Tuesday, March 13, 2012

enchilada pie

i feel like this is one of those things i'm going to make when i'm a mom.
it's true!

it's just so easy and basic, and you can spice it up however you want.
i love the twist on the classic enchilada casserole by making into a pie!

1 pound ground sirloin
1 cup chopped onion
1 tablespoon butter
1 tablespoon minced garlic
1 1/2 tablespoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
1 tablespoon 40%-less-sodium taco seasoning mix
1 (8-ounce) can no-salt-added tomato sauce
4 (8-inch) whole-wheat flour tortillas
1/3 cup shredded pepperjack cheese
(i also added bell peppers for fun)

recipe from cookinglight :)


1. heat a large nonstick skillet over medium-high heat.
add beef and onion and peppers to pan; cook 6 minutes, stirring to crumble.

2. preheat oven to 400 degrees
    3. melt butter in a medium saucepan over medium-high heat.
    add garlic; sauté 1 minute. sprinkle with flour; cook 30 seconds, stirring constantly.
    add broth, taco seasoning, and tomato sauce to pan.
    bring to a boil; cook 2 minutes, stirring occasionally.

    4. add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
    5. place 1 tortilla in a 9-inch pie plate. top with 1 cup beef mixture.
    repeat layers, ending with tortilla. spread reserved tomato mixture over tortilla.
    top with cheese.

    6. bake at 400 degrees for 10 minutes or until cheese melts.
    cool slightly. cut into wedges. enjoy!

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