Best Layered Mexican Tortilla Pie Recipes

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LAYERED TORTILLA PIE



Layered Tortilla Pie image

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

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 12

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

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.

Nutrition Facts : Calories 350 calories, Fat 20g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 722mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein.

EASY LAYERED TACO PIE



Easy Layered Taco Pie image

Make and share this Easy Layered Taco Pie recipe from Food.com.

Provided by Karen..

Categories     One Dish Meal

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb lean ground beef
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup water
4 flour tortillas, cut into quarters
1 cup thick 'n chunky salsa
1 cup Mexican blend cheese, shredded
2 cups shredded lettuce
1/4 cup sliced green onion
1/4 cup sour cream

Steps:

  • PLACE meat in microwaveable (plastic) colander set over bowl. Microwave on HIGH 8 minutes, stirring and breaking up every 2 minutes.
  • Discard any fat that collects in bowl. Transfer crumbled meat to 9-inch microwaveable pie dish.
  • Stir in seasoning mix and water. Microwave 5 min., stirring after 3 minute.
  • REMOVE half of the meat mixture; set aside. Place eight tortilla quarters on top of remaining meat mixture in pie plate.
  • Top with reserved meat mixture and remaining eight tortilla quarters. Top with salsa and cheese.
  • MICROWAVE 4 minutes. Top with lettuce, green onions and sour cream just before serving.

Nutrition Facts : Calories 469.2, Fat 26.7, SaturatedFat 13.3, Cholesterol 114.7, Sodium 1041.6, Carbohydrate 22.6, Fiber 2.4, Sugar 4.4, Protein 34

LAYERED TORTILLA PIE



Layered Tortilla Pie image

Make and share this Layered Tortilla Pie recipe from Food.com.

Provided by Nana in the woods

Categories     Meat

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 medium onion, chopped
1 (8 ounce) can tomato sauce
1 garlic clove, minced
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 (2 1/2 ounce) can of sliced black olives, drained
1 tablespoon butter
6 (6 inch) corn tortillas
2 cups shredded cheddar cheese
1/4 cup water

Steps:

  • In a skillet, brown ground beef and onion; drain fat.
  • Add tomato sauce, garlic, chili powder, salt and pepper and black olives.
  • Mix well and simmer for 5 minutes.
  • Lightly butter tortillas on one side only; place one tortilla, buttered side down, in a 2-qt. round casserole dish.
  • Spoon about 1/2 cup of meat mixture on the tortilla, then sprinkle with about 1/3 cup cheese. R.
  • Repeat layers, ending with cheese.
  • Pour water around the sides of casserole (not over the top).
  • Cover and bake at 350 for 20-25 minutes or until heated through.
  • Let stand 5 minutes before cutting.

Nutrition Facts : Calories 629.1, Fat 41.8, SaturatedFat 20.9, Cholesterol 144.1, Sodium 1214.9, Carbohydrate 25.6, Fiber 4.3, Sugar 4.3, Protein 38.5

7 LAYER TORTILLA PIE



7 Layer Tortilla Pie image

This delicious casserole looks and cuts like a pie, revealing layers of beans and cheese and tomatoes. Make it up ahead of time if you want and just put it in the oven at dinner time. I like this made with pepper jack cheese too.

Provided by Geema

Categories     Savory Pies

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

2 (15 ounce) cans pinto beans, drained and rinsed
3/4 cup chunky salsa
2 garlic cloves, minced
2 tablespoons fresh cilantro, chopped
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chunky salsa
1/2 cup chopped tomato
7 8-inch flour tortillas
2 cups cheddar cheese, shredded
1 cup salsa
1/2 cup sour cream

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl, mash pinto beans, then 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 more.
  • Cover with last 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.

LAYERED MEXICAN TORTILLA PIE



Layered Mexican Tortilla Pie image

I love Mexican food and I love using a crock-pot to cook something in. Don't have time to stand over a stove watching something cook. LOL Found this recipe and adapted it to be used in a crock-pot.

Provided by Tammy Raynes

Categories     Casseroles

Time 3h15m

Number Of Ingredients 12

1 Tbsp canola oil
1/2 c onion, chopped
1 lb ground beef
1/2 tsp chili powder
1/2 tsp ground cumin
2 can(s) (11-oz) yellow corn with red and green bell peppers, drained
heavy duty aluminum foil
1 can(s) (16-oz) refried beans
6 (6 inch) flour tortillas
1 2/3 c salsa
2 3/4 c shredded monterey jack cheese
toppings: sour cream, chopped fresh cilantro, shredded monterey jack cheese, fresh salsa, guacamole

Steps:

  • 1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; cook for 3 minutes or until tender. Stir in beef and next 3 ingredients. Cook until beef is no longer pink.
  • 2. Fold 2 (17x12") sheets of aluminum foil into 2 (17x2) strips. Arrange strips in an "X" pattern in a lightly greased 4 quart round slow cooker, allowing foil to extend 1 inch beyond edges of slow cooker.
  • 3. Spread about 1/3 cup refried beans on 1 side of each of 5 tortillas. Place 1 tortilla, bean side up, atop foil "X" in slow cooker. Spoon 1 cup burger mixture over beans; top with 1/3 cup salsa and 1/2 cup cheese Repeat layers 4 times. Top with remaining tortilla, and sprinkle with remaining 1/4 cup cheese. Cover and cook on LOW 3 hours or until cheese melts and edges are bubbly.
  • 4. Remove insert from slow cooker; let stand, uncovered, 15 minutes. Grasping ends of foil strips, carefully transfer pie to a serving plate. Carefully remove foil strips. Cut pie into wedges, and serve with desired toppings. A nice guacamole and tomato salad with some yellow rice goes well with this.

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