Scrumptious enchilada pie 1



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We have an American living with us this year, and she cooked her family’s beautiful Enchilada Pie recipe last week to everyone’s applause.  In fact, we cleaned the plates it was so yummy.  And to top it off – it was cheap and easy to make.

500g of beef mince

8 tortillas

grated cheese

taco seasoning powder (1-2 sachets)

1 onion

1 green capsicum

2 large tomatoes

iceberg lettuce

sour cream


taco sauce



Dice the onion and saute it in the pan.

Add the beef mince and brown it before mixing in the taco seasoning as per the instructions (including adding water and allowing it to thicken). Set aside.

Put the chopped tomatoes, chopped capsicum and enchilada/taco sauce and cook for 5-10 minutes until soft.


Layer half the mince into the bottom of the pan, put a tortilla on top (much like layering lasagne)

Pour half of the enchillada sauce/veggie mixture on top and sprinkle some cheese (about 30% of cheese), add another tortilla layer

Pour another layer of mince, topped with another layer of tortilla

Top with the final layer of enchilada sauce and another tortilla

Then top it with cheese – lots of cheese!

Then bake in a 180 degree celsius oven for 15-20 minutes until golden.


Slice and serve with enchilada sauce on top, a dollop of sour cream and iceberg lettuce for texture.  Avocado optional!



Rebecca Wilson

Rebecca Wilson is the founder and publisher of Starts at Sixty. The daughter of two baby boomers, she has built the online community for over 60s by listening carefully to the issues and seeking out answers, insights and information for over 60s throughout Australia. Rebecca is an experienced marketer, a trained journalist and has a degree in politics. A mother of 3, she passionately facilitates and leads our over 60s community, bringing the community opinions, needs and interests to the fore and making Starts at Sixty a fun place to be.

  1. Sounds delicious, Bec, but will try with just a light sprinkle of cheese. Thank your American friend.

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