Does anyone have the Pamper Chef Enchelada pie recipe?!
1 1/2 pounds ground beef
1 large onion chopped
1 can soup, cream of mushroom
1 can soup, cream of chicken
1 can green chili peppers chopped
1 can enchilada sauce
3/4 cup milk
1 package flour tortillas soft
1/2 pound cheddar cheese grated
1/2 pound monterey jack cheese grated
1 pint sour cream
Directions
Brown meat and chopped onion in a skillet and season with
salt and pepper to taste.
Add soups, green chilies, enchilada sauce and milk.
Line a 9x13 inch pan with 6 tortillas and top with half the meat
mixture and half the cheeses.
Repeat layers.
Bake at 350 degrees F for 40 minutes; cool slightly and cut into squares to serve.
Top each square with a dab of sour cream.
Answers: Enchilada Pie
1 1/2 pounds ground beef
1 large onion chopped
1 can soup, cream of mushroom
1 can soup, cream of chicken
1 can green chili peppers chopped
1 can enchilada sauce
3/4 cup milk
1 package flour tortillas soft
1/2 pound cheddar cheese grated
1/2 pound monterey jack cheese grated
1 pint sour cream
Directions
Brown meat and chopped onion in a skillet and season with
salt and pepper to taste.
Add soups, green chilies, enchilada sauce and milk.
Line a 9x13 inch pan with 6 tortillas and top with half the meat
mixture and half the cheeses.
Repeat layers.
Bake at 350 degrees F for 40 minutes; cool slightly and cut into squares to serve.
Top each square with a dab of sour cream.
I will check at home (at work now), I do have 3 Pampered chef cook books. If you can wait I will get it for you, email me to let me know if you need it sooner than Monday.
YES THANK YOU-------TOP CHEF
Empanada Grande
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 pound lean (90%) ground beef
1/3 cup pitted ripe olives, sliced
1/3 cup finely chopped onion
3 tablespoons snipped fresh cilantro
4 ounces shredded Mexican cheese blend (1 cup)
1/3 cup thick and chunky salsa
1 1/2 tablespoons Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
1 egg, lightly beaten
Sour cream and additional salsa (optional)
Preheat oven to 400°F. Let pie crusts stand at room temperature 15
minutes. Meanwhile, cook and stir ground beef in Large (10-inch)
Skillet over medium-high heat until meat is no longer pink. Remove from heat;
drain using small colander of 4-Piece Colander & Bowl Set.
Slice olives with Egg Slicer Plus(R). Finely chop onion using Food
Chopper. Snip cilantro with Kitchen Shears. In Classic Batter Bowl,
combine ground beef, olives, onion, cilantro, cheese, salsa, seasoning
mix and garlic pressed with Garlic Press; mix well.
In Small Batter Bowl, lightly beat egg using Stainless Steel Whisk.
Place one pie crust on Classic Round Stone; brush with a portion of the
egg using Pastry Brush. Using Large Spreader, spread beef mixture
evenly over crust to within 1 inch of edge.
Unfold remaining pie crust on smooth side of Large Grooved Cutting
Board. Using Baker's Roller(R), roll crust to an 11 1/2 inch circle;
place over beef filling, matching edges. Fold 1/2 inch of edge of crust
in toward center, forming an even border; press to seal using pastry
tool. Cut slits in top crust using V-Shaped Cutter. Brush with
remaining beaten egg. Bake 25-30 minutes or until deep golden brown. Cut into
wedges using Slice 'N Serve(R). Serve with sour cream and additional
salsa, if desired.
Nutrients per serving: Calories 180, Total Fat 11 g, Saturated Fat 5 g,
Cholesterol 30 mg, Carbohydrates 14 g, Protein 6 g, Sodium 230 mg,
Fiber 0 g
Cook's Tip: If desired, 1? cups chopped cooked chicken can be
substituted for the ground beef.
If desired, 1? tablespoons taco seasoning mix can be substituted for
the Southwestern Seasoning Mix.
Cook's Tip: This recipe can easily be doubled and prepared in our
Family Skillet.
Source: Pampered Chef
by thedream... Member since:
May 02, 2006
Total points:
5618 (Level 5)
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Empanada Grande
1 package (15 ounces) refrigerated pie crusts (2 crusts)
1/2 pound lean (90%) ground beef
1/3 cup pitted ripe olives, sliced
1/3 cup finely chopped onion
3 tablespoons snipped fresh cilantro
4 ounces shredded Mexican cheese blend (1 cup)
1/3 cup thick and chunky salsa
1 1/2 tablespoons Pantry Southwestern Seasoning Mix
1 garlic clove, pressed
1 egg, lightly beaten
Sour cream and additional salsa (optional)
Preheat oven to 400°F. Let pie crusts stand at room temperature 15
minutes. Meanwhile, cook and stir ground beef in Large (10-inch)
Skillet over medium-high heat until meat is no longer pink. Remove from heat;
drain using small colander of 4-Piece Colander & Bowl Set.
Slice olives with Egg Slicer Plus(R). Finely chop onion using Food
Chopper. Snip cilantro with Kitchen Shears. In Classic Batter Bowl,
combine ground beef, olives, onion, cilantro, cheese, salsa, seasoning
mix and garlic pressed with Garlic Press; mix well.
In Small Batter Bowl, lightly beat egg using Stainless Steel Whisk.
Place one pie crust on Classic Round Stone; brush with a portion of the
egg using Pastry Brush. Using Large Spreader, spread beef mixture
evenly over crust to within 1 inch of edge.
Unfold remaining pie crust on smooth side of Large Grooved Cutting
Board. Using Baker's Roller(R), roll crust to an 11 1/2 inch circle;
place over beef filling, matching edges. Fold 1/2 inch of edge of crust
in toward center, forming an even border; press to seal using pastry
tool. Cut slits in top crust using V-Shaped Cutter. Brush with
remaining beaten egg. Bake 25-30 minutes or until deep golden brown. Cut into
wedges using Slice 'N Serve(R). Serve with sour cream and additional
salsa, if desired.
Nutrients per serving: Calories 180, Total Fat 11 g, Saturated Fat 5 g,
Cholesterol 30 mg, Carbohydrates 14 g, Protein 6 g, Sodium 230 mg,
Fiber 0 g
Cook's Tip: If desired, 1? cups chopped cooked chicken can be
substituted for the ground beef.
If desired, 1? tablespoons taco seasoning mix can be substituted for
the Southwestern Seasoning Mix.
Cook's Tip: This recipe can easily be doubled and prepared in our
Family Skillet.
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