Spicy Beef and Bean Pie Taste of Home
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02/02/2015
I always make dishes according to their recipes before I make modifications. This recipe is delicious just the way it is. But to accommodate my personal taste, I changed the flour tortillas to corn tortillas. This was much better as the tortillas soaked up so of the liquid. I used the smaller tortillas so I made it in a 9 x 13 baking dish which worked just fine. We had guacamole and chopped black olives on the side, and this made the dish absolutely perfect.
11/01/2013
This recipe took some time to get together, but, it was very good. The only problem I had was with the black bean mixture. Once I added the enchilada sauce to the black beans it was a very thin soupy mixture. I had to add another full can of black beans to thicken it and then I had a ton left over. I would just add enough enchilada sauce to the beans to be a good spreadable consistency. Next time I will also make my own enchilada sauce because I would like the flavor better than the canned sauce. One suggestion is to wrap the bottom of your spring form pan in foil. That way if you have any leakage it won't get all over your oven. Also - when you warm tortillas they shrink, so, you may need to do a couple of tortillas per layer in order to fill your pan. Thanks for the recipe!
01/15/2017
I understand that recipes should be rated as they are written, but this recipe has a lot of good things about it and a number of things as a long seasoned cook, or even a begginer I would think about. 1) Drain the ground beef before adding all the seasonings, please cook until the taco seasoning and tomatoe juices are absorbed (more flavor). 2) go ahead and add the refried beans and some of the enchilada sauce in with the other mixture. 3) might go ahead and add the cheese as well. Now if it doesn't look gloopy enough, add more enchilada sauce. Taste it before you start layering. Is it spicy enough, not enough sauce? Adjust as you want to. Add more heat or not. 4) Forget the springform pan. Don't fry the tortillas. Just take a casserole dish of your choice, grease it up. Layer a bit of the meat/bean/cheese mixture on the bottom, put a layer of tortillas on top, a bit more cheese, then repeat layers as you'd like. Bake until it's all bubbly. Now that wasn't hard, was it?
02/08/2015
This is a great recipe. I made it with homemade refried black beans and homemade enchilada sauce, and cooked it in a Pyrex casserole dish in a Dutch oven. I added just enough enchilada sauce to the beans to make it a spreadable mixture, and omitted adding the 1/4 cup enchilada sauce at each layer because it seemed far too moist otherwise. After the top tortilla, I added a layer of cheese, then covered with enchilada sauce, then sprinkled with more cheese. This gave a beautiful marbled top to the dish. Thanks for the great recipe!
05/20/2014
This was fantastic... and the left overs I swear were even better. I made some changes only because i didn't have some items. But i would make as is.
04/03/2014
Tastes fantastic, but too much ingredients - overflowed the pan and could only use 4 tortillas.
05/30/2015
I made this recipe gluten free so I used gluten free corn flour tortillas not quite the same as flour but turned out really good. I also had to use McCormick dry taco/enchilada mixes. (The canned sauce is not gluten free and I wanted to stay simple first run at making this). For the sauce I used a 15 oz can of tomato sauce with a little less water and refried beans (about half a large can) but saved some sauce to put on the top without the beans to keep it a little thicker inside. I also did not have a spring form pan I used a glass 9x11 pan and very lightly greased it just enough to keep it from sticking. I will make this again I hope to make it without the dry mixes and use my own sauce mix. We always use cheddar and jack with our cheesy meals so I also added that. Really a great one dish meal take a little prep but worth it!
03/09/2016
Two cans of enchilada sauce was way too much. The whole thing was extremely runny and didn't hang together at all. It tasted pretty good but looked awful. Next time I'd try not mixing any enchilada sauce with the beans, and just using the one can of sauce when layering.
02/22/2015
My family enjoyed this very much! I did not have a spring form pan so I used a 11x13 glass pan, it turned out a bit messy. Also the tortillas on the bottom stuck to my dish. I would use less enchilada sauce next time and I added refried pinto beans to the layer as well. It tasted really good and spicy, serve it with a green salad. Thanks for the recipe!
04/15/2015
Very good.
02/05/2016
So I'm visiting my sis in New Zealand and decide to make something Mexican. Now, they have a few things at the store nowadays for Mexican food, but not a lot. I normally try to follow recipes the first time I make them. but this one proves you can substitute. No enchilada sauce, so used two cans of Mexican diced tomatoes, one added to the meat and one to the bean mixture. They had random spicy black beans and one of pinto beans. Used one can of each. They were saucy, so didn't dry out mixture. Crunched up spicy tortilla chips as the tortilla layer. Used cheddar, they don't have Jack. Voila, it was a hit! Crazy. Will make again at home.
04/11/2020
With the lockdown, I've started using some of my emergency food to get by. I had some corn tortillas and had made some black beans, so I decided to look for an enchilada lasagna type of recipe and came across this one. I didn't refry the beans; left them whole. I reconstituted some ground beef and cheddar and mozzarella cheese. I didn't have a can of tomatoes or green chiles, so I cut up about a cup of fresh grape tomatoes and a handful of pickled jalapenos. No cilantro or sour cream. I read many of the reviews that said that it was too mushy, so I drained my black beans. Overall, I really enjoyed this. I actually made it too dry, so next time I'll either use more enchilada sauce, or leave some of the liquid from the beans in. I will definitely make this again.
06/28/2017
This was a super easy and very authentic tasting enchilada dish. I was short on time so I swapped the canned tomatoes and chili's with a 50/50 mix of hot & mild chunky salsa from a jar...I used 15 ounces as recommended which worked beautifully. Also, I couldn't find shredded pepper jack cheese so I used 80% 4-blend Mexican shredded cheese and 20% shredded sharp cheddar and it came out amazing!!! Also, I removed the foil in the last 10 minutes of baking. My foil stuck to the cheese so remember to spray your foil with nonstick spray before baking to avoid this
08/14/2016
This was a great recipes however I made a few changes mainly due to unavailability. My family loved it!!
09/25/2020
Excellent!
09/23/2019
This was very good, and I'll make it again. If everyone else in my family likes it as much as I do! The only problem is how the recipe is written. I had to read it a couple times, then decided to do what I always do and thankful I did. I have been cooking for years, so I know that you should always drain the fat off of browned meat, and if you don't drain the tomatoes and the black beans before adding you would defiantly have a soupy mess once your enchilada sauce is added. Younger folks just learning to cook would not know these little things and maybe this wouldn't turn out so good. I did all the draining and mine was still very runny, but I it was delicious!
04/01/2017
yummy
11/12/2018
Great recipe! Has been over 25 years since I last made an Enchilada Pie but this is a great recipe which refreshed my memory - not only of the preparation involved but the final meal. Everyone has loved it. As some others have already noted, the details of the recipe are "flexible": I made a completely Gluten Free version since my wife has Celiac disease. Use corn tortilla's (vs. flour) and know your ingredient list. To "kick up the flavor a notch" I also used San Marzano chopped tomato's, made my own Enchilada Sauce and used my own seasoning mix (I adjust "heat" of spices to my guests preferences). Additionally, I used Rosarita Pinto beans w/no added enchilada sauce - Rosarita pinto's are so creamy & flavorful you will not need to add any sauce. I also baked in a deep, uncovered Pyrex dish (loosely covered in tinfoil). After 30 minutes, I removed the foil, kicked the oven temp. up to 420f to get the cheese bubbling and - voila' - a GREAT enchilada pie!
09/07/2016
Loved it, but cut down to 3 cups of cheese, and one can of enchilada sauce, used 1/2 can for the mixture, and the other half was enough for the layering. Enjoy!!
12/28/2016
It was very tasty and filling! Prep was way longer than 25 minutes for me.. and the tortillas stuck to the bottom of the pan..
03/13/2016
This was a big old mess, but it was so tasty that I don't even care. Loved it!
01/24/2016
Would not make again. The tortillas soaked up all the liquid so it lacked sauce, tortillas stuck to pan and due I think to the pre crisping and then baking, the tortillas came out real hard in some spots and chewy in others. Did not look pretty at all coming out of oven
03/02/2017
Very yummy recipe.
04/20/2020
I used salsa instead of canned tomatoes, chopped onion and minced garlic.
06/04/2021
tasty is an understatement! i would rate it 5 stars but there are little quirks, adjustments needed. thank you to the other cooks and their VERY helpful hints. i allowed for more prep time, used less of canned sauce in between the layers, added a few more tortillas. next time, might add small amount of chopped green onions. making enchiladas the traditional way always seemed a bit too cumbersome and most recipes didn't grab my interest but this... WOW. glad i tried!
01/22/2016
Made this for a crowd recently. I made my own enchilada sauce and added seasonings and diced tomatoes to my beans and ran them quickly thru the food processor and mine werent runny at all. Got rave reviews by those who ate it. I would recommend to serve it with homemade taco sauce and the sour cream on the side
02/18/2017
I made a few modifications; per recommendations on other reviews. Everyone loved it!
01/04/2018
Will definitely make again. Next time I'll
02/25/2017
This was very good. Just spicy enough & great when you have a lot of people to feed.
Source: https://www.allrecipes.com/recipe/233570/spicy-beef-and-bean-enchilada-pie/
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