Beef Enchilada Pieenchiladas 1.00 liter extra-lean ground beef; - (ground sirloin) 0.13 teaspoon garlic powder 0.50 medium onion; chopped 0.25 teaspoon chili powder 1.50 cup cooked kidney beans -=or=- 1.50 cup pinto beans; * drained 1.00 can (4-oz) green chilies; diced 0.50 cup cream of mushroom soup; - condensed low-fat 1.00 cup (14-1/2 oz) tomatoes; stewed - mexican-style 6.00 corn tortillas 1.00 nonstick cooking spray 6.00 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. |
