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
Layered Tortilla Pie
Layered Tortilla Pie
Prep Time
20 min
Cook Time
20 min
Yield
6 servings
Ingredients
- 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
Directions
- 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 1 side; place 1 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 side 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
1 wedge: 350 calories, 20g fat (12g saturated fat), 82mg cholesterol, 722mg sodium, 19g carbohydrate (2g sugars, 3g fiber), 24g protein.
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