Kelly,WA (7:33:16 PM) :

BEEF ENCHILADA PIE
Serving Size : 6

1 l Extra-lean ground beef (ground sirloin)
1/8 ts Garlic powder
1/2 md Onion, chopped
1/4 ts Chili powder
1 1/2 c Cooked kidney beans
1 1/2 c Pinto beans, * drained
1 cn (4-oz) green chilies, diced
1/2 c Cream of mushroom soup, condensed low-fat
1 c (14-1/2 oz) tomatoes, stewed, Mexican-style
6 Corn tortillas
Nonstick cooking spray
6 oz Sharp Cheddar cheese, grated, reduced fat

Cook ground beef, garlic, onion and chili powder in frying pan over medium heat until browned. Add beans and chilies. Preheat oven to 350 F. Mix 1/2 cup of soup (DO NOT ADD WATER) with stewed tomatoes. Layer on the bottom of an 8 to 9" pan square baking pan coated with non-stick spray. Top with half the tomato mixture, half the meat/bean mixture, and half the cheese. Repeat with a layer of tortillas, meat, sauce and cheese. Cover loosely with foil and bake in 350 F. for 45 minutes.