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Skinny Beef Enchilada Pie Recipe

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This recipe for Skinny Beef Enchilada Pie is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Pound extra-lean (at least 93%) ground beef
1 Medium onion, chopped
1 Can (10 ounce) Old El Paso red enchilada sauce
½ Cup frozen corn, thawed, drained
1 Can (4.5 ounce) Old El Paso chopped green chilies, drained
1 Teaspoon ground cumin
1 Teaspoon chili powder
5 Old El Paso flour tortillas for burritos (from 11 ounce package)
1 Cup shredded reduced-fat Mexican chees blend (4 ounce)
Fat-Free sour cream, if desired
Directions:
Directions:
1. Heat oven to 350º. In a 12 inch ¼non-stick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve ¼ cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chilies to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.

2. Spray a 9 inch round (2 quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about ¾ 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, 30-40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
55 minutes

 

 

 

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