Cat and Mo's Enchilada Pie

Name: Cat and Mo's Enchilada Pie
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1 lb lean ground beef; 1 medium onion, coarsely chopped; 2 garlic cloves, minced; 1 (10 ounce) can enchilada sauce; 1 (15 ounce) can black beans, drained and rinsed; kosher salt; 1 cup light sour cream; 1 (4 ounce) can chopped green chilies, drained; 1/2 cup chopped fresh cilantro; 1 (12 ounce) jar green chili salsa; 1 tablespoon pure chile powder; 1 1/2 teaspoons ground cumin; 3 cups broken tortilla chips (about the size of corn chips); 2 cups grated light cheddar cheese; 3 scallions, chopped (white and light green part); 2 tablespoons chopped pickled jalapeno peppers (or 1 T. chopped fresh jalapeno); 2 limes, cut into wedges, for garnish

Submitted by ratherbeswimmin

"In 'Cat Cora's Classics with a Twist'"

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Ready In:: 1hr 5mins
Ingredients:: 17
Serves:: 8

ingredients

1 lb lean ground beef
1 medium onion, coarsely chopped
2 garlic cloves, minced
1 (10 ounce) can enchilada sauce
1 (15 ounce) can black beans, drained and rinsed
kosher salt
1 cup light sour cream
1 (4 ounce) can chopped green chilies, drained
¹⁄₂ cup chopped fresh cilantro
1 (12 ounce) jar green chili salsa
1 tablespoon pure chile powder
1 ¹⁄₂ teaspoons ground cumin
3 cups broken tortilla chips (about the size of corn chips)
2 cups grated light cheddar cheese
3 scallions, chopped (white and light green part)
2 tablespoons chopped pickled jalapeno peppers (or 1 T. chopped fresh jalapeno)
2 limes, cut into wedges, for garnish

directions

Preheat the oven to 400°.
In a large skillet over med-high heat, cook the beef, onion, and garlic until the vegetables are soft and the beef is just slightly pink, 6-8 minutes.
Add the enchilada sauce and black beans, decrease heat to low, and simmer for 10 minutes.
Taste and add salt if you like.
Meanwhile, in a food processor or blender, blend the sour cream, green chiles, cilantro, salsa, chile powder, and cumin until smooth.
Spoon half of the meat-bean mixture into a 13 x 9 inch pan or a large casserole dish.
Top with 1 1/2 c of the smallest of the broken chips and 1 cup of cheese.
Cover the chips and cheese with the remaining meat-bean mixture.
Spoon on the sour cream mixture and gently spread it over the meat in an even layer.
Sprinkle on the scallions and the jalapenos.
Top with the remaining 1 1/2 cups chips and the remaining 1 cup cheese.
Cover with foil and bake for 20 minutes.
Serve warm with lime wedges.