RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1369
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| Recipe Name: |
The Whole Enchilada Pie |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Beef |
Kosher: |
No |
| Ethnicity: |
Mexican |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$3.88
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat the oven to 375 degrees. Grease a 9-by-13-inch glass pan.
In a wide frying pan set over medium heat, brown the ground beef with the onion and garlic until the beef is brown and the onion is soft.
Lower the heat and add the picante, beans, enchilada sauce, olives, and salt. Stir and cook until well combined and bubbly. Remove from the heat.
Place 1 cup of the chips in the bottom of the glass pan. Put half the beef mixture on top. Top with another cup of the chips and 1 1/2 cups cheese (half the cheese). Put in the rest of the beef mixture, then the rest of the chips, then the rest of the cheese.
Bake the pie for 30 to 40 minutes, or until the center is hot and bubbly. (You can test the temperature by taking a small spoonful from the center.) Serve immediately with bowls filled with the garnishes. |
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| Nutrition per Serving: |
| Calories: |
438 |
Total Carbs: |
17.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
85.6 |
Fat: |
60.9 |
Protein: |
24.20 |
| Fiber: |
67.74 |
Sodium: |
582.86 |
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