Beef enchilada pie
6 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | litre | Extra-lean ground beef; (ground sirloin) |
⅛ | teaspoon | Garlic powder; |
½ | medium | Onion; chopped |
¼ | teaspoon | Chili powder; |
1½ | cup | Cooked kidney beans -=OR=- |
1½ | cup | Pinto beans;* drained |
1 | can | (4-oz) green chilies; diced |
½ | cup | Cream of mushroom soup; condensed low-fat |
1 | cup | (14-1/2 oz) tomatoes; stewed Mexican-style |
6 | Corn tortillas; | |
Nonstick cooking spray; | ||
6 | ounces | Sharp Cheddar cheese;grated reduced fat |
Directions
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 ½ 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.
Source: The San Diego Union-Tribune, Food Section, 11/2/95 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 11-04-95