Friday, August 10, 2012

"Healthified" Beef Enchilada Pie

This recipe was also a Pinterest find from  This website has several recipes that have been "lightened" to enhance your healthy dining experience.

Recipe Notes
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.

Nutritional Information
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.

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