Healthified Beef Enchilada Pie

Ingredients

• 4.5 oz chilis green drained chopped old el paso® canned
• 1 teaspoon chili powder 
• 1 lb ground beef 93% (at least )
• 5  flour tortilla for burritos (from 11 oz package old el paso®
• 0.5 cup corn green frozen thawed drained giant® niblets®
• 1 teaspoon ground cumin 
• 4 oz reduced fat mexican blend cheese shredded reduced-fat
• 0.5 cup onion chopped
• 10 oz enchilada sauce red old el paso® canned

Equipment

• frying pan
• oven
• glass baking pan

Directions

1. Heat oven to 350°F. In 12-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Reserve 1/4 cup enchilada sauce; set aside.
2. Add remaining enchilada sauce, corn and chiles to beef mixture. Stir in cumin and chili powder. Reduce heat to medium-low; simmer uncovered 5 minutes.
3. Spray 9-inch round (2-quart) glass baking dish with cooking spray.
4. Place 1 tortilla in casserole; top with about 3/4 cup of the beef mixture and 3 tablespoons of the cheese. Repeat layers 3 times. Top with remaining tortilla, the reserved enchilada sauce and the remaining cheese.
5. Bake, uncovered, 30 to 40 minutes or until hot and cheese is melted. Cool 5 minutes.
6. Serve with sour cream.