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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 268.7
  • Total Fat: 11.3 g
  • Cholesterol: 45.7 mg
  • Sodium: 558.0 mg
  • Total Carbs: 25.3 g
  • Dietary Fiber: 5.5 g
  • Protein: 17.9 g

View full nutritional breakdown of Beef Enchilada Pie calories by ingredient
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Beef Enchilada Pie

Submitted by: KINI08

Introduction

Not sure where I got this - Just found it on my computer and tried it - It was a BIG hit with the family...

"Healthified" Beef Enchilada Pie

This casserole size holds the layered enchiladas together better than a larger casserole.
Not sure where I got this - Just found it on my computer and tried it - It was a BIG hit with the family...

"Healthified" Beef Enchilada Pie

This casserole size holds the layered enchiladas together better than a larger casserole.

Number of Servings: 6

Ingredients

    1 lb extra-lean (at least 93%) ground beef
    1 medium onion, chopped (1/2 cup)
    1 can (10 oz) red enchilada sauce
    1/2 cup frozen corn, thawed, drained
    1 can (4.5 oz) chopped green chiles, drained
    1 teaspoon ground cumin
    1 teaspoon chili powder
    5 flour tortillas for burritos (from 11 oz package)
    1 cup shredded reduced-fat Mexican cheese blend

    If desired, add Fat-free sour cream, hot sauce, cilantro, and shredded raw spinach & fresh tomatoes on the side (not in nutritional stats).

Directions

1. Heat oven to 350F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.

2. Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.

3. Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.

Makes: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KINI08.






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