Corn Free Beanito Pie

Beanito Chips are my new fav since corn bothers me almost as much as gluten/wheat when I eat too much of it! I used Black Bean Beanito Chips in this and some of the pinto bean ones. Use the ones you like! They have several varieties.

1 / 2 lb of grass fed ground beef

Half Vidalia onion cut up

3 cloves garlic

Sauteed the onions, meat, garlic and spices. Kosher salt, garlic pepper, cumin, garlic powder, Chili Spice (I buy this organic chili mix in a packet at Whole Foods so it’s optional), Cheyenne.







Remove meat from the pain and add in about 1 /2 cup of Pacific Chicken or beef stock. (I didn’t have any beef stock today so had to use chicken and it was just as good). Sometimes you gotta improvise!  No need to panic!   I just used this to deglaze the pan.


Pour in 1 Packet of Enchilada sauce from Whole Foods.





Medium Queso Dip from Whole Foods over in the cheese section.   I used one container for the sauce and had about 1 / 2 left over in another container and put that on top before sprinkling with some
Cheddar Cheese.





Heat up the Queso first in microwave for about 1:25 minutes.  It needs to be hot when added to the sauce or it will curdle!  Stir the meat back in and you’re done!

Ladle a little of the sauce in your backing dish, layer the chips, and add some sauce on chips, add some Cheddar cheese, sauce, cheese, chips, until you are out of sauce.  Add some Queso on top and top with more Cheddar cheese.  Heat in oven on 350 for about 10 minutes to melt the cheese!  That’s it!

Enjoy the Journey!

Sue

Holistic Health Coach &
Gluten Free Chef