Beef Enchilada Pie
A hearty, cheesy beef and bean enchilada pie with bold flavors, perfect for family dinners or entertaining with a satisfying Mexican-inspired twist.
Ingredients
- 1 lb. extra lean ground beef ⓘ
- 1/2 onion, chopped ⓘ
- 1 1/2 cups cooked kidney beans ⓘ
- 1 (14 1/2 oz.) can Mexican-style stewed tomatoes ⓘ
- 6 oz. sharp reduced-fat Cheddar cheese, grated ⓘ
- 1/3 tsp. garlic powder ⓘ
- 1/4 tsp. chili powder ⓘ
- 1 1/2 cups pinto beans, drained ⓘ
- 1/2 cup cream of mushroom soup ⓘ
- 6 corn tortillas
- nonstick cooking spray ⓘ
Instructions
- Cook ground beef, garlic powder, chopped onion, and chili powder in a frying pan over medium heat until browned.
- Add cooked kidney beans or diced green chilies to the beef mixture.
- Preheat oven to 350°F (175°C).
- Mix 1/2 cup of cream of mushroom soup with the stewed tomatoes.
- Spread a thin layer of the tomato mixture in the bottom of a baking dish.
- Place 2 corn tortillas over the tomato mixture.
- Spread half of the beef and bean mixture over the tortillas.
- Sprinkle with grated reduced-fat Cheddar cheese.
- Repeat layers with remaining tortillas, beef mixture, and cheese.
- Pour the remaining tomato mixture over the top.
- Bake in the preheated oven for about 25-30 minutes until bubbly and cheese is melted.
- Let stand for a few minutes before serving.
Nutrition & Diet Analysis (per serving)
548
kcal
27% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).