Tortilla Pie Recipes

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LAYERED TORTILLA PIE



Layered Tortilla Pie image

This is a nice dish for potluck dinners and picnics-my family really devours it whenever I serve it! My sister used to serve tortilla pie at the hunting and fishing lodge she operated in Colorado.-Delma Snyder, McCook, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

1 pound ground beef
1 medium onion, chopped
1 can (8 ounces) tomato sauce
1 garlic clove, minced
1 tablespoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (2-1/4 ounces) sliced ripe olives, drained, optional
1 tablespoon butter
6 corn tortillas (6 inches)
2 cups shredded cheddar cheese
1/4 cup water

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.

Nutrition Facts : Calories 350 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.

TORTILLA PIE



Tortilla Pie image

This came from Light and Tasty magazine. It looks so yummy! ZWT 3: Mexican or Italian, depending on tomatoes and seasonings used

Provided by lucid501

Categories     Savory Pies

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1/2 lb lean ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 (14 1/2 ounce) can Mexican-style tomatoes, drained or 1 (14 1/2 ounce) can Italian-style diced tomatoes
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup part-skim ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons minced fresh cilantro, divided or 3 tablespoons minced fresh parsley
4 (8 inch) flour tortillas
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 453.5, Fat 20.8, SaturatedFat 10.1, Cholesterol 75.1, Sodium 1043.1, Carbohydrate 36.9, Fiber 2, Sugar 1.9, Protein 29.1

TORTILLA PIE



Tortilla Pie image

Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 14

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 ground pepper
2 tablespoons tomato paste
1 pound ground beef sirloin
3 garlic cloves, minced
1 package (10 ounces) frozen corn kernels
3 packed cups loose baby spinach (about 5 ounces), torn into pieces
2 cups (8 ounces) shredded Monterey Jack cheese
Fresh cilantro sprigs, for garnish (optional)
Sour cream (optional)

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.

TORTILLA PIE



Tortilla Pie image

My husband and I enjoy this southwestern take on lasagna because it's not as dense or heavy as traditional layered dishes made with pasta. Our two daughters enjoy the mild flavor. -Lisa King, Caledonia, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1/2 pound lean ground beef (90% lean)
1/2 cup chopped onion
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (14-1/2 ounces) Mexican diced tomatoes, drained
3/4 cup reduced-fat ricotta cheese
1/4 cup shredded part-skim mozzarella cheese
3 tablespoons minced fresh cilantro, divided
4 whole wheat tortillas (8 inches)
1/2 cup shredded cheddar cheese

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.

Nutrition Facts : Calories 356 calories, Fat 14g fat (6g saturated fat), Cholesterol 65mg cholesterol, Sodium 574mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 5g fiber), Protein 25g protein. Diabetic Exchanges

TORTILLA PIE



Tortilla Pie image

An easy and delicious version of the classic "Mexican lasagna." For an extra flourish, alternate spinach tortillas with plain flour or multigrain ones. If you don't like spicy hot food, substitute a can of chopped green chilis for the sliced jalapeños. I like to use a hot chipotle salsa, but a mild one is fine. For a lighter version, use lowfat cheeses.

Provided by Jim C.

Categories     Savory Pies

Time 55m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 12

7 tortillas
1 cup cooked black beans (or red, pinto, etc.)
1 cup salsa
1 cup cooked rice
1 teaspoon salt
1/2 lb frozen chopped spinach
1/2 cup jalapeno, sliced
1 cup corn kernel
1/2 cup goat cheese
1/2 cup cream cheese
1 cup enchilada sauce
2 cups cheddar cheese, grated (or Mexican mix)

Steps:

  • Preheat oven to 350°.
  • In a small saucepan, combine beans, salsa, rice, and salt and heat through.
  • In another saucepan, thaw the frozen vegetables.
  • Add the goat cheese, cream cheese, and jalapeños to the vegetables and heat through.
  • Spray a Dutch oven or deep baking dish with oil spray.
  • Place one tortilla flat in bottom of baking dish, cover with 1/3 of the bean mixture, and top with 1/4 of the grated cheese.
  • Place another tortilla on top and cover with 1/3 of the spinach mixture.
  • Repeat, alternating fillings, until you have six layers. Top with the seventh tortilla.
  • Pour sauce over all and top with the remaining grated cheese.
  • Cover and bake for 30 minutes.
  • Remove cover and broil until cheese begins to brown.
  • Remove from oven; for best results, let stand for 5 minutes before slicing.

TORTILLA PIE



Tortilla Pie image

Categories     Bean     Cheese     Tomato     Bake     Quick & Easy     Dinner     Casserole/Gratin     Corn     Tortillas     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 11

1 (15-oz) can black beans, drained and rinsed
1 (10-oz) package frozen corn kernels, thawed
1 cup mild tomato salsa
1 (8-oz) can tomato sauce
6 oz pepper Jack cheese, coarsely grated (2 cups)
1/2 cup chopped fresh cilantro
2 scallions, thinly sliced
1/2 teaspoon ground cumin
4 (10-inch) flour tortillas (burrito-size)
1 tablespoon olive oil
Accompaniment: sour cream

Steps:

  • Put oven rack in lower third of oven and preheat oven to 450°F.
  • Stir together beans, corn, salsa, tomato sauce, cheese, cilantro, scallions, and cumin in a large bowl.
  • Heat a 12-inch heavy skillet over high heat until smoking. Brush both sides of each tortilla with oil and fry, turning over once, until puffed and golden in spots, about 1 minute.
  • Put 1 tortilla in a well-oiled 15- by 10-inch shallow baking pan, then spread with 1 1/3 cups of filling. Repeat layering twice, then top with remaining tortilla, gently pressing to help layers adhere.
  • Bake until filling is heated through, about 12 minutes. Transfer with a large metal spatula to a platter, then cut pie into wedges with a serrated knife.

TORTILLA AND BLACK BEAN PIE



Tortilla and Black Bean Pie image

Serve this brightly colored, layered tortilla pie with salsa and sour cream on the side. You can assemble the pie ahead of time, then bake it just before serving.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Number Of Ingredients 12

4 flour tortillas (10 inches)
1 tablespoon canola oil
1 large onion, diced
1 jalapeno chile, minced (remove seeds and ribs for less heat)
2 garlic cloves, minced
1/2 teaspoon ground cumin
Coarse salt and freshly ground pepper
2 cans (15 ounces each) black beans, drained and rinsed
12 ounces beer, or 1 1/2 cups water
1 package (10 ounces) frozen corn
4 scallions, thinly sliced, plus more for garnish
8 ounces cheddar cheese, shredded (2 1/2 cups)

Steps:

  • Preheat oven to 400 degrees. With a paring knife, trim tortillas to fit a 9-inch springform pan. Use the bottom of the pan as a guide. Set aside.
  • Heat oil in a large skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until softened, 5 to 7 minutes.
  • Add beans and beer, and bring to a boil. Reduce heat to medium; simmer until liquid has almost evaporated, 8 to 10 minutes. Stir in corn and scallions, and remove from heat. Taste and adjust for seasoning.
  • Fit a trimmed tortilla in bottom of springform pan; layer with 1/4 of the beans and 1/2 cup of cheese. Repeat three times, using 1 cup cheese on top layer. Bake until cheese melts, 20 to 25 minutes. Remove side of pan; sprinkle pie with scallions. To serve, slice into wedges.

Nutrition Facts : Calories 448 g, Fat 18 g, Protein 20 g

SEVEN LAYER TORTILLA PIE



Seven Layer Tortilla Pie image

Looks like a pie, cuts like a pie, and tastes like a little bit of Southwestern heaven. This casserole is made from pinto and black beans layered with tortillas and cheese. Picante sauce gives it just the right kick. You can replace the Cheddar cheese with Monterey Jack if you like.

Provided by KDCG

Categories     World Cuisine Recipes     Latin American     Mexican

Time 55m

Yield 6

Number Of Ingredients 10

2 (15 ounce) cans pinto beans, drained and rinsed
1 cup salsa, divided
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1 (15 ounce) can black beans, rinsed and drained
½ cup chopped tomatoes
7 (8 inch) flour tortillas
2 cups shredded reduced-fat Cheddar cheese
1 cup salsa
½ cup sour cream

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.

Nutrition Facts : Calories 405.1 calories, Carbohydrate 54.8 g, Cholesterol 16.3 mg, Fat 11.7 g, Fiber 8.1 g, Protein 21.1 g, SaturatedFat 5.3 g, Sodium 1325.3 mg, Sugar 3.5 g

TURKEY TORTILLA PIE



Turkey tortilla pie image

Top a chilli con carne with snipped tortilla wraps for this healthy one-pot that fuses nachos with enchiladas

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 11

2 onions , finely chopped
1 tbsp olive oil , plus a little extra if needed
2 tsp ground cumin
500g pack turkey mince
1 ½ tbsp chipotle paste
400g can chopped tomato
400g can kidney bean , drained and rinsed
198g can sweetcorn , drained
2 corn tortillas , snipped into triangles
small handful grated cheddar
2 spring onions , finely sliced

Steps:

  • In a deep flameproof casserole dish, cook the onions in the oil for 8 mins until soft. Add the cumin and cook for 1 min more. Stir in the mince and add a bit more oil, if needed. Turn up the heat and cook for 4-6 mins, stirring occasionally, until the mince is browned.
  • Stir in the chipotle paste, tomatoes and half a can of water, and simmer for 5 mins. Mix in the beans and sweetcorn, and cook for a few mins more until thick, piping hot and the mince is cooked.
  • Heat the grill. Take the pan off the heat and put the tortilla triangles randomly on top. Scatter over the cheese and grill for a few mins until the topping is crisp, taking care that it doesn't burn. Sprinkle with the spring onions and serve.

Nutrition Facts : Calories 369 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 2.5 milligram of sodium

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