Enchilada Pie

1 lb ground moose or lean ground beef
1 onion chopped
6 garlic cloves minced
2 tomatillos chopped
1 green pepper chopped
2 jalapeno peppers, seeded and chopped
1 cup frozen yellow corn
2 large tomatoes chopped
1- 15 oz can kidney beans
1- 15 ozcan black olives choppped
1 cup cilantro chopped
2 Tbls chili powder
3 Tbls ground cumin
1 tsp mexican oregano
1/2 tsp ancho chile powder
1 1/2 tsp salt
1 tsp black pepper
juice 1/2 lime
2 tsp red wine vinegar
1/4 cup water
24 - 6" corn tortillas
3 cups Kraft Mexican 2 % four cheese blend

Worth the time to prepare. It is great as leftovers as it is easily warmed piece by piece in the microwave. Also freezes well.

In large skillet, brown meat with onion and garlic. When brown, add tomatillos, green pepper, jalapeno, and corn. Saute until softened, approximately 5 minutes. Add chili powder, cumin, oregano, ancho chile powder, and 1 tsp salt. Stir in and saute for 1 or 2 minutes. Add tomatoes, 1/4 cup water. Bring to boil, reduce to simmer. Simmer uncovered for approximately five minutes. Add black olives and red wine vinegar. Cook another 2 or 3 minutes. Turn off heat and add lime juice and cilantro.

Spray large 9x13" baking ban with cooking spray. Layer seven tortillas on the bottom of pan. With a slotted spoon, reserving liquids in pan, spoon in half of meat mixture. Cover meat layer with one cup of cheese. Layer eight tortillas on top of cheese and meat. With a slotted spoon, reserving liquids, spoon remaining one half of meat mixture on tortillas. Cover with one cup of cheese. Layer remaining tortillas on top of that layer of meat and cheese. Spread reserved liquids on top of tortillas and cover with remaining cup of cheese.

Cover with aluminum foil and cook in 325 degree oven for 40 minutes. Remove foil and cook for remaining 15 to 20 minutes until cheese is bubbly and starting to brown. Enjoy.

Serving Size: 12 slices

Number of Servings: 12

Recipe submitted by SparkPeople user TCARLIN2.