Cinco de Mayo Enchilada Breakfast Pie

This Tex-Mex Breakfast Pie is the kind of dish that earns a permanent spot in the weekly rotation. Layers of seasoned Pre 92% Lean Ground Beef, fluffy egg, black beans, sweet corn, and red enchilada sauce are stacked between corn tortillas and baked into a satisfying, sliceable pie. Great to make ahead; simply pop it in the oven when ready to serve. Pile on favorite salsa, chunky guacamole, and a drizzle of crema to finish.

Total Time: 40 minutes

Servings: 6–8

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Enchilada Ingredients

• 1 16-ounce package Pre 92% Lean Ground Beef

• 1 tablespoon olive oil, divided

• 1 teaspoon kosher salt

• 1 small onion, diced

• 2 tablespoons taco seasoning

• 1 10-ounce can red enchilada sauce

• 1 cup of frozen corn kernels, defrosted

• 1 cup canned black beans, rinsed

• 6 eggs, beaten and seasoned with salt and pepper

• 5 6-inch corn tortillas

• 1¼ cups shredded chihuahua cheese

• 1¼ cups shredded mild cheddar cheese

• ¼ cup green onions, chopped

• ¼ cup fresh cilantro, stemmed and chopped

• Fresh salsa, guacamole, and crema, to serve

Instructions:

1. Preheat oven to 350º F.

2. Add 1 teaspoon of olive oil to a pan over medium heat. Add onion, ground beef, and taco seasoning and cook, stirring, until meat is no longer pink, about 5 to 6 minutes.

3. Add water, corn, enchilada sauce, and black beans. Cook for 2 to 3 minutes, then remove from heat.

4. Place one tortilla in a springform pan or small cast iron skillet and brush lightly with remaining olive oil.

5. Layer approximately 1 cup of meat mixture over tortilla, spreading to edges. Pour approximately ¾ cup of egg mixture over meat and sprinkle with ½ cup of cheese. Repeat to make 4 additional layers of tortilla, meat, egg, and cheese, finishing with 5th tortilla topped with remaining cheese.

6. Bake at 350º F for 20 minutes. Top with green onions and cilantro.

7. Allow breakfast pie to cool for 10 minutes before slicing.