Cooking · Food

Leftover Heaven!

Cheesy Beef Enchilada Pie

I had odds and ends in the fridge. It didn’t hurt that I’d been looking for something a bit different.

Beef and Cheese Enchilada Pie

A quick and easy deconstructed enchilada recipe.
Course Main Course
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6


  • 8 x 8 Baking Dish


  • 1 pound ground beef
  • 1/2 cup onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon chili powder
  • 1/4 teaspoon oregano, dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 cup taco sauce
  • 2/3 cup finely crushed tortilla chips
  • 2 cups grated cheddar cheese
  • 1/2 cup biscuit mix
  • 1 cup milk
  • 2 eggs, beaten


  • Preheat the oven to 400 degrees. Spray 8×8 dish with nonstick spray. Spread the crushed tortilla chips and 1/2 cup of the cheese on the bottom of the pan. Set aside.
  • Brown the beef and onions in a large skillet. Add the seasonings. Drain well.
  • Put the drained beef mixture on top of the tortilla cheese mixture in the baking dish. Top with 1/4 cup of taco sauce and more cheese.
  • Combine the baking mix, milk, and eggs and pour over the mixture in the baking dish.
  • Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Top with remaining taco sauce and cheese and return to the oven for 5 to 10 minutes or until the cheese is melted.
  • Set aside to cool for 10 minutes before serving.


I used leftover salsa in lieu of the taco sauce. 
Since I also didn’t have the full requirement of tortilla chips, I added crushed croutons.  Putting these on the bottom of the pan gave a crispy-ish crust.  Wonderful and tasty!

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