June 2, 2014

Skillet Mexican Pie with Homemade Enchilada Sauce

I'll be dreaming of this Skillet Mexican Pie for a while!  It was a gorgeous, sunny weekend, but we spent the better half of it indoors because my little sous chef came down with a fever.  While she napped, I found myself with a few spare hours to play around in the kitchen.  I had a lot of cilantro, avocado, and tomato, so I used those ingredients to create this Mexican dish.  It packs in intense Mexican flavor in each bite - a fiesta for your mouth!  There's no need to fire up your oven because it's all done on the stovetop in just one skillet.  Multigrain tortillas are layered with an easy & delicious homemade enchilada sauce, seasoned beef and pork, black beans, corn, and cheese!  Garnish it with avocado, cilantro, tomato, and sour cream and you have a little slice of heaven on a plate! 

Note:  To kick up the spice a bit, substitute the mozzarella cheese with pepper jack.  You can also leave the seeds in the jalapeno for an extra punch.  

Enchilada Sauce:

  • 1 tbsp avocado oil 
  • 1/2 c onion, diced 
  • 1 jalapeno, seeded and finely minced 
  • 3 large garlic cloves, mashed into a paste 
  • 1 medium tomato, diced 
  • 2/3 c crushed tomato 
  • 1/4 c fresh cilantro, finely chopped
  • Juice from 1/2 lime
  • 1/2 tsp chili powder 
  • 1/2 tsp salt 
  • 1/2 tsp sugar 
  • 1/4 tsp ground cumin 
  • 1/4 tsp dried oregano
  • 1/4 tsp black pepper 
  • 1/8 tsp smoked paprika 
  • Pinch cayenne pepper, or to taste 

Remaining Ingredients:

  • 1 tbsp avocado oil 
  • 1/4 lb ground beef 
  • 1/4 lb ground pork 
  • 1 tsp Worcestershire sauce
  • 1/2 tsp chili powder 
  • 1/4 tsp ground cumin
  • 1/8 tsp black pepper
  • 1/8 tsp garlic powder
  • 1/16 tsp onion salt
  • 1/2 c black beans, rinsed and drained 
  • 1/4 c corn 
  • 1 tbsp fresh cilantro, finely chopped 
  • 1 c sharp cheddar cheese, divided 
  • 1 c mozzarella cheese, divided  
  • 2 10-inch multigrain tortillas


Make the enchilada sauce.  Preheat a 10-inch cast iron skillet over medium heat.  Coat with 1 tbsp avocado oil.  Add the onion and jalapeno to the hot skillet and cook for 5 minutes.  Add the garlic and cook for 1 minute longer.  Stir in the diced tomato, crushed tomato, cilantro, lime juice, chili powder, salt, sugar, cumin, oregano, pepper, paprika, and cayenne pepper.  Bring the mixture to a boil.  Reduce the heat to medium-low and cook for 10 minutes, stirring occasionally.  Pour the enchilada sauce into a medium bowl and set aside. 

Place the same skillet back on the burner over medium heat and add 1 tbsp avocado oil.  Add the beef, pork, Worcestershire, chili powder, cumin, pepper, garlic powder, and onion salt to the hot skillet.  Cook and stir until the meat is no longer pink.  Stir in the black beans, corn and cilantro.  Pour the meat mixture into a medium a bowl and set aside.  

Assemble the pie.  Return the skillet back to the burner over medium heat.  Spread 3 tbsp of the enchilada sauce in the bottom of the skillet.  Place one tortilla on top of the sauce.  Poke a hole in the center of the tortilla, to allow steam to escape.  Spread half of the meat mixture evenly on top.  Sprinkle 1/2 c of the cheddar cheese and 1/2 c of the mozzarella cheese on top.  Pour the rest of the enchilada sauce evenly over the cheese.  Place another tortilla on top.  Poke a hole in the center of the tortilla, to allow the steam to escape.  Spread the remaining meat mixture evenly on top of the tortilla.  Sprinkle the remaining 1/2 c cheddar cheese and 1/2 c mozzarella cheese over all.

Cover the skillet loosely with foil.  Turn down the heat to low and cook covered for 25 minutes.  Allow the pie to cool for 10 minutes before serving.  

Garnish with avocado, cilantro, tomato, and sour cream.


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