greek beef taco pie

Greek Beef Taco Pie

{the cinnamon gives it a bit of a Greek flare}

serves six

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photo credit Better Homes and Gardens

Ingredients

2 Tbls olive oil

1  14 1/2 ounce can diced tomatoes

7  6-inch flour tortillas

12 ounces lean ground beef

1 small onion, chopped

1 red or green sweet pepper chopped

1 teaspoon chili powder

1/4 teaspoon ground cinnamon

4 ounces cheddar cheese, shredded

Directions

Preheat oven to 400 degrees F. Brush a 10-inch pie plate with olive oil. Drain tomatoes and reserve liquid. Spread a large spoonful of the diced tomatoes onto the bottom of pie plate. Arrange five of the tortillas on top of the tomatoes and up the sides of the plate, cutting and overlapping as necessary; set aside.

Pour 2 Tbls olive oil in a large skillet over medium-high. Add ground beef, onion, and sweet pepper. Heat until browned and onions are tender. Add chili powder and cinnamon; cook and stir for 1 minute. Stir in half of the remaining tomatoes. Add the reserved tomato juice. Bring to boiling; reduce heat. Cook uncovered for 2 minutes.

Spoon meat mixture over tortillas in pie plate. Cut remaining tortillas into large strips. Layer cheese and tortilla strips over beef mixture. Top with remaining diced tomatoes.

Bake, uncovered, for 20 to 25 minutes or until tortillas are lightly browned. Let stand for 5 minutes. Cut into wedges to serve. When serving, top with a spoonful of salsa and a dollop of fat free sour cream.

Nutrition Facts

Per serving: 279 calories

Weight Watchers PointsPlus: 7

Adapted from this BHG recipe: bhg beef taco pie

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