Beef Enchiladas Red Sauce

This rich savory pie is true Southern comfort layered with smoky bacon caramelized onions juicy tomatoes and a decadent creamy cheese topping bubbling over a flaky crust. It is the kind of recipe that makes any gathering feel special and always wins rave reviews at my family table.

I first baked this pie for a lazy Sunday brunch with my sisters and we ended up standing around the kitchen devouring it before anyone could set the table. Now it is my go to when I need something that feels a bit indulgent but is never fussy.

Ingredients

• Deep dish pie crust pre baked: Flaky foundation that holds everything together. Look for one with rich buttery flavor and minimal additives
• Thick cut bacon cooked and crumbled: Brings smoky richness and irresistible crunch. Choose good quality bacon without too much fat
• Large yellow onion thinly sliced: When caramelized the onions add a sweet golden depth. Pick big firm onions with shiny skins for best results
• Medium fresh tomatoes thinly sliced: Their acidity cuts the richness and keeps each bite balanced. Use ripe but not too soft tomatoes for neat layers
• Shredded mozzarella cheese: Melts beautifully and lifts the whole pie with oozy goodness. Freshly shredded gives the best texture
• Mayonnaise: Blends into the cheese topping for tang and creaminess. Choose real mayo for best flavor
• Sour cream: Adds luscious tangy richness to the topping. Full fat for maximum silkiness
• All purpose flour: Helps bind and thicken the creamy topping
• Garlic powder: A background savory note that deepens everything. Fresh garlic is too harsh here so stick with powder
• Black pepper and salt: For seasoning and balance. Fresh ground pepper is best
• Fresh chives or parsley chopped: Adds color and freshness on top. Use only if you have it handy but it truly brightens up the finish

Step-by-Step Instructions

Preheat and Prepare Pie Crust:

Set your oven to three hundred fifty degrees Fahrenheit make sure the pie crust is prebaked according to package or your favorite crust recipe so it stays crisp under all the filling

Caramelize the Onions:

In a skillet over medium heat cook the thinly sliced onions slowly in a spoonful of bacon drippings for ten minutes. Stir often and do not rush this step. Onions should turn soft golden and fragrant as they caramelize. Cool slightly before using

Build the Pie Layers:

Place half the caramelized onions in the pie crust. Layer half the tomatoes in an even layer then sprinkle with half the crumbled bacon. Repeat with the remaining onions tomatoes and bacon making sure to spread everything evenly for perfect layers

Make the Creamy Cheese Topping:

In a mixing bowl stir together shredded mozzarella mayonnaise sour cream flour garlic powder black pepper and salt until it becomes a smooth unified mixture. Take your time so everything blends for a creamy topping

Top the Pie and Bake:

Spoon and spread the cheese mixture gently over the layered filling making sure you reach the crust edges for full coverage. Put the pie on a baking sheet to catch drips then slide it into the oven. Bake for thirty five to forty minutes until the topping is golden brown and bubbling all over

Rest and Garnish the Pie:

Once baked let the pie rest for at least five minutes before slicing. This resting is important so the filling sets and your slices stay beautiful. Sprinkle fresh chives or parsley over the top just before serving for a fresh pop of color

I am always amazed how the caramelized onions bring out the best in every other filling ingredient in this pie. My kids love sneaking the crispy bacon from the cutting board on baking day so a few slices always go mysteriously missing before it hits the oven.

Storage Tips

Cool the pie completely before covering and storing leftover slices in the fridge wrapped tightly. They will keep well for up to three days. For reheating I like to use the oven or toaster oven to keep the crust crisp rather than the microwave.

Ingredient Substitutions

You can swap out bacon for smoked turkey or leave it out for a vegetarian version just add some extra caramelized onions for depth. Cheddar or fontina cheese will work instead of mozzarella if you prefer a different flavor profile. Greek yogurt works beautifully in place of sour cream for a lighter pie.

Serving Suggestions

Serve this pie slightly warm with a crisp green salad for brunch lunch or even a quick supper. It pairs beautifully with sliced melons or pickled jalapenos for a fresh kick on the side. If you want to impress brunch guests cut it into slim wedges and serve on a big platter topped with more fresh herbs.

A Slice of History

Tomato pies have deep roots in Southern kitchens where cooks made the most of abundant summer produce and pantry staples like bacon cheese and homemade crusts. This version just leans into that rich tradition with a truly irresistible creamy topping my grandma used to add. Every bite brings back memories of garden tomatoes and little hands rolling out dough at her red table.

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Frequently Asked Questions

→ Can I use store-bought enchilada sauce?

Yes, a 15-ounce can of store-bought red enchilada sauce works well if you're short on time.

→ What type of tortillas should I use?

Large flour tortillas are best for wrapping and holding the filling without tearing.

→ Can I make these ahead of time?

Yes, assemble the enchiladas and refrigerate for up to 24 hours before baking. Add extra time in the oven if baking from cold.

→ Are there other protein options besides beef?

Shredded chicken, ground turkey, or even black beans can be substituted for the ground beef if preferred.

→ How do I keep the enchiladas from getting soggy?

Lightly toasting the tortillas or spreading a thin layer of sauce can help prevent sogginess as they bake.