Layered Beef Tortilla Pie (12.29.15)

Posted at 12:29 PM, Dec 30, 2015
and last updated 2015-12-30 14:29:23-05
  • 4 flour tortillas (10-inch)
  • 1 tablespoon canola oil
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1/2 teaspoon garlic powder
  • 1 1/2 teaspoons ground cumin
  • 1/4 teaspoon red-pepper flakes
  • 1 1/2 cups frozen corn kernels
  • 3 packed cups loose baby spinach, torn into pieces
  • 1 cup softened cream cheese
  • 1 cup (4 ounces) Cheddar or Monterey Jack cheese, shredded
  • 1/4 cup sour cream
  • 1/4 cup salsa
  • Fresh cilantro sprigs, for garnish
  • Salt and Pepper, to taste

Preheat oven to 400 degrees.

Two options, 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. Or, use a baking dish for the 10” tortillas lined with foil. When done assembling, wrap in foil to keep in place.

In a large skillet, heat oil over medium. Add beef, onion, garlic powder, cumin, red-pepper flakes, salt and pepper. Cook until beef is browned and onion has softened, 4 to 6 minutes. Add corn and spinach; stir until spinach has wilted, about 2 minutes.

For whichever baking pan you are using, place one tortilla on the bottom. Mix cream cheese and shredded cheese together in a medium size bowl. Spreading evenly, 1/2 cup cheese, top with 1 1/2 packed cups beef mixture. Repeat with two more layers. Top with last tortilla, and spread remaining 1/2 cup cheese.

Bake pie until top is lightly browned, 15 to 20 minutes. Cut into wedges. Top each serving with some of the sour cream, salsa and cilantro garnish.