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Tortilla Pie

tortilla pie

Chris and I are starting to settle into a rhythm of life here on the Central Coast. Chris goes to work; I tidy up the house and try to do some work (I’m freelancing now) while getting distracted by Facebook. Usually by the afternoon, cabin fever sets in and I’m ready to get out of the house, especially on a beautiful clear day like today (gotta love that California weather). Today I took a walk and came to the most adorable family farm on the edge of town where they had a farm stand, and the cutest little organic fruits and vegetables! The owner told me in neighborly fashion that I could come take a walk on the fields anytime I felt like it. I didn’t have any money on me at the time, but I’m going to go back soon and bring home some pesticide-free produce.

I’m enjoying working from home. It gives me time to experiment with things I don’t always have time to do, like making bread. It’s also really nice to be on my own time.

In my newfound role as stay at home working wife, I also spend a good part of my day thinking up what to make for dinner. This is one of my husband’s favorites.

This tortilla pie is comfort food at its best. It’s the sort of humble, homey dish that hungry husbands love to come home to (woah, check out the alliteration there. I didn’t do that on purpose). Kind of a twist on lasagna with some Southwestern flavors. It’s easy to put together, and cheesy, spicy, saucy and delicious. To make it more kid-friendly, just omit the chili powder.

Tortilla Pie
I love serving this in a pie dish so it really seems like a tortilla PIE. My husband doesn’t love corn, but feel free to add some if you do.

5 8-inch round tortillas
1 onion, diced
3 cloves garlic, minced
1 green pepper, diced
2 teaspoons ground cumin
½ teaspoon chili powder
1 pound ground beef
1 8-oz can tomato sauce
1 cup cooked pinto beans (or canned)
1 ½ cups grated Monterey Jack cheese
(optional) ½ cup frozen corn
(optional) prepared salsa

Preheat oven to 450 F.

Heat a little cooking oil over medium heat, and cook the onion and garlic until onion is softened. Add the ground beef, cumin and chili powder, and cook until ground beef is cooked through and no longer pink. Add the diced green pepper and stir for a minute to soften the green pepper. Add the tomato sauce and beans (and optional corn), stir till heated through.

In a pie dish, spread a layer of sauce, then lay a tortilla on top. Spread another layer of sauce and sprinkle a little cheese. Lay the next tortilla on top. Continue layering sauce, cheese, tortillas until finished (with cheese as the top layer). It’s ok if your stack ends up higher than the dish. If desired, put a few dollops of salsa on top of the pie.

Bake for 15-20 minutes until cheese is melted and pie is heated through.

Serve with a big green salad. You’ll need to – this pie is pretty heavy, but delish!

3 comments to Tortilla Pie