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Tortilla Pie

April 26, 2011

This is a recipe I have been wanting to make for a long time, so when I had my friends Maralyn and Brandon over for dinner the other week, it seemed like the perfect time to embrace my new southwestern roots.

Behold the deliciousness that is stacked tortilla pie!


It was pretty easy, made great leftovers, and was extremely yummy!  I think everyone enjoyed it.  I used my ceramic knife to cut through it and it was surprisingly easy.

Here’s a look after we ate about half of it hehe.

Tortilla Pie (Adapted from Heat Oven to 350 )

Ingredients:

1 lb extra lean ground beef
1 cup chopped onion
1 cup chopped green pepper
1 can (16 oz) cannellini beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) diced tomatoes and green chilies, undrained
1/2 cup water
1 1/2 tsp chili powder (for some extra New Mexico flavor you can throw in a green hatch chili too!)
1/2 tsp ground cumin
1/2 tsp pepper
6-7 flour tortillas (8 in.)

2 cups shredded cheddar cheese

Directions:

1.  Preheat your oven to 400 degrees and line a baking pan with strips of aluminum foil so they look like the spokes of a wheel (this will help to get the pie out of the pan after it bakes), then spray the strips with cooking spray.

2.  Next, in a saucepan cook the ground beef, onion, and pepper in oil.  Cook until the meat is no longer pink and the onions are tender.

3.  Then drain the fat out of the pan and mix in both your beans, tomatoes, water, chili powder, cumin, and pepper.

4.  Bring this mixture to a boil, then reduce the heat and simmer uncovered for about 10 minutes.

5.  Now comes the stacking part.  Place one tortilla on top of your aluminum foil strips, then cover with the beef mixture and top if off with a handful of cheese.  I just kind of eye-balled what looked like a good amount to me.  You don’t want to overload the tortilla because then you will have a hard time getting it out and you want nice, even, neat layers.  Repeat this process 6 or 7 times depending on how much mixture you have left and how many layers you want.

6.  Cover your pan with foil, then bake in the oven for about 40 minutes.

7.  Using your aluminum strips as handles, pull the pie out of the pan and cut into wedges to serve.  This makes about 8 servings.

This recipe is sure to impress!  Enjoy.

xo

Amy

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