Easy Enchilada Pie


Serves: 7
Total Calories: 408

Ingredients

1 pound lean ground beef
1 small onion, chopped
1 (8-ounce) can tomato sauce
1 (1 1/4-ounce) package taco seasoning mix
1 (10 3/4-ounce) can condensed cream of chicken soup
1/2 cup milk (can use skim milk)
12 (6-inch) corn tortillas
8 ounces shredded Cheddar cheese (2 cups)

Directions:

In a large skillet, brown ground beef and chopped onion. Drain off fat. Stir in tomato sauce and taco seasoning. Bring mixture to a boil. Reduce heat and simmer, uncovered, 5 minutes. Remove skillet from heat.

Stir together soup and milk. Spoon 1/2 soup mixture into a 9x13x2-inch baking dish. Cut tortillas in half. Use 12 halves to place over soup in dish. Spoon meat mixture over tortillas. Top with remaining tortillas and soup, then with cheese. Bake in a 350° oven for 30 minutes or until heated through.

Nutritional Facts:

Serves: 7
Total Calories: 408
Calories from Fat: 156

This Easy Enchilada Pie recipe is from the Best of the Best from the Pacific Rim Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best from the Pacific Rim Cookbook Cookbook:
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Killer Flank Steak
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Walla Walla Steak Sandwich with Horseradish Sauce
Round Steak Pasties
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California Tri-Tip
Beef in Walnut Sauce
Barbecued Beef Cubes
Hawaiian Teriyaki Burger
Stuffed Burgers
Make-Ahead Barbecued Meatballs
Nana’s Meatballs
Sweet-Sour Meat Loaf
Lasagna in a Bun
Lazy Loco Moco
Easy Enchilada Pie
Slow-Cooked Pork with Wine Sauce
Oven Kalua Pig
Korean Ribs
Barbecued Short Ribs
Tropic Sun Spareribs
Pork Chops à la Rogue
Margaret’s Sesame Pork Chops
Spiced Pork Chops
Sautéed Apples and Pork
Veal Marsala
Lopez Lamb Curry
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Succulent Moose Roast
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