Cracker Enchilada Pie (without crackers)

 

This is another of Dave Archer’s mother’s pies, when I pulled this out of the recipe box at his house a few months back he told us how it was the most awful pie ever, that the crackers always turned black and that he and his brother untied in their disdain of this pie, so of course I have to try to make it the pie he wished it had been.

Here is my recipe adaptation:

  • 2 1/2 lbs ground beef (or beef and pork)
  • 1 onion, chopped
  • 1 clove garlic, crushed
  • 2 T. butter
  • 8 oz ┬átomato sauce
  • 8 oz salsa
  • 1 c. water
  • 2 T vinegar
  • 1 can creamed corn (8 oz?)
  • 1/2 c. sliced olives
  • 1 tsp. salt
  • 2 tsp. chili powder
  • 8 Corn tortilla shells
  • 3 c. shredded sharp cheddar

Directions

Melt butter add onion and garlic, when lightly browned add beef.

When cooked sprinkle flour over meat and mix.

Add corn, vinegar, water, tomato sauce and salsa. Mix.

Add olives and chili powder and salt. stir until combined. Let boil for 5 – 10 minutes.

Butter a 2 qt casserole dish, line with tortilla shells (I used 5 to cover it all).

When meat moisture has thickened a bit, spoon half of it over tortilla shells, cover with half the cheese, top with three remaining tortilla shells, add the rest of the meat mixture and top with cheese.

Bake in 350 degree oven for 45 minutes.

I served it with Sour cream and salsa.

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