Tortilla Pie
This recipe is similar to our Enchilada Casserole recipe. The authentic dish is known as Pastel Azteca in Mexico. This recipe uses flour tortillas rather than the more traditional corn tortillas. The result is something slightly different but delicious, all the same.
Ingredients
- 4 flour tortillas (10-inch)
- 1 tbsp olive oil plus more for pan
- 1 yellow onion chopped
- 1 1/2 tsp ground cumin
- 1/4 tsp red pepper flakes
- salt
- 2 tbsp tomato paste
- 1 pd ground beef sirloin
- 3 cloves garlic minced
- 10 oz corn kernels frozen
- 5 oz spinach torn into pieces
- 2 cups monterey jack cheese
- cilantro (leaves) for garnish
- sour cream optional
Instructions
- 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.
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