Healthified Beef Enchilada Pie

Healthified Beef Enchilada Pie

Healthified Beef Enchilada Pie
Provided by:
total prep
54% less sat fat • 52% less fat • 29% fewer calories than the original recipe— see the comparison ab your sombrero, and tote this made-for-a-crowd dish to your next potluck fiesta.

Ingredients

  • 1 lb extra-lean (at least 93%) ground beef
  • 1 medium onion, chopped (1/2 cup)
  • 1 can (10 oz) red enchilada sauce
  • 1/2 cup frozen corn, thawed, drained
  • 1 can (4.5 oz) chopped green chiles, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 5 flour tortillas for burritos (from 11 oz package)
  • 1 cup shredded reduced-fat Mexican cheese blend (4 oz)
  • Fat-free sour cream, if desired

Directions

  • Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
  • Spray 9-inch round (2-quart) glass baking dish with cooking spray. Place 1 tortilla in casserole; top with about 3/4 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.
  • Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.

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