Enchilada Pie

30 mins

8 servings

4.5/5 (3 reviews)

The original recipe is from All New Cookbook for Diabetics and their Families from University of Alabama at Birmingham published by Oxmoor House. I add twice as much salt as originally called for, use 1/2 t red pepper flakes instead of 1/4 t black pepper and normally add extra onion. I also serve with lettuce, tomato and sour cream to round out the meal. Do not skip the water and also do yourself a favor and use fresh spices. If your spices are over a year or two old throw them away and buy new. The dish will taste much better that way. The (diabetic) recipe exchanges are 2 medium-fat meat and 1 vegetable but only if you use lean ground chuck AND low-fat american cheese.

Ingredients

Instructions

Cook beef and onion until browned. Drain, blot fat with paper towels.
Return meat to skillet, add tomato sauce and seasonings. Cook over medium heat, stirring constantly until heated through.
Layer tortillas in a 2-quart pan. Spread meat sauce over them and then sprinkle on the cheese. Pour water over top. Cover and bake at 400 degrees for 20 minutes.
Note: A serving is considered 1/2 cup per person.

Prep: 5 mins

Cook: 25 mins

Total: 30 mins

One Dish Meal

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Amount Per Serving
Calories 193.8
% Daily Value*
Total Fat 11.6g	18%
Cholesterol 45.3mg	15%
Total Carbohydrate 8.6g	3%
	Dietary Fiber 1.3g	5%
	Sugars 1.2g
Protein 13.7g

Amount Per Serving

Calories 193.8

% Daily Value*

Total Fat 11.6g

18%

Cholesterol 45.3mg

15%

Total Carbohydrate 8.6g

Dietary Fiber 1.3g

Sugars 1.2g

Protein 13.7g