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“I picked up this recipe when we visited a roadside souvenir stand on a fall trip to New England. Use whatever heat salsa you like and replace the diced tomatoes with part or all Rotel tomatoes, depending on how spicy you like your food! You may want to reduce the amount of cumin- start with 1 teaspoon and then add more if you'd like later, before simmering it for the 6 minutes.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the oven rack in the lower middle position and preheat to 350 degrees.
  2. Heat oil in large nonstick skillet over medium-high heat.
  3. Add onion and garlic, saute 5 minutes or until soft.
  4. Add cumin and chili powder and saute until fragrant, about 1 minute.
  5. Add ground beef and cook, breaking up with the back of a spoon, until it loses its pink color, 6 to 7 minutes.
  6. Push the meat mixture to the edge of the skillet and tilt the skillet so the fat drains to the opposite side.
  7. Using a spoon, remove as much fat as possible from the pan.
  8. Stir in beans,tomatoes with juice and salsa; simmer about 6 minutes until slightly thickened.
  9. Spread half the beef mixture in a 9 inch deep-dish pie plate,arrange half the tortilla wedges over the beef and sprinkle with half the cheese.
  10. Repeat layers.
  11. Bake until cheese melts and pie is heated through, about 30 minutes.
  12. Let cool 5 minutes, cut into wedges and serve immediately.

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