Easy Taco PieSubmitted by: CAMPRN
3/4 pound ground round
1 1/2 tsp chili powder
1 clove garlic, minced
1 15 oz can or 1 1/2 cups kidney beans rinsed and drained
1/2 cup sliced green onions(about 2 green onion)
2 tbsp red wine vinegar
2 tbsp tomato paste
5(6 inch) corn tortillas
1 1/4 cup canned no salt added chicken broth
1 tbsp plus 2 tsp instant blending flour
1/2 tsp ground cumin
1 (4 1/2 oz) can chopped green chiles
vegetable cooking spray
3/4 cup(3 oz) shredded reduced fat Cheddar cheese
Cut each tortilla into 6 wedges. Wrap tortillas in aluminum foil and bake at 350 for 8 minutes.
Bring broth to a boil in a saucepan. Reduce heat and simmer. Add flour and cumin. Cook, stirring constantly until slightly thickened. Remove from heat, stir in chiles. Set aside.
Coat a 9 inch pie plate with cooking spray. Line with 14 tortilla wedges. Top with 1/3 of meat mixture. Spoon 1/3 broth mixture over meat. Repeat layers twice using 10 tortilla wedges on second layer and 6 on third.
Sprinkle with cheese. Bake at 375 for 10 minutes or until cheese melts. Let stand 5 minutes on a wire rack. Cut into wedges to serve.
Yield: 6 servings.
Number of Servings: 6
Recipe submitted by SparkPeople user CAMPRN.