Enchilada Pie


  • 1 pkg flour tortillas
  • 1 large can enchilada sauce
  • ½ cup low fat sour cream
  • 1 can tomato sauce
  • 1 pound ground sirloin
  • 1 can sliced olives
  • 8 oz. shredded low fat Cheddar-blend cheese



    Brown ground sirloin and drain fat. Add enchilada sauce, tomato sauce, sour cream and olives. Simmer 10 minutes.


    In a Flexipan Fluted Square mold, layer shredded cheese, then tortillas (torn into irregular pieces) covering the bottom of mold over cheese layer, then add a layer of sauce mix, and cheese. Repeat as many layers as suits your mold.  On last layer, spread a little sauce and top with a generous layer of cheese.


    Bake at 350 degrees for approximately 30 minutes or until cheese is bubbly and lighted browned. Let stand 10 minutes before serving.


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