Easy Taco Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 pound ground round1 1/2 tsp chili powder1 clove garlic, minced1 15 oz can or 1 1/2 cups kidney beans rinsed and drained1/2 cup sliced green onions(about 2 green onion)2 tbsp red wine vinegar2 tbsp tomato paste5(6 inch) corn tortillas1 1/4 cup canned no salt added chicken broth1 tbsp plus 2 tsp instant blending flour1/2 tsp ground cumin1 (4 1/2 oz) can chopped green chilesvegetable cooking spray3/4 cup(3 oz) shredded reduced fat Cheddar cheese
Combine first 3 ingredients in a non stick skillet. Cook over medium heat until browned, stirring well. Drain well. Return mixture to skillet, stir in kidney beans, green onions, vinegar and tomato paste.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 309.2
- Total Fat: 11.8 g
- Cholesterol: 42.2 mg
- Sodium: 751.7 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 5.3 g
- Protein: 20.7 g