Beef Enchilada Pie



Serving Size :6



1 l Extra-lean ground beef; (ground sirloin)

1/8 tsp Garlic powder;

1/2 med Onion; chopped

1/4 tsp Chili powder;

1 1/2 cup Cooked kidney beans -=OR=-1 1/2 cup Pinto beans;* drained

1 can (4-oz) green chilies; diced

1/2 cup Cream of mushroom soup; condensed lowfat

1 cup (14-1/2 oz) tomatoes; stewed Mexican style

6 Corn tortillas;

Nonstick cooking spray;

6 oz Sharp Cheddar cheese; grated reduced fat



Cook ground beef, garlic, onion and chili powder in frying pan over

medium heat until browned. Add beans and chilies. Preheat oven to 350

F. Mix 1/2 cup of soup (do not add water) with stewed tomatoes. Layer

on the bottom of an 8 to 9" pan square baking pan coated with non-stick

spray. Top with half the tomato mixture, half the meat/bean mixture,

and half the cheese. Repeat with a layer of tortillas, meat, sauce and

cheese. Cover loosely with foil and bake in 350 F. for 45 minutes.



From Geminis Massive MealMaster collection at www.synapse.com/~gemini







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