Spicy Beef and Bean Enchilada Pie


This is a scrumptious, filling Mexican dish that is easy and loved by everyone I've served it to. Lots of flavor and a spicy kick of chiles and pepperjack cheese will make this a family staple any night of the week.

Prep Time:
25 mins
Cook Time:
50 mins
Additional Time:
15 mins
Total Time:
1 hrs 30 mins
8 servings


  • 1 pound ground beef

  • ½ cup diced onion

  • 2 cloves garlic, minced

  • 1 (15 ounce) can Tex Mex-style diced tomatoes

  • 1 (4 ounce) can chopped green chilies

  • 2 tablespoons chopped fresh cilantro

  • 1 (1 ounce) packet taco seasoning mix

  • 1 (20 ounce) can refried black beans

  • 2 (10 ounce) cans red enchilada sauce (such as Old El Paso®)

  • 2 cups shredded pepperjack cheese

  • 2 cups shredded Monterey Jack cheese

  • 6 (8 inch) flour tortillas

  • ½ cup sour cream, or to taste (Optional)


  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat.

  3. Mix black beans and 1 can red enchilada sauce in a bowl until creamy.

  4. Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl.

  5. Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side.

  6. Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top.

  7. Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.

Cook's Note:

If the spicy flavor is too much, substitute Monterey Jack cheese for pepperjack cheese and use mild enchilada sauce.

Nutrition Facts (per serving)

642 Calories
36g Fat
46g Carbs
33g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 642
% Daily Value *
Total Fat 36g 46%
Saturated Fat 18g 88%
Cholesterol 102mg 34%
Sodium 1684mg 73%
Total Carbohydrate 46g 17%
Dietary Fiber 7g 24%
Total Sugars 3g
Protein 33g
Vitamin C 16mg 79%
Calcium 480mg 37%
Iron 4mg 24%
Potassium 452mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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