Beef Enchilada Pie
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
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 350°F. 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.
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.