Mexican Tortilla Pie

Well I’ve been into putting savory dishes into pie shapes recently. Maybe one day I’ll get around to making a real sweet pie, as in pastry pie. Maybe. I did buy a cute blue ceramic pie pan, but so far no pastry or fruit has graced its walls. In the meantime, enjoy the comfort-food quality of this easy to prepare dish.

Recipe notes: I’ve used ground turkey to keep the calories/fat content down, but you can certainly use ground beef if you prefer. You can also make this vegetarian by omitting the meat and using a corn only layer, or by using soy crumbles. Lastly, if you do not have a round pan, you can make this in a 9 x 13 pan by overlapping the tortillas but you may want to add an additional can of enchilada sauce and buy more tortillas.

Mexican Tortilla Pie

Recipe Type

:

Entree

Cuisine:

Mexican American

Author:

Q&DK

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves:

4-6

Ingredients

• 1 tsp. olive oil

• 1 pound ground turkey

• 1 small yellow onion, diced

• 1 tsp. cayenne pepper

• 2 tsp. smoked paprika

• 1 tsp. cumin

• 1 tbsp. chili powder

• 1 tsp. each ground S/P

• 1 (14.5 oz) can diced tomatoes, drained

• 1 (11 oz) can unsalted corn

• 1 (16 oz) can refried beans (or other bean, drained)

• 1 (7 oz) package real guacamole (like Wholly Guacamole brand)

• 1 (4 oz) can roasted diced green chiles

• 1 (10 oz) can enchilada sauce

• 8 medium (soft taco size) flour tortillas

• 12 oz. package Mexican cheese blend

• 1 (6 oz.) can black olives, drained and sliced if needed

Instructions

1. Preheat oven to 425 degrees.

2. Heat the olive oil in a large skillet and add the turkey and onion, breaking up with a wooden spoon. Add all of the spices from cayenne pepper to S/P, stir to combine and continue cooking until cooked through, about 5 minutes. Add the tomatoes and corn and stir to combine. When cooked through and combined well, remove from heat. If there seems to be a lot of liquid, drain from the pan.

3. Smooth 1/3 of the enchilada sauce over the bottom of the pie pan to get a thin layer. Top with two tortillas.

4. Spoon half of the meat mixture on top, spread evenly. Add another tortilla and top with half the refried beans, spread evenly and add 1/3 of the enchilada sauce. Add another tortilla and top with half the guacamole, spread evenly. Repeat each layer – meat, beans/enchilada sauce, guacamole. Top with the last tortilla and spread the chiles over the tortilla and top with the cheese. Sprinkle the olives over the cheese.

5. Bake for 15-20 minutes until the cheese is melted and the dish is bubbling and heated through.

Notes

I’ve used ground turkey to keep the calories/fat content down, but you can certainly use ground beef if you prefer. You can also make this vegetarian by omitting the meat and using a corn only layer, or by using soy crumbles. Lastly, if you do not have a round pan, you can make this in a 9 x 13 pan by overlapping the tortillas but you may want to add an additional can of enchilada sauce and buy more tortillas.

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