Enchilada Pie

Our family and friends know we love to travel.  Whether trams-Atlantic or the all-American road trip, we have had our share of adventures and misadventures.  On cross country trips to Canada or out west to California, we have broken down in such notable places as Johnson City, TN; Amarillo, TX;  and Grand Junction, CO.  Our first big family road trip was taking our then 3 year old daughter to the Grand Canyon.  On our way back we rode the Combres-Toltec Railroad from NM into CO, stopping for lunch in Osier, CO.  We had this delicious enchilada pie for lunch and it has been a family favorite ever since.  Hope you like it, and Happy Trails!

Prep Time 20 min
Cook Time 15 min
Serves 6-8

Filling
2 lbs ground chuck
1 onion
1 T minced garlic
2 T flour or masa
1 T chili powder
Salt and pepper to taste
3/4 cup water

Sauce
2 T vegetable oil
3 T flour
1 can Rotel tomatoes
2 cups beef broth
Chili powder
Cumin
Oregano

8-12 corn tortillas
2 cups grated or shredded cheddar cheese


Heat oven to 375. In Dutch oven brown meat, add onion and garlic and cook until translucent.  Add flour and seasonings.  Then add water to give meat a  cohesive consistency.  Place 4-6 corn tortillas in greased casserole pan, cover with 1/2 of meat, reserve other 1/2 in a bowl.  Using same Dutch oven, add oil and heat over medium heat.  add flour and stir until browned.  Add tomatoes and let stir and thicken.  add broth and spices.  Sauce should be a nice gravy consistency.  Place 1/2 of sauce over meat.  Cover layer with 1 cup shredded cheddar.  repeat all 4 layers, tortillas, meat, sauce and cheese and bake for 10-15 minutes until cheese is bubbly and lightly browned.