Name: Beef Enchilada Pie
Yield: 4 servings
Ingredients: 1 lb lean ground beef; 1 onion, thinly sliced and rings separated; 1 teaspoon pepper; 16 fluid ounces no-salt-added tomato sauce; 1 teaspoon sodium free chili powder; 2 1/2 ounces canned chopped olives; 4 ounces corn; 1/2 teaspoon cumin; 6 flour tortillas, cut into 1 1/2 inch strips; 2 tablespoons chopped green peppers or 2 tablespoons red peppers; 2 tablespoons chopped onions; 2/3 cup bottled water; 1 cup extra-sharp cheddar cheese, grated

Servings: 4 persons

1 lb lean ground beef
1 onion, thinly sliced and rings separated
1 teaspoon pepper
16 fluid ounces no-salt-added tomato sauce
1 teaspoon sodium free chili powder
2 1/2 ounces canned chopped olives
4 ounces corn
1/2 teaspoon cumin
6 flour tortillas, cut into 1 1/2 inch strips
2 tablespoons chopped green peppers or 2 tablespoons red peppers
2 tablespoons chopped onions
2/3 cup bottled water
1 cup extra-sharp cheddar cheese, grated

1
Brown the beef, drain off any grease.
2
Add the chopped onion, seasonings and tomato sauce; simmer for 15 minutes, and then add the olives, corn and cumin.
3
In a casserole dish place a small amount of the meat and tomato sauce; add one layer of cut tortilla strips, then another thin layer of meat sauce- repeat layers.
4
Add water to the top of the last layer.
5
Cover and bake at 400u00b0 Fahrenheit for 20 minutes.
6
Remove from oven, add grated cheese, sliced onions and green/red pepper to the top.
7
Return to oven and bake, uncovered, for 10 minutes more (or you may broil for the final 2 or 3 minutes).
8
Let stand for 10 minutes before serving.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Beef Enchilada Pie

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