Sunday, July 15, 2012

Beef Enchilada Pie...

This is really more of a casserole than a pie...I challenge you to fit it in a pie plate, because there's no possible way it would fit.  I used my round casserole dish instead and it worked great.  I love a good casserole.  Typically they're super easy to make.  They almost always reheat great.  They're hearty and tend to encompass the bulk of the food groups.  What's not to like?  Well, there is one thing...they get a bad rap for being bland...that's certainly not always the case, but with the prevalence of the "cream of" base with a combination of whatever else is in the freezer, they can all taste kind of the same if you're not careful.  So when I can find one that DOESN'T have a "cream of" base and includes some Mexican flavors, I'm in.  And that's exactly what I found in this recipe.  The original can be found at EatBetterAmerica, and conveniently came with a breakdown of calories (hooray, time saver!).  So, without further ado, here we go:

Beef Enchilada Pie
6 servings - 290 calories each

1 lb. lean ground beef
1 medium onion, chopped
1- 10 oz. can red enchilada sauce
1/2 c. frozen corn
1 - 4.5 oz. can chopped green chiles, drained
1 tsp. ground cumin
1 tsp. chili powder
5 flour tortillas
1 c. shredded reduced fat Mexican cheese

Cook beef and onion in large skillet until beef is brown and onions are tender.  Add enchilada sauce (reserving 1/4 c. for later), green chiles, corn, cumin, and chili powder.  Reduce heat and simmer another 5-7 minutes.  Spray baking dish with non-stick cooking spray.  Place one tortilla in bottom of baking dish, spoon over about 3/4 c. of meat mixture, top with about 3 tablespoons of cheese.  Repeat layers with 3 more tortillas.  Top with remaining tortilla, reserved 1/4. c. of enchilada sauce, and the last of the cheese.  Bake uncovered at 350 degrees for 30-40 minutes until hot and cheese is melted. 

I'm serving mine with a crescent roll for a total of 390 calories per serving :)

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