Cheesy Tortilla Pie Recipes

CHICKEN & CHEESE TORTILLA PIE

Steps:

• Preheat oven to 375°. In a small skillet, warm enchilada sauce over medium heat. Dip four tortillas, one at a time, in sauce to coat both sides; arrange on bottom of a greased 9-in. pie plate, overlapping to fit., Layer with 1 cup chicken, 1 cup cheese and 2 tablespoons olives. Repeat tortilla and chicken layers. Pour remaining enchilada sauce over top. Sprinkle with the remaining cheese and olives., Bake 10-15 minutes or until heated through and cheese is melted. If desired, serve with salsa.

CHEESY TORTILLA PIE

Steps:

• Preheat the oven to 350 degrees. Coat an 8-inch round casserole or deep dish pie plate with nonstick cooking spray.
• In a large skillet over medium heat, cook the meat (or meatless crumble or beans) and onions, breaking up the meat with your spatula or back of a spoon, until the meat has browned and the onions are tender, 5 - 7 minutes. Drain off the fat, if necessary. Mix in the chilies, tomato sauce, and bell peppers. Simmer it for about 5 minutes until the peppers start to soften.
• Cover the bottom of the baking dish with half the tortillas, allowing them to overlap. Top the tortillas with half the meat sauce and one cup of the cheese. Repeat the layers, ending with the cheese. Cover the dish with foil, spraying the underside of the foil with nonstick cooking spray first so the cheese doesn't stick. (You can refrigerate it for up to 24 hours before baking it.) Bake it for 20 - 25 minutes until it is bubbling.
• Let the casserole cool for a few minutes before slicing it into wedges and serving, or refrigerate for up to 3 days or freeze for up to 3 months. Serve it topped with a spoonful of sour cream, if desired.

TORTILLA PIE

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.

CHEESY TORTILLA PIE

Steps:

• Heat oven to 400°F.
• Brown meat in large skillet on medium-high heat; drain. Stir in seasonings and beans; cook 5 min., stirring occasionally.
• Place tortilla in 9-inch pie plate sprayed with cooking spray, with edge of tortilla extending over side of pie plate. Fill with meat mixture.
• Bake 10 min. or until heated through; top with Singles. Bake 2 min. or until Singles are melted.

SEVEN LAYER TORTILLA PIE

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.

CHEESY TORTILLA LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In medium bowl, combine tomatoes, zucchini, onions and beans; mix well. Reserve 1/3 cup enchilada sauce; set aside. In another medium bowl, combine remaining enchilada sauce and sour cream dip; blend well.
• Spoon 2 tablespoons enchilada sauce mixture in bottom of sprayed baking dish. Arrange 8 tortilla pieces over sauce, overlapping as necessary. Spoon half of vegetable-bean mixture over tortillas; sprinkle with 2/3 cup of the cheese. Spoon half of remaining sauce mixture over cheese. Repeat layers, reserving 2/3 cup cheese for top. Top with reserved 1/3 cup enchilada sauce. Cover with foil.
• Bake at 375°F. for 30 to 35 minutes or until thoroughly heated. Uncover; sprinkle with reserved 2/3 cup cheese. Bake, uncovered, an additional 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro.

TORTILLA PIE

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.

BEAN AND CHICKEN TORTILLA PIE

Steps:

• Heat oven to 375°. Grease pie plate, 9x1 1/4 inches.
• Place one of the tortillas in pie plate. Cut remaining tortillas in half; arrange around center tortilla, overlapping slightly. (Round edges will form a scallop pattern around pie plate.)
• Carefully spread beans over tortillas. Sprinkle with cheeses. Mix remaining ingredients; spoon over cheeses.
• Bake uncovered 25 to 30 minutes or until hot. Let stand 5 minutes before cutting.

TORTILLA PIE

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.

CHEESY TORTILLA WRAP

Steps:

• Lay 2 tortillas side-by-side on a grill pan. Scatter over all of the ingredients, then top with remaining tortillas. Cook under a medium grill for 3 mins until slightly crisp and golden. Turn, then cook the other side for 3 mins until the cheese has melted. Cut into wedges to serve. Great with guacamole or salsa.