Turkey Enchilada Pie with Cilantro and Roasted Onion EVOO


  • 1 pound ground turkey (or beef)
  • 1 medium onion, chopped (1/2 cup)
  • 2 tablespoons Bella Oliva Cilantro and Roasted Onion EVOO
  • 1 can (10 oz) red enchilada sauce
  • ½ cup frozen corn, thawed, drained
  • 1 can black beans
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 5 flour tortillas
  • 1¼ cups shredded cheese (cheddar or Mexican blend)
  • salt and freshly ground black pepper, to taste

Preheat oven to 350 degrees F. In a large skillet over medium-high heat, add the chopped onions and ground turkey (or beef, if using). Cook, stirring occasionally, until meat is thoroughly browned and onions are translucent, about 5-7 minutes. Drain well.

Add the 2 tablespoons of Cilantro and Roasted Onion EVOO to flavor the meat mixture. Reserve ¼ cup of the enchilada sauce in a small measuring cup or bowl; set aside. Add corn, black beans and remaining enchilada sauce to the beef mixture. Stir in cumin, chili powder, salt and pepper. Reduce heat to medium-low; simmer uncovered for about 5 minutes.

Spray the 9-inch round spring-form pan with cooking spray (or brush insides with EVOO). Layer the ingredients into the spring-form pan in the following order: tortilla, ¾ c. meat filling, ¼ c. cheese. Repeat 3 more times, then top with last tortilla, enchilada sauce (spread evenly), and ¼ c. cheese.

Press down with a spatula – or use your fingers – each time you add a new tortilla to compress all ingredients into the spring-form pan. Place pan on rimmed baking sheet. Bake uncovered 30-40 minutes or until hot and cheese is melted. Remove from oven and let rest 5-10 minutes to set.

Run a small knife around the insides of the spring-form ring and remove. Cut into pie slices, and serve.
Serves 5-6

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