This recipe reminds me greatly of the Layered Enchilada Bake that I have posted multiple times. This dish is made in a pie pan, vs. a baking dish as the Layered Enchilada Bake is. Also, this dish requires a much shorter cooking time. Both are worth the labor.
290 calories - 11 g. fat - 25 g. carbohydrates - 22 g. protein - 0 g. fiber
- 1 lb. extra lean ground beef (93% lean or greater)
- 1 onion, finely chopped
- 10 oz. can of Old El Paso red enchilada sauce
- 1/2 c. canned corn, drained
- 4.5 oz. can chopped green chiles, drained
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 5 Old El Paso burrito-sized flour tortillas
- 1 c. shredded reduced-fat Mexican blend cheese (approx. 4 oz.)
1. Preheat oven to 350 degrees.
2. Brown beef and onion in a nonstick skillet over medium-high heat (5-7 minutes). Drain.
3. Add 3/4 can of enchilada sauce, corn, and green chiles to beef mixture. Stir in cumin and chili powder.4. Reduce heat to medium-low and simmer, uncovered, for five minutes.
5. Spray one 9-inch glass baking dish with cooking spray.
6. Place one tortilla in the bottom of the casserole. Top with 3/4 c. beef mixture and 3 tbsp. shredded cheese. Repeat these layers three times.
7. Top with remaining tortilla, reserved enchilada sauce (approx. 1/4 c.) and remaining cheese.
8. Bake, uncovered, for 30 to 40 minutes until hot and cheese is melted.
9. Cool five minutes before serving. Serve with sour cream.