Enchilada Pie

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Serving: Makes 8 (1-wedge) servings.

Big Y Life in Balance January 2014

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Note: Wash hands with soap and water.
1. Preheat oven to 400 degrees Fahrenheit.
2. Trim tortillas to fit in a 9-inch springform pan; set tortillas aside.
3. Spray springform pan with cooking spray and set aside.
4. In a large saucepan over medium heat, add oil.
5. Once hot, add onion, garlic and ground beef and cook for 8 minutes or until beef is cooked through, breaking up meat with the back of a spoon; drain and return pan to stove.
6. Add jalapeño, tomatoes, cumin, chili powder, salt and pepper to taste, enchilada sauce, corn and black beans and mix to combine.
7. Place 1 tortilla in the bottom of the prepared springform pan; top with a third of the beef mixture, cilantro and cheese, spreading to the edges of the tortilla.
8. Repeat two more times, ending with cheese.
9. Place on a cookie sheet and bake for 15 minutes or until mixture is hot and cheese has melted.
10. Carefully run a knife along the sides of the pan before you remove the side.
11. Cut into wedges, top with scallions and serve.
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Nutrition Facts

Nutrition Information Per Serving: Calories: 407 (Calories from Fat: 198)
Total Fat: 22g (Saturated Fat: 10g)
Protein: 23g
Total Carbohydrates: 31g (Dietary Fiber: 6g
Sugars: 5g)
Cholesterol: 63mg
Sodium: 819mg