ENCHILADA PIE
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.
Provided by Maribel skadoo
Categories One Dish Meal
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 193.8, Fat 11.6, SaturatedFat 5, Cholesterol 45.3, Sodium 369.5, Carbohydrate 8.6, Fiber 1.3, Sugar 1.2, Protein 13.7
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