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Skinny Beef Enchilada Pie Recipe

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This recipe for Skinny Beef Enchilada Pie, by , 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!

Contributor:  
Contributor:  
Ann Chandler

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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