Robins Enchilada Pie Recipes

ENCHILADA PIE

Steps:

• Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.

ROBIN'S ENCHILADA PIE

Steps:

• 1. Brown the ground beef and ground pork with diced onion. Season with the spices. Drain off any fat and set aside.
• 2. Fry the corn tortillas whole and flat until crispy. Drain on paper.
• 3. Grate the two kinds of cheese 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.
• 4. Line the bottom of a deep baking dish with a small amount of enchilada sauce and add a layer of fried tortilla.
• 5. Add a layer of the meat mixture.
• 6. Add another layer of tortillas and sauce. Add a layer of the cheese mixture.
• 7. One more layer of tortillas, sauce, remaining cheese, green onions, cilantro, and olives for garnish.
• 8. Bake @ 350 degrees for about 30 minutes.
• 9. Sprinkle with the tomatoes and serve.

ENCHILADA PIE

Steps:

• 1. In a large skillet or pan, brown hamburger and onion together with seasonings. Drain well. Return mixture to pan and add corn, olives, soup, and 1/2 can of enchilada sauce. Set heat to simmer and allow to cook together while you cook the tortillas, stirring occasionally.
• 2. In a skillet, add 1/4 inch of vegetable oil and bring up to frying temp. Fry tortillas one at a time, then place on paper towels to drain. Add oil as needed for frying.
• 3. Get a large casserole dish and pour just enough of the remaining enchilada sauce in it to coat the bottom well (about 1/8 inch deep). Begin layering, starting with tortillas (each layer will use 6 tortillas), then a layer of meat mixture (1/4 of mixture), then cheese. When you have 4 layers, pour remaining enchilada sauce over the top.
• 4. Place in 350 degree oven and bake for approx. 30 min., until cheese is melted and top starts to brown.
• 5. I serve this with Spanish Rice and a salad.