"Healthified" Beef Enchilada Pie

This recipe was also a Pinterest find from eatbetteramerica.com.  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

Ingredients

• 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.)

Instructions
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.



Crock Pot Chicken Chili

Found this recipe on Pinterest....it was a really easy Crock Pot dinner worth mentioning.  It's very healthy too - no added fat, butter, or oil.  I served this over rice with a big salad.

CROCK POT CHICKEN CHILI

Recipe Notes

According to the original poster, this recipe makes approximately eight servings with about 200 calories per serving.  I have not verified the nutritional information, but considering the ingredients, it sounds about right. 

Ingredients

• One can of black beans
• One can of kidney beans
• One can of corn
• 16 oz. tomato sauce
• 28 oz. diced tomatoes
• One packet of taco seasoning
• 1 tbsp. of chili powder
• 3 boneless, skinless chicken breasts

Instructions

1.  Add all ingredients to Crock Pot.

2.  Cook for 6 hours high or 10 hours on low.

3.  Shred chicken breasts, mix well, and serve with sour cream, shredded cheese, etc.