Skinny Beef Enchilada Pie

Health score
10%
Skinny Beef Enchilada Pie
55 min.
6
295kcal

Suggestions


Are you ready to indulge in a deliciously satisfying meal that won't derail your healthy eating goals? Look no further than this Skinny Beef Enchilada Pie! Perfect for lunch, dinner, or any time you crave a hearty main dish, this recipe combines the rich flavors of traditional enchiladas with a lighter twist. With just 295 calories per serving, you can enjoy a guilt-free feast that the whole family will love.

This dish features extra-lean ground beef, vibrant green chiles, and a medley of spices that create a mouthwatering filling, all layered between soft flour tortillas. Topped with a sprinkle of reduced-fat Mexican cheese, it’s baked to perfection, resulting in a bubbly, cheesy delight that will have everyone coming back for seconds. Plus, the addition of corn adds a touch of sweetness and texture, making each bite a delightful experience.

Whether you're hosting a casual dinner party or simply looking for a quick weeknight meal, this Skinny Beef Enchilada Pie is sure to impress. Serve it with a dollop of fat-free sour cream for an extra creamy finish. Get ready to savor the flavors of Mexico without the extra calories—your taste buds and waistline will thank you!

Ingredients

  • 4.5 oz chilis green drained chopped canned
  • teaspoon chili powder 
  • 10 oz enchilada sauce red canned
  • lb ground beef 93% (at least )
  •  flour tortilla for burritos (from 11 oz package
  • 0.5 cup corn frozen thawed drained
  • teaspoon ground cumin 
  • oz reduced fat mexican blend cheese shredded reduced-fat
  • 0.5 cup onion chopped
  • servings cream fat-free sour

Equipment

  • frying pan
  • oven
  • glass baking pan

Directions

  1. Heat oven to 350F. 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.

Nutrition Facts

Calories295kcal
Protein34.34%
Fat29.76%
Carbs35.9%

Properties

Glycemic Index
11
Glycemic Load
4.18
Inflammation Score
-6
Nutrition Score
15.980434987856%

Flavonoids

Isorhamnetin
0.67mg
Kaempferol
0.09mg
Quercetin
2.71mg

Nutrients percent of daily need

Calories:295.49kcal
14.77%
Fat:9.74g
14.99%
Saturated Fat:4.66g
29.15%
Carbohydrates:26.44g
8.81%
Net Carbohydrates:23.64g
8.6%
Sugar:4.88g
5.42%
Cholesterol:60.75mg
20.25%
Sodium:915.71mg
39.81%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.29g
50.58%
Phosphorus:355mg
35.5%
Vitamin B12:2.08µg
34.65%
Zinc:5.08mg
33.88%
Selenium:23.26µg
33.22%
Calcium:306.12mg
30.61%
Vitamin B3:5.72mg
28.6%
Iron:3.7mg
20.54%
Vitamin B6:0.41mg
20.32%
Vitamin B2:0.31mg
18.31%
Folate:53.34µg
13.34%
Vitamin B1:0.2mg
13.16%
Potassium:437.74mg
12.51%
Vitamin C:10.22mg
12.39%
Vitamin A:617.78IU
12.36%
Fiber:2.8g
11.21%
Magnesium:39.45mg
9.86%
Manganese:0.19mg
9.34%
Vitamin B5:0.6mg
6.04%
Copper:0.11mg
5.52%
Vitamin K:2.75µg
2.62%
Vitamin E:0.38mg
2.56%
Vitamin D:0.15µg
1.01%