Baked Mexican Pie
Recipe from Taste of the South

Baked Mexican Pie

by 64  people

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Servings: 10
Prep Time: 30 mins
Total Time: 1 hr
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  • 1   pound 
    ground beef
  • 1  1 1/4 ounce package 
    taco seasoning
  • 2/3  cup 
    beef broth
  • 2   tablespoons 
  • 1   
    medium onion, chopped
  • 2   tablespoons 
    chopped garlic
  • 1/2  cup 
    chopped green onion
  • 1  4 1/2 ounce can 
    chopped green chiles
  • 1  10 3/4 ounce can 
    cream of onion soup
  • 1  10  ounce can 
    enchilada sauce
  • 1  16  ounce can 
    refried beans
  • 5  12  inches 
    flour tortillas
  • 3   cups 
    shredded Pepper Jack cheese
    sour cream, chopped green onions, and chopped tomatoes
Preheat oven to 350 degrees.
Using a 12-inch cast-iron skillet, cook beef with taco seasoning and broth over medium heat; drain.
In the same skillet, melt butter. Cook onion, garlic, and green onion in butter until tender. Add green chiles, soup, and meat, stirring well. Transfer mixture to a medium bowl.
Wipe skillet clean with a paper towel. Lightly spray skillet with cooking spray; set aside.
In a separate bowl, combine enchilada sauce and beans, whisking well.
In prepared skillet, layer 1 tortilla, half of meat mixture, 1 tortilla, and half of bean mixture. Repeat once more, ending with tortilla. Top with cheese.
Bake for 30 minutes, or until cheese is browned.
Garnish with sour cream, chopped green onions, and chopped tomatoes, if desired.
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