This recipe came from Great-Grandma Mary’s stash. Makes sense, it is designed to feed a crowd, in a hurry, with minimal hands on time.

My little helper wanted in on every step of this recipe and even with his “help” and a lot of picture taking it was in the oven within 15 minutes…and the kitchen was spotless in time for dinner to be served. With a secret recipe like this you can feel on top of things for one night too!

This recipe was found on a newspaper clipping and the final paragraph states, Jan’s interests include antiques collecting, Star Starters auxiliary and petting a ______.  So…I don’t know what the Star Starters auxiliary was and I really want to know what she loved petting. Who would cut that line off?!

5-Minute Enchilada Pie

2 cans chile con carne with beans (15 1/2 oz)

1 can red enchilada sauce* (20 oz)

1/2 lb shredded cheddar cheese

1/2 cup chopped onion

1 can chopped black olives (4 1/2 oz)

1 dozen corn tortillas

 

Preheat oven to 350 degrees.

In a bowl, combine chile con carne and enchilada sauce.

In a greased 9×13 baking dish, arrange 4 corn tortillas. Layer 1/3 each of chili mixture, cheese, onion, and olives. Repeat twice. Top with cheese.

Bake 1 hour at 350 degrees.

Serves 8 “heartily”

 

*even mild enchilada sauce has a tiny bit of kick so make sure you know your audience.

 

Line up the ingredients…you’ll need them all at once.

Honestly, this guy could have made this on his own. It is that easy!

Arrange the first four tortillas, however they fit in your pan will be just perfect.

Spread the first layer of sauce/chili over the tortillas.

Sprinkle onions and olives over the chili.

Add another layer of tortillas…and your craziest face.

The recipe recommends cheese on each layer, I put it all on the top and loved it that way. Your pick!

This is so easy to throw together, and it has easy ingredients to keep on hand. Perfect for a busy summer night and it’ll be awesome to make again in the fall!

What do you think Jan loved petting?!?!