Tortilla Pie
- Ready In:
- 1hr 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 4 flour tortillas (10-inch)
- 1 tablespoon olive oil, plus more for pan
- 1 medium onion, chopped
- 1 1⁄2 teaspoons ground cumin
- 1⁄4 teaspoon red pepper flakes
- coarse salt and pepper
- 2 tablespoons tomato paste
- 1 lb ground sirloin
- 3 garlic cloves, minced
- 1 (10 ounce) package frozen corn kernels
- 3 packed cups loose Baby Spinach, torn into pieces (about 5 ounces)
- 2 cups shredded monterey jack cheese
- fresh fresh cilantro stem, for garnish (optional)
- sour cream (optional)
directions
- 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.
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