Enchilada Pie

I miss a lot of things about Washington, I'm not going to lie. One of the things I miss is recipe club. About 20 of us would get together every month or two (depending on the month), you would be assigned a category...appetizer, main dish, side dish, or dessert. Then you would make your dish, bring the recipe and come for a night of food and friends. I think I will eventually start my own recipe club up here. We had some real foodies in the group, so I got several real "keeper" recipes.

Some nights were incredible, some nights not so much. I would take everybody's recipe that night (so as not to make anybody feel bad ;) but honestly some I would recycle and NOT put into my recipe binder. Sorry, but it's true. Only the goodies go in there. You know...only the ones I really loved. I made Heather Schow's Enchilada Pie again the other night and felt that it was blog worthy. I changed it up a little bit from her original recipe, and it was so stinking good+easy+low clean up!! So here follows my version of the Enchilada Pie:

1 1/2 pounds ground beef
1 onion, chopped
1 (8 oz) can tomato sauce
2 (15 oz) can mild green chile enchilada sauce (a change from the original, adds a different flavor from the regular red sauce)
1/2 cup water
a bunch of corn tortillas **I think I used about 15-20** You could use flour tortillas, that's one of the changes I made, but it's NOT as good...I do enjoy the corn tortillas!
3 cups mozzarella and Colby Jack cheese (total)

Brown meat and onion in large skillet (I use a large cast iron skillet so it's a one pot deal). Drain off grease (I cooked the meat until it was mostly done, put it in a colander and drained THEN added onion and finished cooking, that way you get rid of most of the fat, but still have the onion flavor infused into the meat) Add tomato sauce, enchilada sauce, and water. Simmer for 15 minutes. Remove 2/3 of the sauce into another bowl. Leave 1/3 of the sauce in the skillet, layer on top of that corn tortillas (enough to form a layer covering the whole skillet with some over lapping), then 1/3 of the sauce, cheese; then repeat. Cover and simmer on low for 15 minutes until heated through. Slice pizza style into triangles. Serve with sides of shredded lettuce, sour cream, olives, tomatoes, or anything else that you fancy.

It's good stuff!