Servings
8
Prep Time
30
Cook Time
30
Ingredients
| 6-8 slices | Borden Cheese® Pepper Jack Melts or Slices |
| 1 | medium white onion, diced |
| 8 oz | ground beef |
| 1/2 cup | enchilada sauce |
| 1 tbsp | canola or vegetable oil |
| 3 | cloves garlic |
| 1 tsp each | chili powder, cumin, onion powder |
| To taste | salt and ground pepper |
| 2-4 | large flour tortillas |
| Optional toppings: | diced jalapeños, scallion, avocado, cilantro, and fresh cubed Roma tomatoes |
Steps
| 1 |
PREHEAT
your oven to 350°F
|
| 2 |
PREPARE
the filling: In a medium skillet, heat 1 tsp oil over medium heat.
|
| 3 |
ADD
diced white onion and cook until softened, about 3-4 minutes.
|
| 4 |
ADD
the ground beef to the skillet, breaking it apart with a spoon and season as desired. Cook until fully browned, about 3-5 minutes.
|
| 5 |
STIR
in the enchilada sauce until well combined and heated through, about 4 minutes. If desired, add any of the optional toppings (diced jalapeños, avocado, cilantro, and fresh Roma tomatoes) into the mixture.
|
| 6 |
PREPARE
the pie tin: Spray 9-inch pie tin with cooking spray to prevent sticking. Coat the bottom with 1/3 cup enchilada/ground beef sauce.
|
| 7 |
ASSEMBLE
the "pie": Place a large tortilla on top of the enchilada/ground beef sauce, add 1 cup of the sauce on top, and repeat this one more layer (like lasagna!)
|
| 8 |
TOP
the "pie" with Borden Pepper Jack Melts or Slices. Feel free to slice up Borden Pepper Jack diagonally to make it all fit nicely.
|
| 9 |
BAKE
Place the pie tin in the preheated oven and bake for 30 minutes, or until the cheese is melted and the pie edges are golden and crispy.
|
| 10 |
SERVE
and top with your favorite toppings like diced jalapeños, avocado, cilantro, and fresh Roma tomatoes. Enjoy!
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