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Beef Enchilada Pie

Grab your sombrero, and tote this made-for-a-crowd dish to your next potluck fiesta.

Here's the skinny:

1lb. lean ground beef > 1lb. extra lean ground beef
2 cups shredded Mexican cheese blend > 1 cup shredded reduced-fat Mexican cheese blend
Sour cream, if desired > Fat-free sour cream, if desired
Added corn

Nutritional Highlights

Calories

410 (before)

290 (after)

Total Fat

23 g (before)

11 g (after)

Saturated Fat

11 g (before)

5 g (after)

Prep Time:15 min

Start to Finish:55 min

makes:6 servings

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

1 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.
2 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.
3 Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.

1 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.

2 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.

3 Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.

Nutritional Information

1 serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 55mg; Sodium 790mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 3g); Protein 22g % Daily Value Vitamin A 8%; Vitamin C 6%; Calcium 25%; Iron 15% Exchanges 1 1/2 Starch, 2 1/2 Lean Meat, 0 Medium-Fat Meat, 1/2 Fat Carbohydrate Choices 1 1/2