Beef Enchilada Pie


Servings: 6

Prep Time: 15 minutes

Cook Time: 35 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional

 

Ingredients:

  • 1 pound ground beef (80/20)
  • 1 small yellow onion, diced
  • 1 green bell pepper, diced
  • ½ cup cherry tomatoes, halved
  • 2 cloves garlic, minced
  • ½ teaspoon chili powder*
  • ¼ teaspoon garlic powder*
  • ¼ teaspoon onion powder*
  • ¼ teaspoon ground cumin*
  • ¼  teaspoon dried oregano*
  • ¼ teaspoon paprika powder*
  • 1 jalapeno, diced (or ¼ cup jarred jalapenos, chopped)
  • 1 - 15 ounce can black beans, drained and rinsed
  • 1 - 15 ounce can prepared enchilada sauce (red or green)
  • ½ cup sour cream
  • 1 ½ cups mix of Monterey and Cheddar cheeses, shredded (or your favorite cheese)
  • 3 cups fresh spinach
  • 1 cup coarse cornmeal
  • ½ cup all-purpose flour
  • ¾ teaspoon kosher salt
  • pinch of ground cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup buttermilk
  • 2 large eggs
  • 2 tablespoons honey
  • 5 tablespoons unsalted butter, melted
  • 1 cup frozen corn
  • water (if needed)
  • chopped scallion, optional
  • torn cilantro, optional
  • salsa, optional
  • avocado, optional

    *You may use a prepared taco seasoning in lieu of making your own blend

    Procedure:

    1. Preheat the oven to 425°F. 
    2. In a large oven safe skillet over medium heat, brown the ground beef. Once the beef has begun to caramelize, add the onions, green pepper, tomatoes, and garlic; saute on medium-high heat for 4 to 5 minutes until caramelized, adding some oil if needed. Season with salt and add the dry seasonings, or 1 ¾ teaspoons of prepared taco seasoning; stir until well coated. 
    3. Add the jalapeños and black beans along with the enchilada sauce; stir in the sour cream and cheese along with the fresh spinach. Taste and adjust the seasoning then set aside.
    4. In a separate bowl whisk together the cornmeal, flour, salt, cinnamon, baking powder and baking soda. Whisk together the eggs, buttermilk, honey and melted butter and gently stir into the dry ingredients. Fold in the corn. Add ¼ cup (or so) of water if the batter is too thick to spread. 
    5. Spread the batter over the beef filling in the skillet and bake for 20-25 minutes. Top with salsa, sour cream, chopped scallion, cilantro and avocado.

       

           

           

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