Chef:

Chef Diana
Chef Diana

Inspired by the Mexican street food, this Elote Enchilada Pie is layered with creamy corn filling, and studded with spicy tangy jalapeños, bringing that sweet and savory punch you didn’t know you needed.

Recipe

Elote Enchilada Pie

Servings: 6-8
Prep Time: 30 minutes
Cook Time: 45 minutes

Ingredients:

For the elote mixture:
● 2 cups corn kernels (fresh or frozen)
● 4 oz cream cheese, softened
● 1/4 cup sour cream
● 1/4 cup chopped cilantro
● 1/4 cup chopped pickled jalapenos
● 2 tablespoons juice from the jalapeno jar
● 1 teaspoon chili powder
● 1 teaspoon cumin
● 1/2 teaspoon salt

For the ground beef:
● 1 tablespoon olive oil
● 1/2 onion, small diced
● 2 cloves garlic, minced
● 1 lb ground beef
● 1 teaspoon kosher salt
● 1 teaspoon chili powder
● 1 teaspoon cumin
● 1 teaspoon dried oregano

For assembly and serving:
● 9-12 corn tortillas, depending on size
● 3 cups shredded mexican blend cheese
● Sliced pickled jalapeños, avocados and chopped cilantro for
garnish

Instructions:

1. Prepare the elote mixture:
In a large bowl combine the corn kernels, cream cheese, sour cream, chopped
cilantro, pickled jalapenos, jalapeno juice, chili powder, cumin and salt

Mix until everything is well combined. Set aside.
2. Cook the ground beef:
Heat olive oil in a large cast iron skillet over medium heat. Add diced onion
and cook until softened, about 3-4 minutes.

Add minced garlic and cook for another minute until fragrant.

Add ground beef to the skillet, breaking it apart with a spatula. Stir in chili
powder, cumin, oregano, salt, and pepper. Cook until browned and cooked
through.

Remove the pan from the heat and place the beef in a bowl.
3. Assemble the enchilada pie:
Preheat your oven to 375°F (190°C).

Distribute 1/3 of the elote mixture on the bottom of the cast iron skillet you
used to cook the beef.

Place a layer of corn tortillas on top of the sauce, overlapping slightly to cover
the bottom.

Spread half of the cooked ground beef evenly over the tortillas.

Sprinkle 1 cup of cheese on top.
Repeat the layers: tortillas, remaining ground beef, 1/3 of the Elote mixture, and
1 cup shredded cheese.

Finish with a final layer of tortillas and top with any remaining elote mixture
and final 1 cup shredded cheese.

4. Bake:
Cover the skillet with aluminum foil and bake in the preheated oven for 25-30
minutes, or until the cheese is melted and bubbly.

Remove the foil and bake for an additional 15 minutes, or until the top is
golden brown.**
5. Serve:
Top with sliced avocado, sour cream, pickled jalapenos and cilantro and
serve.

**The USDA recommends a minimum internal temperature of 160ºF for ground beef