Click to see a close-up

ENCHILADA PIE
1 pound ground beef
1 small onion, chopped
2 tablespoons Taco Seasoning
1/4 ounce crushed tortilla chips *
8 ounces cheddar cheese, shredded
3 eggs
1/2 cup Red Enchilada Sauce

Brown the ground beef with the onion and taco seasoning; drain the grease. Stir in the crushed tortilla chips. Place the meat in a greased 10-inch pie plate. Top with half of the cheese. Beat the eggs and enchilada sauce; pour over the cheese and spread it evenly. Bake at 350 30 minutes or until the quiche is firm in the center. Sprinkle with the remaining cheese; bake 5 more minutes until the cheese is melted. Let stand 10 minutes before serving otherwise the quiche will be too soft to remove from the pan.

Makes 6 servings

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Per Serving: 343 Calories; 25g Fat; 25g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

I was attempting to make a quicker version of my Enchilada Bake Variation. There is no crust to mess with and everything goes in the pan and in the oven at the same time. Although it's edible, I wasn't thrilled with it. It seemed a bit dry, probably because I cut back on the enchilada sauce to cut some carbs. Using a full cup of sauce increased the carbs per serving to 6, which seems a bit high to me. The crushed tortilla chips weren't notceable in the dish but I think that the flavor might be different without them. Click the photo to see a close-up.


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