This enchilada pie is a fun dish to prepare and it’s great for kids. It’s more Tex Mex, than true Mexican, but it’s tasty, hearty, healthy. I have made a vegetarian’s version here, but you can certainly add ground meat if you want.

This can easily be prepared ahead of time and then popped into the oven when you are ready to eat. If it’s coming right out of the refrigerator, give it an extra 5 – 10 minutes in the oven.

If this isn’t what you’re in the mood for, give this recipe a try Ultimate Comfort Food: Tuna Casserole in 30 Minutes

What I really like about this Tex Mex dish:

It’s fast to prepare and kids love to help. It tastes great and is on the table in 30 minutes. And it can be vegetarian or you can add meat. Its a flexible recipe.

Ingredients:

2 cups of Boca Crumbles or meat if you choose. Ground chicken, turkey or beef would be fine.

3 Tbsp Vegetable Oil

1 medium Onion, chopped

2 cloves of Garlic, chopped

1 tsp Salt, omit if Taco Spice has salt.

3/4 cup Corn, frozen is fine.

2 Tbsp Taco Spice, or Chili Powder

1 15 oz can of diced Tomatoes

1 15 oz can of Pinto or Black Beans

Corn Tortillas

Cheddar shreds

Green Onions for garnish

Preparation:

Preheat your oven to 375 and then add oil to a sauté pan. Add in onion, garlic, salt and sauté until translucent, then add corn. Sauté for 3-5 min.

Add Boca Crumbles or meat and taco spice. Sauté until heated through. Add in tomatoes and beans and cook until slightly thickened. Remove from heat.

Add a layer of the mix to the bottom of an oven proof baking dish, and then layer on the fresh corn tortillas, a bit of the cheese and continue layering until you reach the top.

Finish with additional cheese and green onions, cover with aluminum foil and bake for 30 minutes. Allow to rest for 10 minutes and serve.

Note: If you can not find fresh corn tortillas, you can substitute tortilla chips, but use unsalted chips.

Easy Tex-Mex Dish for Kids: Vegetarian & Meat Options

This enchilada pie is a fun dish to prepare and it’s great for kids. It’s more Tex Mex, than true Mexican, but it’s tasty, hearty, healthy. I have made a vegetarian’s version here, but you can certainly add ground meat if you want.

This can easily be prepared ahead of time and then popped into the oven when you are ready to eat. If it’s coming right out of the refrigerator, give it an extra 5 – 10 minutes in the oven.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 6

Course: Main Course

Cuisine: Tex Mex

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 2 cups Boca Crumbles or meat if you choose. Ground chicken turkey or beef would be fine.if you choose meat you will need to sauté it first.
• 3 Tbsp Vegetable Oil
• 1 medium Onion chopped
• 2 cloves Garlic chopped
• 1 tsp Salt omit if Taco Spice has salt.
• 3/4 cup Corn frozen is fine.
• 2 Tbsp Taco Spice or Chili Powder
• 1 15 oz can of diced Tomatoes
• 1 15 oz can of Pinto or Black Beans
• Corn Tortillas
• Cheddar shreds
• Green Onions for garnish

Equipment

• Baking Dish

Method

 

1. Preheat your oven to 375 and then add oil to a sauté pan. Add in onion, garlic, salt and sauté until translucent, then add corn. Sauté for 3-5 min.
2. Add Boca Crumbles or meat and taco spice. Sauté until heated through. Add in tomatoes and beans and cook until slightly thickened. Remove from heat.
3. Add a layer of the mix to the bottom of an oven proof baking dish, and then layer on the fresh corn tortillas, a bit of the cheese and continue layering until you reach the top.
4. Finish with additional cheese and green onions, cover with aluminum foil and bake for 30 minutes. Allow to rest for 10 minutes and serve.
5. Note: If you can not find fresh corn tortillas, you can substitute tortilla chips, but use unsalted chips.

Notes

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