Layered Mexican Tortilla Pie Food

BURRITO PIE

Steps:

• Preheat oven to 350 and grease an 8" springform pan with nonstick cooking spray and set aside.
• In a large skillet, brown beef and drain.
• Add taco seasoning and tomatoes and cook until heated through.
• Place a small amount of beef in the bottom of the prepared pan.
• Top with two tortillas. Layer 1/3 each of the beef, refried beans, olives and cheese. repeat with two tortillas, beef, beans, olives and cheese.
• Add 1 more tortilla and add the remaining beef, olives and cheese.
• Bake for 25 minutes.
• Remove from oven and top with sour cream and chopped fresh cilantro before cutting into pie slices.

TORTILLA PIE

Steps:

• In large skillet, brown ground beef and onion, breaking up with a wooden spoon, until meat is no longer pink. Drain excess fat, stir in can of chopped green chiles. Add chili powder and some salt, stir and simmer a few minutes. Remove from heat and set aside.
• Preheat oven to 350º.
• Heat a nonstick skillet and add a small amount of butter. Add tortillas, one at a time, and lightly brown on both sides. Add more butter after each one. Stack on small plate and set aside.
• Lightly spray the bottom of a small round casserole just big enough to hold the tortillas, about 6 inches in diameter. Score your meat mixture into four portions, and divide your cheese into four portions. Layer the casserole: 1 tortilla, ¼ of the meat, ¼ of shredded cheese ~ 4 times. Top the 5th tortilla with ½ can of the cream of mushroom soup, spreading evenly over the top. Pour salsa on top of soup, spreading evenly.
• Bake until hot and bubbly, about 40 - 45 minutes. Remove and garnish with sour cream, avocado slices and cilantro. Serve with more toppings, if desired. Enjoy.

LAYERED TORTILLA PIE

Steps:

• In a large skillet, cook beef and onion until meat is no longer pink; drain. Add the tomato sauce, garlic, chili powder, salt, pepper and, if desired, olives. Bring to a boil. Reduce heat; simmer for 5 minutes or until thickened. , Lightly butter tortillas on one side; place one tortilla, buttered side down, in a 2-qt. round casserole. Top with about 1/2 cup meat mixture and 1/3 cup cheese. Repeat layers, ending with cheese., Pour water around the sides of casserole (not over top). Cover and bake at 400° for 20 minutes or until heated through. Let stand 5 minutes before cutting.

TORTILLA PIE

Steps:

• Preheat oven to 400 degrees. Using a paring knife, trim tortillas to fit a 9-inch springform pan (use the removable bottom of the pan as a guide). Assemble pan with the bottom upside down; lightly oil bottom and sides. Set aside.
• In a large skillet, heat oil over medium. Add onion, cumin, and red-pepper flakes; season with salt and pepper. Cook until onion has softened, 3 to 5 minutes. Stir in tomato paste. Raise heat to medium-high; add beef and garlic. Cook, breaking up meat with a spoon until no longer pink, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.
• Place one tortilla in the prepared pan. Spreading evenly, top with 1 1/2 packed cups beef mixture, then 1/2 cup cheese. Repeat with two more layers. Top with last tortilla, and sprinkle with remaining 1/2 cup cheese.
• Bake pie until top is lightly browned, 15 to 20 minutes. Run knife around edge of pan; remove sides. Using two wide metal spatulas, lift pie from bottom of pan, and transfer to a cutting board. Cut into wedges. If desired, serve with cilantro and sour cream.

LAYERED MEXICAN TORTILLA PIE

Steps:

• 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook for 3 minutes or until tender. Stir in beef and next 3 ingredients. Cook until beef is no longer pink.
• 2. Fold 2 (17x12") sheets of aluminum foil into 2 (17x2) strips. Arrange strips in an "X" pattern in a lightly greased 4 quart round slow cooker, allowing foil to extend 1 inch beyond edges of slow cooker.
• 3. Spread about 1/3 cup refried beans on 1 side of each of 5 tortillas. Place 1 tortilla, bean side up, atop foil "X" in slow cooker. Spoon 1 cup burger mixture over beans; top with 1/3 cup salsa and 1/2 cup cheese Repeat layers 4 times. Top with remaining tortilla, and sprinkle with remaining 1/4 cup cheese. Cover and cook on LOW 3 hours or until cheese melts and edges are bubbly.
• 4. Remove insert from slow cooker; let stand, uncovered, 15 minutes. Grasping ends of foil strips, carefully transfer pie to a serving plate. Carefully remove foil strips. Cut pie into wedges, and serve with desired toppings. A nice guacamole and tomato salad with some yellow rice goes well with this.

SEVEN LAYER TORTILLA PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mash pinto beans. Stir in 3/4 cup salsa and garlic.
• In a separate bowl, mix together 1/4 cup salsa, cilantro, black beans and tomatoes.
• Place 1 tortilla in a pie plate or tart dish. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch of edge. Top with 1/4 cup cheese, and cover with another tortilla. Spread with 2/3 cup black bean mixture, and top with 1/4 cup cheese. Repeat layering twice. Cover with remaining tortilla, and spread with remaining pinto bean mixture and cheese.
• Cover with foil, and bake in preheated oven for about 40 minutes. Cut into wedges, and serve with salsa and sour cream.

ENCHILADA PIE

Steps:

• Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
• Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

TORTILLA PIE

Steps:

• In a nonstick skillet, cook beef with onion and garlic until meat is no longer pink; drain.
• Stir in tomatoes, chili powder and cumin.
• Bring to a boil; remove from heat.
• In a bowl, combine the ricotta, mozzarella and 2 tbsp cilantro (or parsley.
• Place 1 tortilla in a greased 9 inch round cake pan. Layer with half of the meat sauce, 1 tortilla, all of the ricotta mixture, another tortilla and the remaining meat sauce.
• Top with remaining tortilla, sprinkle with cheddar cheese and remaining cilantro (or parsley).
• Cover and bake at 400 F for 15 minutes or until heated through and cheese is melted.

TORTILLA PIE

Steps:

• Preheat oven to 400°. In a large skillet, cook and crumble beef with onion and garlic over medium heat until no longer pink, 4-6 minutes. Stir in spices and tomatoes. Bring to a boil; remove from heat. In a small bowl, mix ricotta cheese, mozzarella cheese and 2 tablespoons cilantro., Place 1 tortilla in a 9-in. round baking pan coated with cooking spray. Layer with half the meat sauce, 1 tortilla, ricotta mixture, another tortilla and remaining meat sauce. Top with remaining tortilla; sprinkle with cheddar cheese and remaining cilantro. , Bake, covered, until heated through, 15-20 minutes.

MEXICAN TORTILLA-LAYERED CASSEROLE

Steps:

• Preheat oven 350 degrees.
• Grease a 13 x 9 in pan.
• Lay 6 corn tortillas so they cover the bottom of the pan.
• In a large skillet, brown the turkey over medium-high heat and drain any grease off.
• Reduce to medium heat.
• Mix in salsa, black beans, corn, and taco seasoning. Stir continually.
• When all is mixed thoroughly, put 1/2 of meat mixture on top of the tortillas in the pan.
• Add 6 dollops of sour cream on top of meat mixture in pan. Spread as evenly as possible.
• Lay another 6 tortillas over sour cream layer.
• Add remaining meat mixture.
• Add 6 more dollops of sour cream. Spread evenly.
• Use entire pkg of shredded cheese on top of all layers.
• Cover pan with lid or aluminum foil.
• Bake for 30 minutes.
• Uncover pan and bake for another 5 minutes.