Description
A fun and flavorful Enchilada Pizza Pie with a homemade crust, savory ground beef filling, and plenty of cheese!
Ingredients
Scale
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup vegetable shortening, chilled
- 3/4 cup cold water
- 2 tablespoons vegetable oil
- 2 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken broth
- 1 (8 ounce) can tomato sauce
- 1 pound ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can corn, drained
- 1 (4 ounce) can diced green chilies, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sliced black olives
- 1/4 cup chopped green onions
- Sour cream, for serving (optional)
- Salsa, for serving (optional)
- Chopped cilantro, for serving (optional)
Instructions
- In a large bowl, whisk together the flour, salt, and baking powder.
- Cut in the chilled shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the cold water, mixing gently until the dough just comes together.
- Turn the dough out onto a lightly floured surface and gently knead into a smooth ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- In a medium saucepan, heat the vegetable oil over medium heat.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until golden brown.
- Stir in the chili powder, cumin, garlic powder, onion powder, oregano, cayenne pepper (if using), salt, and pepper. Cook for 30 seconds, stirring constantly, until fragrant.
- Gradually whisk in the chicken broth and tomato sauce until smooth.
- Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until thickened. Taste and adjust seasonings.
- In a large skillet, cook the ground beef over medium-high heat, breaking it up, until browned. Drain off excess grease.
- Add the chopped onion and green bell pepper. Cook for 5-7 minutes, until softened.
- Stir in the black beans, corn, and diced green chilies.
- Add the chili powder, cumin, garlic powder, salt, and pepper. Stir to combine.
- Reduce heat to low and simmer for 5-10 minutes, stirring occasionally.
- Preheat oven to 400°F (200°C).
- On a lightly floured surface, roll out the dough into a 14-16 inch circle.
- Carefully transfer the dough to a baking sheet or pizza stone.
- Spread a generous layer of enchilada sauce over the dough, leaving a small border.
- Spread the ground beef mixture evenly over the sauce.
- Sprinkle with cheddar and Monterey Jack cheeses.
- Bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Remove from oven and let cool for a few minutes.
- Sprinkle with black olives and green onions.
- Serve immediately with sour cream, salsa, and cilantro, if desired.
Notes
- For a flakier crust, ensure the shortening and water are very cold.
- Don’t overmix the dough, as this will make the crust tough.
- Adjust the amount of cayenne pepper in the enchilada sauce to your desired level of spiciness.
- Feel free to customize the filling with your favorite Tex-Mex ingredients.
- Preheating the pizza stone in the oven will help create a crispier crust.
- Prep Time: 45 minutes
- Cook Time: 25 minutes