Beef enchilada pie
Yield: 6 Servings
Ingredients:
- 1 l Extra-lean ground beef; -- (ground sirloin)
- 1/8 ts Garlic powder;
- 1/2 md Onion; chopped
- 1/4 ts Chili powder;
- 1 1/2 c Cooked kidney beans -=OR=-
- 1 1/2 c Pinto beans;* drained
- 1 cn (4-oz) green chilies; diced
- 1/2 c Cream of mushroom soup; -- condensed low-fat
- 1 c (14-1/2 oz) tomatoes; stewed -- Mexican-style
- 6 Corn tortillas; Nonstick cooking spray;
- 6 oz Sharp Cheddar cheese;grated
Instructions:
-- reduced fat Cook ground beef garlic onion and chili powder in frying pan over medium heat until browned. Add beans and chilies. Preheat oven to 350 F. Mix 1/2 cup of soup (DO NOT ADD WATER) with stewed tomatoes. Layer on the bottom of an 8 to 9" pan square baking pan coated with non-stick spray. Top with half the tomato mixture half the meat/bean mixture and half the cheese. Repeat with a layer of tortillas meat sauce and cheese. Cover loosely with foil and bake in 350 F. for 45 minutes.
