ENCHILADA PIE
This impressive, hearty dish is perfect for vegetarians and meat eaters alike. -Jacqueline Correa, Landing, New Jersey
Provided by Taste of Home
Categories Dinner
Time 4h40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.
Nutrition Facts : Calories 367 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 818mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein. Diabetic Exchanges
ENCHILADA PIE
Give your midweek meal a Mexican twist with our easy enchilada pie. Packed with nutritious veggies, it provides a whopping four of your 5-a-day
Provided by Cassie Best
Categories Dinner, Main course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
- Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.
Nutrition Facts : Calories 609 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 26 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 3.1 milligram of sodium
POLENTA PIE
Make and share this Polenta Pie recipe from Food.com.
Provided by TishT
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine mushrooms and 1/2 cup hot water in a small bowl; set aside.
- Lightly coat bottom and sides of a 10-inch deep-dish pie pan with cooking spray.
- Place broccoli in colander and squeeze out excess water; set aside.
- Heat oven to 400F.
- In a large heavy-bottomed pot, combine remaining 1 1/2 cups hot water, milk and salt; bring to a boil.
- Reduce heat to medium-low and slowly drizzle in cornmeal, whisking constantly.
- Continue to cook, stirring frequently, until polenta is as thick as mashed potatoes, about 6 to 8 minutes.
- Stir in broccoli, mushrooms and their liquid, 3 tablespoons Parmesan and butter.
- Spread polenta mixture evenly in prepared pan.
- Sprinkle on tomato and remaining Parmesan.
- Bake 20 to 25 minutes or until edges begin to brown.
- Cool at least 30 minutes, or serve at room temperature.
MEXICAN POLENTA PIE
This is from Betty Crocker's "Good and Easy Dinners" with my adaptation. Go mild or spicy...it's up to you. This is good for when you don't have any meat defrosted for dinner but you want something hearty, pretty and kid-pleasing. (It qualifies also as pure comfort food - bonus!) For the crushed tortilla chips, try a combo of Doritos and plain Tostitos...Fritos are good, as well.
Provided by vrvrvr
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375.
- Mix cornmeal, water, chicken broth and salt in medium saucepan. Heat to boiling, stirring constantly, over medium-high heat.
- Reduce heat to medium, continue cooking, stirring frequently, until mixture is very thick and stiff (2 to 5 minutes). Remove from heat; let stand 5 minutes.
- Stir in egg and half-n-half.
- Spread cornmeal mixture into buttered 9" pie plate. (*I find that using a lightly buttered sandwich-baggie over my hand works great for this, to push the cornmeal mixture evenly into the pie plate and up the sides.) Bake uncovered 15 minutes.
- Meanwhile, mix salsa, jalapenos (if using)and beans in medium bowl; mash a little with a potato masher to incorporate.
- When cornmeal crust is done, spread bean mixture over evenly.
- Sprinkle with cheese and tortilla chips.
- Bake uncovered 20 minutes.
- Let stand a few minutes before slicing.
- Top individual servings with sour cream.
MEXICAN POLENTA PIE
Thanks to chili beans and jalapeño pepper cheese, cornmeal mush never tasted so good!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Grease pie plate, 9x1 1/4 inches. Mix cornmeal, water and salt in 2-quart saucepan. Heat to boiling, stirring constantly; reduce heat to medium. Cook about 6 minutes, stirring frequently, until mixture is very thick; remove from heat. Quickly stir in egg. Let stand 5 minutes.
- Spread cornmeal mixture in pie plate. Bake uncovered 15 minutes. Spread beans over cornmeal mixture. Sprinkle with cheese and corn chips.
- Bake uncovered about 20 minutes or until center is set. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 195, Carbohydrate 27 g, Cholesterol 50 mg, Fiber 4 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 740 mg
FAST AND EASY ENCHILADA PIE!!
This is a recipe that my mom got from a neighbor 20 years ago. Its easy to make and so delicious! We still make this often as it has become a family favorite! Best thing is if you are watching what you eat, the ingredients in this recipe can be switched to low fat items with the same result. From my kitchen to yours!! Enjoy!
Provided by loca1107
Categories Savory Pies
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- brown your ground meat of choice and drain.
- then add taco seasoning, rotel tomatoes and chiles, and the two cans of soup. stir together until well blended and simmer for 5 minutes.
- remove from heat.
- cut or tear corn tortillas into fourths and layer bottom of 9.5 x 13.5 casserole dish or baking pan.
- then add a layer of meat mixture.
- next sprinkle some of the shredded cheese.
- then repeat.(tortillas, meat mixture, cheese.) the same as you would layer lasagna.
- the last layer should be corn tortilla topped with a liberal amount of shredded cheese.
- preheat oven to 350, place casserole dish in oven and bake for approximately 20 to 25 minutes until cheese on top is melted. remove from oven and enjoy!
- i like to top mine with sour cream and gaucomole! YUMMY!
Nutrition Facts : Calories 682.1, Fat 41.8, SaturatedFat 20.6, Cholesterol 134.8, Sodium 1727.9, Carbohydrate 41.3, Fiber 4.2, Sugar 5.1, Protein 36.3
ENCHILADA PIE
Make and share this Enchilada Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Savory Pies
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, mix together ground beef, onion and garlic powder.
- Cook over medium heat until meat is browned.
- Drain excess fat.
- Add next 7 ingredients.
- Cook 5 minutes, stirring occasionally.
- Tear each tortilla into 8 pieces.
- Place half of tortilla pieces in oblong baking pan.
- Top with meat mixture.
- Place remaining tortilla pieces evenly over meat mixture.
- Mix together soup and milk.
- Pour over tortillas; spread evenly.
- Sprinkle cheese evenly over top.
- Bake at 350 degrees for 45 minutes.
Nutrition Facts : Calories 556, Fat 31.1, SaturatedFat 14, Cholesterol 113, Sodium 1372.8, Carbohydrate 36.5, Fiber 6, Sugar 5.8, Protein 34
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- Place the pork, beans, beer, water, tomatoes, salsa, seasoning, and garlic in the slow cooker. Cook on high for 4 hours or low for 6-7 hours. When pork is cooked through and beans are tender, shred the pork in the slow cooker with two forks.
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- Preheat the broiler. Arrange the meat and bean mixture in the bottom of a large pie, casserole, or baking dish and spread the polenta over the top. Cover with cheese (I used about a cup of shredded Mozzarella). Place under a broiler for a few minutes until cheese is melted.
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