Beef Enchilada Pie

By kayjayjohnson

Ingredients

• 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

Details

Adapted from bettycrocker.com

Preparation

Step 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.

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.