Skinny Beef Enchilada Pie
1 lb extra-lean (at least 93%) ground beef
1 medium onion, chopped (1/2 cup)
1 can (10 oz) red enchilada sauce
1/2 cup frozen corn, thawed, drained
1 can (4.5 oz) chopped green chiles, drained
1 teaspoon ground cumin
1 teaspoon chili powder
5 flour tortillas for burritos (from 11 oz package)
1 cup shredded reduced-fat Mexican cheese blend (4 oz)
Fat-free sour cream, if desired
Heat oven to 350F (176C). In a 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 a 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.
Ground turkey can be used instead of the ground beef, if you prefer.
Any variety of reduced-fat cheese can be substituted for the Mexican blend.
Calories: 215 Carbs: 17g Sodium: 317mg Fiber: 2.5g