Enchilada Pie

The original recipe is from All New Cookbook for Diabetics and their Families from University of Alabama at Birmingham published by Oxmoor House. I add twice as much salt as originally called for, use 1/2 t red pepper flakes instead of 1/4 t black pepper and normally add extra onion. I also serve with lettuce, tomato and sour cream to round out the meal. Do not skip the water and also do yourself a favor and use fresh spices. If your spices are over a year or two old throw them away and buy new. The dish will taste much better that way. The (diabetic) recipe exchanges are 2 medium-fat meat and 1 vegetable but only if you use lean ground chuck AND low-fat american cheese.

• Ready In: 30 mins
• Serves: 8

Ingredients

• 1  lb ground beef
• 1⁄2 cup onion, chopped
• 4  ounces tomato sauce
• 1  teaspoon chili powder
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon red pepper flakes
• 4 (6 inch)  corn tortillas
• 3⁄4 cup  shredded cheese
• 1⁄2 cup water

Directions

1. Cook beef and onion until browned. Drain, blot fat with paper towels.
2. Return meat to skillet, add tomato sauce and seasonings. Cook over medium heat, stirring constantly until heated through.
3. Layer tortillas in a 2-quart pan. Spread meat sauce over them and then sprinkle on the cheese. Pour water over top. Cover and bake at 400 degrees for 20 minutes.
4. Note: A serving is considered 1/2 cup per person.