Enchilada Pie

"In the absence of bread, tortillas will do."
- Mexican saying

This is another recipe I borrowed from my in-laws.  It is so easy to make that you will marvel at your newfound ability to put quasi-Mexican food on the table at record speed.  It also happens to be a dish that I prefer on the second day, after it's been reheated (kind of like Soup Beans, which are better with a little age on them).  The ingredients are easy to find, and you only need a skillet and a microwave proof round dish (and a stove top and microwave) to whip this up.  Enough talk.  Thank me later!

Enchilada Pie

1 lb lean ground beef
2 15oz cans enchilada sauce (Old El Paso Medium is my preference)
2 cups shredded Taco Blend or Mexican cheese
4 FLOUR tortillas (8" or larger, depending on the size of your microwave bowl)
Toppings and sides of your choice (salsa, sour cream, rice, refried beans, etc)

1. Brown beef in skillet over medium-high heat, drain, and return beef to skillet.  Add one can of enchilada sauce and bring to a bubble before turning off heat.

2. In bottom of microwave proof round dish (we use a lidded 8" Corelle baking dish - sans lid) spoon enough enchilada sauce from the second can to cover the bottom with a thin layer.  Place a tortilla on the sauce.

3. On top of the tortilla, spread 1/3 of the beef mixture.  Pour approximately 1/4 cup of enchilada sauce on top of beef, then top with 1/2 cup cheese.  Top with a tortilla.  Repeat this twice more for a total of 3 layers of beef sandwiched between 4 tortillas.

4. On top of the last tortilla, spread the remaining enchilada sauce and sprinkle the remaining cheese.  Place dish in the microwave (uncovered), and cook on high for 10 minutes until the cheese is melted.

5. Serve with salsa, sour cream, and a side of rice and refried beans if you'd like.  This generally serves 8, and you slice it just like a pie.  It even helps to use a pie server to lift the pieces out.  Enjoy!