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
Instructions
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.
Originally Submitted
11/3/2016
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