set over medium heat, brown the beef with the garlic and onion.

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.

Place 1 cup of the chips in the bottom of the glass pan. Put half the beef mixture on top. Top with another cup of the chips and 1 1/2cups cheese (half the cheese). Put in the rest of the beef mixture, then the rest of the chips, then the rest of the cheese.

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