Beef Enchilada Pie
- 1 l Extra-lean ground beef; (ground sirloin)
- 1/8 tsp Garlic powder;
- 1/2 med Onion; chopped
- 1/4 tsp Chili powder;
- 1 1/2 cup Cooked kidney beans -=OR=-1 1/2 cup Pinto beans;* drained
- 1 can (4-oz) green chilies; diced
- 1/2 cup Cream of mushroom soup; condensed lowfat
- 1 cup (14-1/2 oz) tomatoes; stewed Mexican style
- 6 Corn tortillas;
- Nonstick cooking spray;
- 6 oz Sharp Cheddar cheese; grated reduced fat
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 1/2 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.