Robin’s Enchilada Pie

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Cook time: 30 Min  Prep time: 1 Hr   Serves: 6-10


1 lb Lean ground beef

1 lb ground pork

16 oz Medium cheddar cheese

16 oz Monterey pepper jack cheese

8 oz small curd cottage cheese

8 oz sour cream

1 can(s) sliced black olives

green onions (garnish)

chopped cilantro (garnish)

1 large fresh tomato diced (garnish)

salt, pepper, cumin and garlic to taste

12 fresh corn tortillas

1 can(s) Las Palmas Enchilada sauce

Frying oil for tortillas

1 yellow onion diced


1. Brown the ground beef and ground pork with diced onion, season with the spices, drain off any fat and set aside. Fry the corn tortillas whole and flat until crispy, drain on paper. Grate the two cheeses and set aside about 1/4 for the top. Combine the sour cream and cottage cheese to the large amount of cheddar and jack cheeses in a bowl. Line the bottom of a deep baking dish with a small amount of Enchilada sauce and add a layer of fried tortilla. Add a layer of the meat mixture. Add another layer of tortillas and sauce. Add a layer of the cheese mixture. One more layer of tortillas, sauce, remaining cheese, green onions, cilantro and tomatoes for garnish. Bake @ 350 degrees for about 30 minutes and serve

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