Beefy-Tortilla Pie

Yield: 6 servings (serving size: 1 wedge)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 0.0%
  • Fat: 6.3g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 18g
  • Carbohydrate: 24.1g
  • Fiber: 1.8g
  • Cholesterol: 30mg
  • Iron: 0.0mg
  • Sodium: 548mg
  • Calcium: 0.0mg


  • Cooking spray
  • 5 (6-inch) flour tortillas
  • 1/2 pound ground round
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1 small onion, chopped
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese
  • 3/4 cup egg substitute
  • 1/2 cup fat-free milk
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon chili powder


  1. Preheat oven to 350°.
  2. Coat bottom and sides of a 9-inch pieplate with cooking spray and line with tortillas. Set aside.
  3. Cook meat, chiles, and onion in a large nonstick skillet over medium heat until meat is browned, stirring until it crumbles. Drain. Add cheese; stir well. Spoon meat mixture into prepared dish.
  4. Combine egg substitute and remaining 4 ingredients in a large bowl; beat with a wire whisk until well blended. Pour egg mixture over beef mixture. Bake at 350° for 45 minutes or until set. Cut into wedges, and serve warm.
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