Enchilada Pie Supreme

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Executive Chef
Jun 3, 2004
Enchilada Pie Supreme


12 inch Dutch Oven

2 pounds ground beef
1 large onion, diced
2 10 3/4 ounce cans tomato soup
2 14 ouncecans enchilada sauce (mild)
2 8 ounce cans tomato sauce
1 large jar sliced mushrooms
1 larger bell pepper diced
1 bunch green onions chopped
1 small can slice black olives
2 cups shredded cheddar cheese
2 cups shredded monterey jack or mozzarella cheese
2 packages large flour tortillas
6 tablespoon cooking oil


Brown ground beef and drain off fat. In another oven, add
cooking oil and saute' onions. Add bell pepper, green onions, mushrooms, and black olives. Saute' all for about 5 to 10 minutes. Poor vegetables and meat together. Add soup, enchilada sauce and tomato sauce. Bring to a low boil and seamer for about 15 minutes. Pour soup into a mixing bowl.
Add a small amount of mixture in bottom of oven and sprinkle cheese on top. Place a flour tortillas on top of cheese. You will need to make several layers, meat, cheese and tortilla. Top it off with cheese or a tortilla.
Cover and add 10 coals to top and 15 coals to bottom. Cook for about 20 minutes. Or until cheese is melted.
Serve with extra tortillas on the side.

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