Stacked Burrito Pie Recipes

THE GREAT BURRITO STACK

Steps:

• Brown ground beef, add onion and sautee 4 min more, add paprika, chili powder, pepper, bouillon and flour and stir well.
• Slowly add water and stir until thick.
• Mix cream cheese, 1/4 cup salsa and 1/4 cup shredded cheddar.
• Grease 10 inch pie plate and layer with 1 tortilla, spread with 1/2 the refried beans, 1/2 the hamburger, 1 cup lettuce, 1 tomato and 3/4 cup cheese, top with tortilla spread this layer with cream cheese mixture and also add an extra 1/4 cup grated cheddar sprinkled on top Place on top another tortilla and repeat with rest of beans, hamburger, lettuce, tomatoes and another 3/4 cup of cheese.
• Top with the last tortilla, 1/4 cup of slasa and 1/2 cup of cheese.
• Bake at 300 for 30 minutes on middle oven rack.

BURRITO STACK

Steps:

• In a large skillet over medium heat, cook tortillas, one at a time, in oil until lightly browned and puffed, about 30 seconds on each side. Drain on paper towels. In the same skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in beans chilies, salsa and salt. Place one tortilla in an ungreased 9-in. pie plate. Top with a fourth of the bean mixture. Sprinkle with 1/2 cup cheese. Repeat layers three times. Bake, uncovered, at 350° for 30 minutes or until heated through. , Let stand for 5 minutes. Cut into wedges. Garnish with toppings of your choice.

STACKED BURRITO PIE

Steps:

• In a large skillet over medium low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add garlic and sauté another minute.
• Increase heat to medium, add ground beef or poultry, chili powder, and cumin. cook the mixture until meat is crumbled and cooked through, stirring often, about 5 minutes. Add the salt, water, black beans, and corn and bring to a boil. Reduce heat and simmer/boil, stirring occasionally, for about 20 minutes, until liquid evaporates. Remove from heat and let cool for 10 minutes.
• Heat the oven to 350 degrees. Using the rim of a 9 inch spring form pan as a template, trim 3 of the tortillas to the size of the pan.
• Butter the bottom and sides of the pan. Press the UNTRIMMED tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by ¼ cup of salsa. Spoon and spread a quarter of the meat mixture over the salsa, and follow with a quarter of grated cheese.
• Place one trimmed tortilla on top of the cheese layer. Repeat layering until all ingredients and tortillas are used up. Finish the top with cheese.
• Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the spring form pan.
• Slice into wedges and serve with "taco" stuff!

BURRITO PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes.
• Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
• Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.

STACK PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place the pie crusts in 3 pie pans, and set aside.
• Beat together the eggs, sugar, melted butter, flour, and vanilla extract in a bowl until smooth, and stir in 1 cup of cream. Pour the mixture in equal amounts into the pie crusts.
• Bake in the preheated oven until the filling has set, about 35 minutes. Let the pies cool, and trim off the excess pie crust down to the top of the filling.
• Place the brown sugar, 1 cup of cream, and 1/2 cup of sugar in a heavy saucepan over medium-low heat, bring to a boil, and cook, stirring constantly to prevent burning, until a candy thermometer reads 140 degrees F/60 degrees C, or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from the heat, and beat the mixture with a wooden spoon until thickened and cool. Stir in the butter and vanilla extract, and continue beating until the butter is incorporated, about 5 minutes. The icing should be thin and smooth, like a glaze.
• Spread a thin layer of the caramel glaze on top of each pie, and firmly stack the pies together. Glaze the edges of the stacked pie.