Tuesday, October 16, 2012

Enchilada Pie

I have several Tex-Mex casserole type dishes, each just a little different from the other. I love that these one dish casserole's are an entire meal, just add a little side salad of lettuce, salsa, jalapeno, sour cream, whatever you enjoy and you're done! Tay was over when I started this but left before it was even in the oven so you only get to enjoy one pic of her   ;-(   -- make this you'll be glad you did.
  • 1 tablespoon(s) olive oil
  • 1 cup chopped red bell pepper
  • 1 package LightLife Smart Ground
  • 1 tablespoon ground cumin 
  • 1 can fire-roasted diced tomatoes
  • 1 can red enchilada sauce
  • 1 can (4 oz) chopped green chiles
  • 1 cup frozen corn kernels
  • 3/4 cup(s) canned sliced black olives
  • 3 taco sized (8-incg) flour tortillas
  • 1  cup or so Diaya PepperJack shreds
  • Toppings: sour cream, and chopped tomato, onion and scallion

Heat oil in a large nonstick skillet over medium heat. Add pepper; sauté 3 to 4 minutes.
Add Smart Ground and cook, until stirred-up well. 
Stir in cumin, tomatoes, 3/4 of the can of enchilada sauce and chiles. Bring to a simmer and cook 10 minutes to develop flavors.

Remove from heat, stir in corn and olives.

Heat oven to 350°F. Spray round 2 quart glass baking dish with cooking spray. Lay one tortilla in bottom of dish. 
Top with 1⁄2 the enchilada mixture. 
Add about 1⁄3 the cheese. 
Top with another tortilla.
Add the remaining enchilada filling.
About 1⁄2 the remaining cheese. 
Top with the last tortilla. Pour the rest of the enchilada sauce over the top and bake 25 minutes. 
Sprinkle with remaining cheese and bake 5-10 minutes or until filing bubbles. 
Cool 5 to 10 min. before cutting in wedges. Serve with toppings.


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