Healthified Beef Enchilada Pie

 

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.