Enchilada Pie

1 pound ground meat, beef, chicken, turkey, or plant protein

1 cup onion, chopped

2 tablespoons Texas Red Seasoning

1 tablespoon butter

1 tablespoon garlic, minced

1 ½ tablespoon all-purpose flour

1 cup broth, beef, chicken or vegetable

1 - 8 oz can tomato sauce

4 - 8 inch tortillas

1/2 cup pepper jack, Monterey or cheddar cheese, shredded

Optional add ins: black beans, corn, chopped green chilies

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1. Preheat oven to 400ºF.

2. Heat a large nonstick skillet over medium-high heat. Add the ground meat, onion, and 1 tablespoon of Texas Red to pan. Cook until browned, about 6 minutes, stirring to crumble. Salt to taste. Set aside.

3. In a medium saucepan, melt butter over medium-high heat. Add the garlic and sauté for 1 minute. Add the flour and whisk for cook for 1 minute or until browned, whisking constantly. Add in the broth, tomato sauce, and the remaining tablespoon of Texas Red seasoning. Bring to a boil and cook for 2 minutes, stirring occasionally. Salt to taste.

4. Stir in 1 ½ cups of the tomato mixture to the meat mixture, reserving ½ cup of tomato mixture. Add in beans, corn or green chilies if using.

5. Add 2 tablespoons of the tomato mixture to the bottom of a 9 inch pie plate or cast iron skillet.

6. Layer pie starting with 1 tortilla, topped with 1 cup of the meat mixture. Repeat the layers ending with a tortilla. Spread the reserved tomato mixture over the tortilla. Cover with cheese.

7. Bake for 15 minutes, or until the cheese melts. Cool slightly, and slice in 4 wedges.

Optional garnishes: sour cream, avocado, hot sauce

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