I've been on a roll with this recipe, 6 times and counting!



1 pound lean ground beef

1 pound ground pork

1 diced onion

16 ounces Monterey Jack cheese, shredded

16 ounces medium cheddar cheese, shredded

8 ounces sour cream

1 can enchilada sauce

8 ounces small curd cottage cheese

1 can sliced black olives

12 fresh corn tortillas

Frying oil (for tortillas)

Salt, pepper, cumin, and garlic to taste

Optional garnishes: Chopped tomatoes, green onions, cilantro


Preheat your oven to 350°F (175°C).

Brown the ground beef, pork, and onion in a skillet. Season with salt, pepper, cumin, and garlic. Drain excess fat.

Heat oil in a separate skillet and briefly fry each tortilla until pliable. Drain on paper towels.

Combine both cheeses, reserving 1/4 for topping. Mix in sour cream and cottage cheese.

In a baking dish, start layering enchilada sauce, tortillas, meat, and cheese mixture.

Continue layering with tortillas, sauce, and the reserved cheese.

Top with final tortillas, sauce, remaining cheese, and olives. Add green onions or cilantro if desired.

Bake for 30 minutes.

Garnish with diced tomatoes before serving, if desired.

Indulge in the layers of savory filling, melted cheese, and crisp tortillas that make up this Enchilada Pie. It's an ideal dish for family dinners or friendly get-togethers and is sure to be a hit at any gathering!