Jun 08 2009
Tortilla Pie
Delish! We make this a few times a month. Makes great leftovers too!
INGREDIENTS
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
1 can black beans
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)
DIRECTIONS
Preheat oven to 400 degrees.
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, black beans, and spinach; stir until spinach has wilted, about 2 minutes.
Place one tortilla in a round glass baking dish. 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. Cut into wedges and serve with cilantro and sour cream.
Serves 4
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