If you crave the comforting, savory flavors of enchiladas but want a quicker, simpler version, this beef enchilada pie is for you. Layers of flour tortillas, tender shredded beef, black beans, corn salsa and melted cheese come together in about 30 minutes for an easy weeknight meal or casual gathering centerpiece.
Erica’s Thoughts
Welcome back to Cook Once Eat Twice. This enchilada pie is a perfect example of repurposing one main protein into multiple meals — here we use Mexican-style shredded beef to build a layered enchilada bake. It saves time because you don’t have to individually roll each tortilla, and it’s a great weeknight crowd-pleaser.
Minimal prep is required beyond chopping toppings like avocado, green onions and cilantro, and the assembly is straightforward. If you don’t have the exact shredded beef recipe, feel free to substitute shredded chicken, pork, or seasoned ground beef.
A few things before we begin:
- Choose a good-quality enchilada sauce. A jarred red enchilada sauce works well and keeps the flavor bright.
- If you don’t have Mexican shredded beef on hand, shredded chicken, carnitas or seasoned ground beef are excellent substitutions.
- Corn salsa adds a little sweetness and texture; if you can’t find it, frozen or fresh corn kernels are a fine swap.
- Top liberally. Sour cream, avocado, green onions, cilantro, tortilla chips or leftover queso are all delicious additions.
- This version is kid-friendly — my three-year-old loved it — and makes a satisfying family meal.
This pie isn’t a traditional rolled enchilada, but it captures all the flavors in a faster, easier format.
What You’ll Need to Make Beef Enchilada Pie
Enchilada sauce: A jarred red enchilada sauce gives consistent flavor and is easy to use.
Flour tortillas: Soft 8-inch flour tortillas (soft taco size) layer well in a skillet.
Shredded beef: Use leftover Mexican-style shredded beef if you have it, or substitute shredded chicken, carnitas, or pre-cooked shredded beef.
Corn salsa: A corn-based salsa or corn kernels add sweetness and crunch — note this is corn salsa (no tomatoes) rather than a typical tomato-based salsa.
Black beans: Canned black beans add body and texture.
Fajita veggies: Optional sautéed peppers and onions add color and flavor; use leftovers or quickly sauté them yourself.
Mexican blend cheese: Monterey jack, cheddar or a pre-mixed Mexican blend melts beautifully on top and between layers.
Toppings: Serve with sour cream or queso, avocado, tomatoes or salsa, green onions, cilantro, limes, tortilla chips and sliced black olives.
How to Make Easy Enchilada Pie
Assembling this pie is quick and forgiving. You’ll layer tortillas, sauce and fillings in a skillet or oven-safe dish, then bake until bubbly and golden.
Preheat the oven: Heat to 350°F (175°C).
Assemble in a skillet or baking dish: Use a 10-inch cast iron or any oven-safe skillet. Spoon about 1/4 cup enchilada sauce into the bottom and spread. Lay a tortilla in the sauce, flipping it so it’s coated.
Add about 3/4 cup shredded beef, 1/4 cup black beans, 1/4 cup corn salsa, a spoonful of sautéed veggies if using, and a generous handful of cheese. Place a second tortilla on top, spoon more sauce, and repeat. Build three layers total, using four tortillas.
Top the final tortilla with the remaining enchilada sauce and the rest of the cheese.
Bake: Place the skillet in the oven and bake 25–30 minutes, until the cheese is melted and golden.
Serve: Let the pie rest 5–10 minutes before slicing. Serve with sour cream or queso, avocado, green onions, cilantro, lime wedges and crushed tortilla chips if desired.
Expert Tips
- Make ahead: Assemble in advance and refrigerate until ready to bake. This pie also freezes well — wrap tightly and freeze up to two months; bake from frozen at 350°F for 45–55 minutes until hot and bubbly.
- Use leftovers: Leftover shredded beef, sautéed veggies and queso from other meals make excellent fillings and boost flavor.
- Spice it up: Add chopped jalapeño or a splash of hot sauce to the layers if you like heat.
- Rest before slicing: Letting the pie sit briefly after baking keeps the layers intact when you cut.
- Customize the sauce: If you prefer, make a simple homemade red enchilada sauce for a fresher taste.
Variation Ideas
Want to change it up? Try these variations:
- Vegetarian: Omit the meat and use roasted vegetables such as zucchini, bell peppers and onions.
- Chicken enchilada pie: Substitute shredded rotisserie chicken; toss it with salsa, taco seasoning and a bit of cream cheese or sour cream for extra richness.
- No skillet? Use a pie plate, springform pan, or round casserole dish instead of an oven-safe skillet.
- Gluten-free: Replace flour tortillas with corn tortillas (you may need more tortillas per layer since corn tortillas are smaller).
FAQs
Yes. Swap shredded beef for chicken, ground turkey, lean ground beef, or omit meat entirely and add extra beans and vegetables for a vegetarian option.
Yes. Assemble a day ahead, cover and refrigerate. Bake straight from the fridge; you may need a few extra minutes of cook time.
Yes. Wrap the assembled pie tightly in plastic and foil and freeze up to two months. Bake from frozen at 350°F for 45–55 minutes until heated through.
Use 100% corn tortillas in place of flour tortillas. Because corn tortillas are smaller, use more per layer as needed.
Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the oven or microwave until warm.
Use fresh or frozen corn kernels seasoned to taste as an easy substitute.
If you love this enchilada pie recipe you’ll love these other easy meals:
Beef burrito bowl
Blackened mahi mahi tacos with pineapple salsa
Shredded beef tostadas
Mexican tuna salad
Best chicken tacos
Next time you’re craving Mexican flavors, try this enchilada pie for a fast, flavorful alternative to rolled enchiladas.
Easy and Absolutely Delicious Beef Enchilada Pie Recipe
4.8 from 4 reviews
Description
Layers of tender beef, black beans, enchilada sauce and melty cheese bring all the classic enchilada flavors into a simple, sliceable pie.
Ingredients
- 1 15oz jar red enchilada sauce
- 4 8-inch flour tortillas (soft taco size)
- 2 cups Mexican shredded beef (or substitute shredded chicken or pork)
- 3/4 cup black beans
- 3/4 cup corn salsa (or frozen corn kernels)
- 2 cups sautéed peppers and onions (optional)
- 8 oz grated Mexican blend cheese
- Toppings: sour cream or queso, avocado, tomatoes or salsa, green onions, cilantro, limes, tortilla chips, sliced black olives
Instructions
- Preheat the oven to 350°F (175°C).
- In a 10-inch cast iron or oven-safe skillet, spread a spoonful of enchilada sauce over the bottom. Place a tortilla in the pan and flip it in the sauce so it’s coated. Add about 3/4 cup shredded beef, 1/4 cup black beans, 1/4 cup corn salsa, a spoonful of sautéed veggies if using, and a handful of cheese. Add a second tortilla, spoon more sauce, and repeat to build three layers total, using four tortillas. Top with remaining sauce and cheese.
- Bake 25–30 minutes until cheese is bubbly and golden. Let stand 5–10 minutes, slice and serve with your favorite toppings.
Notes
If you don’t have leftover sautéed veggies, sauté 1/2 sliced sweet onion and 1 sliced sweet pepper in a bit of oil until softened and caramelized, then season with 1 teaspoon taco seasoning.
Refer to the blog post for photos and additional tips.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 395
- Sugar: 3 g
- Sodium: 987.1 mg
- Fat: 17.6 g
- Carbohydrates: 29.3 g
- Fiber: 2.8 g
- Protein: 29.6 g
- Cholesterol: 80.6 mg