The Whole Enchilada Pie

So, Lana and Lisa have been doing this for a while. I thought I would join in today.

This recipe has a bit of a story to it...

I love to read Diane Mott Davidson's Goldy Series. They are a fun 'culinary mystery'. The main character is a caterer who finds herself in a lot of messes and tries to solve her cop husband's cases.

Anyway, there are recipe's printed in the book (because she is a caterer). So, today's recipe is from the latest book I am reading, 'Double Shot'.

The Whole Enchilada Pie

1 lb. ground beef

1 onion, diced

2 garlic cloves, pressed

(I actually used the diced garlic from a jar)

1/3 cup salsa

1 (16 oz) can refried beans

1 (10 oz) can red enchilada sauce

1 cup sliced black olives

1 t. salt

4 cups crushed Fritos

3 cups grated cheese

Preheat oven to 375. Grease 9x13 glass baking dish.

In a large frying pan, brown the beef, onion and garlic. When browned, lower the heat and add picante, beans, enchilada sauce, olives and salt. Stir until well combined and bubbly. Remove from heat.

Place 2 cups chips in bottom of baking dish. Layer all of meat mixture and 1/2 of cheese. Top with remaining chips and remaining cheese.

Bake for 30-40 minutes or until the center is hot and bubbly.

Serve with garnishes such as sour cream, guacamole, lettuce, tomatoe.

Remember, you can lighten the recipe by using lowfat ingredients.

We had this for dinner last night and I had one happy family!