4.258
Tortilla PieGround cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
  • 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
  • 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)
servings:4
  1. 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.
  2. 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.
  3. 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.
  4. 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.
30 min30 min60 min

Tortilla Pie

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    star44.25
    8 ratings
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Ground cumin adds a smoky Tex-Mex taste to this savory beef-and-corn pie.
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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
  • 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

  1. 1Preheat 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.
  2. 2In 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.
  3. 3Place 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.
  4. 4Bake 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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2 USER REVIEWS
  • Quick and easy

    star55

    This was actually really easy to make, and it was delicious. The only changes I made were to add green chilies, and I also did not have the pan they recommended, so I had to use a pie pan. Since it was smaller, I only had a two layer pie. I will definitely be making this again.
  • Yummy

    star44

    This sounds pretty good! It's quick and easy too.
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