Recipes - print - Tortilla Pie

Tortilla Pie - Recipe

Filled with ground beef, chopped vegetables, cheese, and a variety of seasonings, this layered Mexican-style recipe is a flavorful, satisfying entree. Try this savory deep-dish pie as a main course for your Cinco de Mayo fiesta.
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Tortilla Pie Recipe
  • Preheat oven to 400 degrees F.
  • Lightly spray or grease the bottom and sides of a springform pan.
  • In a skillet over medium heat, add olive oil, onion, cumin and red pepper flakes, season with salt and pepper.
  • Cook until onion has softened, 3-5 minutes.
  • Stir in tomato paste.
  • Add hamburger and garlic, crumble hamburger as it cooks until no longer pink.
  • Add corn, spinach, diced tomatoes and garbonzo beans (chickpeas).
  • Stir and cook until spinach has wilted, approximately 2 minutes.
  • Place 1 tortilla in the bottom of the springform pan.
  • Spread approximately 1 1/2 cup of the beef mixture evenly on top.
  • Then sprinkle on 1/2 cup cheese.
  • Repeat with 2 more layers and top with the last tortilla.
  • Sprinkle with the remaining 1/2 cup of cheese.
  • Set springform pan on a baking sheet or on top of foil to catch any drippings while being baked.
  • Bake pie until slightly browned, 15-20 minutes.
  • Run a knife around the edge of the pan and remove the sides.
  • Allow to cool slightly.
  • Using 2 wide spatulas, lift the pie from the bottom of the pan and transfer it to a serving platter or cutting board.
  • Cut into wedges.
  • Serve with cilantro, sour cream, and salsa if desired.
Prep Time: 30 minutes
Cook Time: 20 minutes
Container: 9 inch springform pan, skillet, baking sheet or foil
Servings: 6
-4 flour tortillas (10-inch)
-1 tablespoon olive oil
-1 medium onion - chopped
-1 1/2 teaspoons ground cumin
-1/2 teaspoon red pepper flakes
- salt and pepper to taste
-2 tablespoons tomato paste
-1 pound ground beef
-3 cloves garlic - minced
-1 package (10 oz.) frozen corn kernels
-1 (10 oz.) can of tomatoes with green chiles - drained
-1 (15 oz.) can garbanzo beans (chickpeas) - drained
-3 cups loosely packed spinach - torn into pieces
-2 cups Monterey Jack cheese or Colby cheese - shredded
- fresh cilantro for garnish (optional)
- sour cream (optional)
- favorite salsa (optional)