layered mexican pie

layered mexican pie

prep time: 10 minutes
cook time: 40 minutes
ready in: 50 minutes

makes: 8 servings, 8 oz. each


  • 1 lb. 90% lean ground beef
  • 1 cup chopped onion
  • 2 teaspoons finely chopped fresh garlic
  • 2 Tablespoons taco seasoning mix
  • 12 oz. Monterey Jack and/or Cheddar Cheese, shredded
  • 8 flour tortillas (10 inch)
  • 1 can (10 oz.) enchilada sauce
  • 1 can (16 oz.) refried beans
  • 1 can (4.5 oz.) chopped green chiles
  • 1 small tomato, chopped
  • 2 Tablespoons sliced pitted ripe olives
  • Sour cream (optional)
  • Finely chopped fresh cilantro (optional)

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat oven to 375°F. Spray 12 inch pizza pan with no-stick cooking spray. Set aside.
  2. Cook ground beef, onion and garlic in 10 inch skillet over medium-high heat, stirring occasionally, until beef is browned (5 - 7 minutes); drain. Stir in taco seasoning mix and set aside.
  3. Place 1 tortilla on pizza pan; spread with about 2½ tablespoons enchilada sauce, leaving 1 inch around edge of tortilla. Repeat with second tortilla and sauce.
  4. Top with half the beef mixture and 1 cup cheese.
  5. Place 1 tortilla on top; spread with sauce. Top with 1 tortilla spread with refried beans and chiles.
  6. Repeat layers of 2 more tortillas and sauce; top with remaining beef mixture and 1 cup cheese.
  7. Place last 2 tortillas and remaining sauce over beef, ending with sauce.
  8. Bake 30 minutes.
  9. Top with remaining cheese. Continue baking for 8 - 10 minutes or until cheese begins to melt. Sprinkle with tomato and olives.
  10. Let stand 10 minutes before cutting into wedges with serrated knife. Garnish with sour cream and cilantro.

per serving: 560 calories, 25g fat, 13g saturated fat, 80mg cholesterol, 1660mg sodium, 53g carbohydrate, 5g fiber, 7g sugars, 31g protein