Easy As Tortilla Pie Recipes

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.

TORTILLA PIE

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.

EASY TORTILLA PIE

Steps:

• Preheat oven to 400° F.
• Shred cheese by hand. Pre-shredded will not melt well.
• Grease an 8-inch round baking dish with tall sides or a pie pan.
• In a large pan over medium-high heat, cook and stir onion, garlic & peppers in hot oil for 3 minutes until softened.
• Add beans & salsa and cook for 2 minutes just to blend flavors.
• Layer in this order: 1 tortilla + 3/4 cup hot bean mixture + 1/4 cup cheese. Repeat, ending with beans & cheese.
• Cover with a lid or foil and bake for 20 minutes.
• Optional: Serve with sour cream and/or garnish with green onion.

LAYERED TORTILLA PIE

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.

TORTILLA FRUIT PIE

Steps:

• In a small saucepan, melt 2 teaspoons butter. Stir in the brown sugar, lemon juice and extract. Add peach slices. Cook and stir over medium-low heat for 5 minutes., Place tortilla on an ungreased baking sheet. Spoon peach mixture onto half of tortilla to within 1/2 in. of sides; fold tortilla over. Melt remaining butter; brush over the top. Sprinkle with sugar. Bake at 350° for 15-20 minutes or until golden brown. Cut in half.

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 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.

TORTILLA PIE

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.

TURKEY TORTILLA PIE

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.

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.