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"Healthified" Beef Enchilada Pie

What is “Healthified”?

We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.

Success

This casserole size holds the layered enchiladas together better than a larger casserole.

Substitution

Ground turkey can be used instead of the ground beef, if you prefer.

Substitution

Any variety of reduced-fat cheese can be substituted for the Mexican blend.

6 reviews

30 ratings

54% less sat fat • 52% less fat • 29% fewer calories than the original recipe—see the comparison. ab your sombrero, and tote this made-for-a-crowd dish to your next potluck fiesta. From eatbetteramerica. From eatbetteramerica.

Prep Time:15 min

Start to Finish:55 min

makes:6 servings

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

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.
2.	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.
3.	Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes. Serve with sour cream.

Nutritional Information

1 Serving: Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 55mg; Sodium 790mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 3g); Protein 22g Percent Daily Value*: Vitamin A 8%; Vitamin C 6%; Calcium 25%; Iron 15% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat; 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

6 Reviews

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Got to try it

I was a little unsure about this recipe, but it turned out great and was flavorful. I did add some fresh garlic and a little extra chili powder and some red chili flakes for some spice. If I didn’t add these items it might have been a little bland. My boyfriend loved it and has asked me to make it again. I guess it is a hit.
Posted at 10:39 AM on January 5 2010 by danielle_ic

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After adding the sour cream, I was surprised how much I enjoyed this dish. I will make it again in the future, but it needs a bit more enchilada sauce and definitely more spices and the 2tsp is calls for. It was so easy to make, and after its tweaked, its going to be great.
Posted at 9:52 PM on November 18 2009 by CarolCamaro

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I made this tonight and loved it! It had great spicy flavor. I had to use a little more cheese than suggested though.
Posted at 8:33 PM on November 16 2009 by Lindsay83

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great!

I used ground turkey instead of beef. This was a hit for my whole family.
Posted at 8:33 PM on November 16 2009 by cook K

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Easy

This was easy to throw together and toss in the oven. I try to keep cooked ground beef in the freezer ready to go for when the day gets away from me. My family did not find this salty. I did use high fiber tortillas. Then I added some fresh cilantro on top of the sour cream when it was served.
Posted at 5:15 PM on November 9 2009 by MizDeDe

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too much sodium

maybe lower fat but way too much salt (sodium).
Posted at 2:58 PM on November 5 2009 by low sodium